Blueberry Freezer Tarts


  • 1 package (8 oz.) cream cheese
  • 1/3 cup sugar
  • teaspoon almond extract
  • 12 2-1/2 inch tart shells
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • cup heavy cream, whipped
  • 2 cups blueberries

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.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345