Mica made brownie tarts with cream cheese filling and fresh blueberries for a family home evening treat last night for her singles ward. They watched the movie The Sandlot. We got the tart pans from my Aunt Lorraine (Thank you!) and we've used them on a few occasions. We used a regular brownie mix and it made about 28-30 brownie tarts. We greased the tart pans with shortening and flour and they came out fairly easily. Make the cake like brownies as directed on the package and bake for about 14-16 minutes or until edges are set. Immediately make a small indentation in center of each brownie after removing from the oven (we used a small measuring cup to make the indentation) and let cool 15 minutes or so before removing them from the tart pan to cool completely.
The cream cheese filling recipe is as follows: 2 oz. white chocolate melted with 2 tbsp. milk in microwave, stirring until smooth. Soften 8 oz. of cream cheese and beat with 1/4 cup powdered sugar. Stir in chocolate mixture to cream cheese mixture and then gently fold in 1- 2 cups of thawed frozen whipped topping (like cool whip). Spoon or pipe final mixture into cooled brownie tarts and top with fresh berries. Keep refrigerated. Thanks to Pampered Chef for the original recipe: https://www.pamperedchef.com/recipe/Desserts/American/Tuxedo+Brownie+Cups/22995
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