Mini Mixed Berry Tarts

• 2 refrigerated pie crusts (or gluten free sugar cookies)
• 2 Tbsp. butter, melted

Cream Cheese Filling

• 8 oz. light cream cheese, softened
• Zest & juice of 1/2 lemon
• 1/4 c. powdered sugar
• 1/2 tsp. vanilla
• 1 individual container of Greek yogurt (I used vanilla)

Berry Topping

• 2/3 c. strawberries, diced
• 2/3 c. blueberries
• Optional: blackberries, raspberries, etc.
• 1/4 - 1/3 c. apricot jam (+ more for topping each tart, if desired)
• Optional: lemon zest for garnish

1. Preheat the oven to 400 degrees. Unroll each pie crust and cut into 2 1/4 inch-diameter circles (I used a small round container.) Carefully press into greased mini muffin cups. Brush with melted butter and pierce dough with a fork. Then, bake for 12-14 minutes, until lightly browned.
2. In a large mixing bowl, beat the cream cheese until smooth. Next, beat in the lemon zest, lemon juice, powdered sugar, vanilla, and Greek yogurt. Set in fridge until ready to assemble.
3. In a small bowl, mix the berries with the apricot jam. You could use apricot glaze for a smoother coating. Once tart shells are cool, spoon or pipe cream cheese mixture into each well. Next, top with the berries. If desired, add small spoonfuls of jam to each tart. Garnish with lemon zest. Store in the fridge.
4. GLUTEN FREE VERSION: Pipe an outer ring of the cream cheese mixture onto each cookie (about 15-18, depending upon size.) Spoon berries into the center of each cookie. Top with additional jam and lemon zest. Store in the fridge.