Key Lime Tartlets with Blueberries

By carvalhohm2

Ingredients

• Baking Spray with Flour
• 1 (17.5 oz.) package Pillsbury® Key Lime Flavored Cookie Mix
• 1/3 cup finely chopped sliced almonds
• 1/2 cup butter, melted
• 1 (16 oz.) can Pillsbury® Creamy Supreme® Key Lime Flavored Frosting
• 1 (8 oz.) package cream cheese, softened
• 1/3 cup sour cream
• 1 cup frozen whipped topping, thawed
• 1 cup fresh blueberries
• Sliced almonds, for garnish

Details

Servings 24
Preparation time 30mins
Cooking time 180mins
Adapted from pillsburybaking.com

Preparation

Step 1

HEAT oven to 350°F. Coat 24 muffin cups with baking spray.

COMBINE cookie mix, almonds and butter in large bowl with fork until evenly moistened. Use 1 rounded tablespoon of dough to press into each muffin cup on bottom and about 1/3 up the sides.

BAKE 5 to 7 minutes or until edges are light brown. Cool on wire rack 5 minutes. Remove from pan. Cool completely on wire rack.

BEAT frosting, cream cheese and sour cream in large bowl with electric mixer until smooth. Reserve 1/2 cup. Combine reserved filling with whipped topping in small bowl. Place in corner of 1-quart resealable bag.

FILL tarts with 1 rounded tablespoon of remaining filling. Top with blueberries. Cut small corner off bag with topping. Squeeze about 1 tablespoon on top of each tart. Garnish with sliced almonds. Chill 2 hours.