Lemon Blueberry Tart

1. Heat oven to 350°F.
2. Remove both pie crusts from pouches; unroll crusts onto a lightly floured work surface and cut out rounds using a small biscuit cutter until you have 16 discs. Depending on size you might also have to re-work the dough (i.e. gathering scraps, rolling out with rolling pin and cutting). *Please note that you can also make a lemon blueberry pie by taking 1 pre-made store crust and placing it in a pie pan (following same direction but omitting cutting).
3. Place dough discs into an un-greased cupcake pan. If you prefer you can flute edges.
4. Prick crust generously with fork.
5. Bake 15 minutes or until golden brown.
6. Cool completely.

For the blueberry filling:
1. Heat 1 1/2 cups of blueberries in a saucepan over medium heat with 1 Tablespoon of water, sugar, vanilla, and cinnamon, stirring until some of the blueberries burst (don’t worry about not having enough water the blueberries will extract their juices upon heating).
2. Make a slurry by combining 1 Tablespoon cornstarch and 1/4 cup of water.
3. Mix slurry into the blueberry sauce and turn the heat on high until the sauce thickens, then turn off heat and allow to cool for about 10-15 minutes.

Putting it together:
1. In a medium bowl, beat yogurt and cream cheese with a mixer on medium speed until blended. Spread evenly over cooled baked crust.
2. Spread blueberry filling evenly over yogurt mixture. Garnish with remaining uncooked with blueberries (a good handful should suffice unless you are like me and prefer more).
3. Store in refrigerator until set (about 45 minutes).
4. Serve with Cool Whip or as is.