Tart Shells:
2 c. Flour
1/4 c. Granulated Sugar
3/4 c. Butter or Margarine
2 Egg Yolks

Using a pastry blender combine flour, sugar and butter until crumbly.
With finger tips work in egg yolks.
Roll dough into 48 walnut sized balls.
Press each ball into small muffin pans.
Bake 20 minutes at 300°F.
Let cool in pan 10 minutes before removing from pan.
When ready to serve spoon a teaspoonful of filling into each tart shell.
Top with either 1 strawberry or 3 raspberries or blueberries
Dust tops with powdered sugar.

Filling:
3 oz. Cream Cheese, softened
1 c. Whipping Cream
1 tsp. Vanilla
1/2 tsp. Lemon Juice
2 Tbsp. Granulated Sugar
48 Strawberries or 144 Raspberries or Blueberries

Beat together cream cheese and whipping cream until thick.
Add vanilla, lemon juice and sugar.
Beat well.