Mash cream cheese and milk until soft. Beat in sugar, vanilla and almond extracts. Fold in whipped cream. Divide mixture evenly between 12 tart shells. Top each tart with blueberries. Freeze until firm. Remove from freezer and overwrap with foil or plastic wrap. Stack and keep in freezer not longer than 6 months. When ready to serve remove from freezer and thaw at room temperature for 1 hour. Then tarts can be topped, if desired, with sweetened whipped cream. Yield: 12 2-1-2 inch tarts.