Fourth Of July Fruit Tarts

For the shell:
Place flour, sugar and salt in a food processor, pulse till mixed. Add butter in increments and pulse until mixture turns to a ball.

Refrigerate for 15-20 minutes. Preheat oven to 325°F.

Pull off small amounts (heaped tablespoons) of dough and press into bottoms of muffin pan, working dough a little way up sides. Poke holes on the bottom of shells with fork tines.

Bake for 20 minutes or until shells are lightly browned and done. Take out and set to cool on a rack.

For the filling:
Using an electric mixer, combine cheese and condensed milk till smooth and uniform. Using a wooden spoon, fold in heavy cream and slowly mix to incorporate everything.

Spoon empty, cooled shell with a generous dollop of the filling. Use blueberries, strawberries (rinsed, and patted dry) or fruits of choice to top off the cream mixture.

Chill or serve immediately.