Servings:
4 tarts
Prep Time:
25 mins
Total Time:
48 mins
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Ingredients
-
1/2 (15-ounce) packagerefrigerated piecrusts (1 sheet)see savings
-
2 (3-ounce) packagescream cheese, softenedsee savings
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1 (8-ounce) packagefrozen non-dairy whipped topping, thawedsee savings
-
1 teaspoonvanilla extractsee savings
-
1/3 cupconfectioners' sugarsee savings
-
4 to 6fresh strawberries, slicedsee savings
-
12fresh blueberriessee savings
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Directions
1.
Preheat oven to 450 degrees F.
2.
On a lightly floured surface, unroll crust. Using a 4 1/2-inch round cutter, cut 4 circles from pie crust. Line 4 (4-inch) tart pans with prepared crusts; prick bottom of crusts with a fork. Place on a baking sheet.
3.
Bake for 7 to 8 minutes, or until golden brown. Cool on wire racks for 5 minutes; remove from pans and cool completely.
4.
In a medium bowl, combine cream cheese, whipped topping, and vanilla extract. Beat at medium speed with an electric mixer until creamy. Add confectioners' sugar, beating until combined. Spoon cream-cheese mixture into prepared crusts. Top with strawberries and blueberries.
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