Blueberry Cream Cheese Tarts

8 (4inch) tart shells
1 (8 ounce) pkg cream cheese, softened
1/4 cup light cream
3 tablespoons sugar
2 teaspoons grated lemon rind
1 pint fresh NC blueberries
3 tablespoons currant jelly, melted
1/2 cup whipping cream
3 tablespoons powdered sugar

Blend cream cheese, cream, sugar and lemon rind. Spread cream cheese mixture carefully into the bottom of tart shell and chill well.

Mix blueberries and melted jelly to glaze the tops of tarts. Spoon over the cream cheese. Chill well.

Beat whipping cream until stiff peaks form. Gradually add powdered sugar one teaspoon at a time. Just before serving, spoon one dollop of whipping cream on each tart.

Makes eight 4-inch tarts
Source: North Carolina Department of Agriculture