Preheat kitchen appliance to 450°. On a piece surface, unroll crusts. Cut twenty four circles with a floured 3-in. rough spherical kitchen utensil, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of unlubricated gem cups, smoothing edges. Prick bottoms munificently with a fork.
Bake till lightweight golden brown, 5-7 minutes. take away from pans to wire racks to cool down fully.
In a massive bowl, beat cheese and vanilla till blended; hammer in 1/4 cup lemon cheese. Fold during a third of the whipped topping, then fold in remaining topping.
Spoon two tablespoons cheese mixture into every tart shell; high every with one teaspoon lemon cheese. high with blueberries; refrigerate till serving. If desired, mud with confectioners' sugar.
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