I made these for my book club, and they were a hit. Super easy! If you can't find the tart shells, you could substitute frozen phyllo shells.
1 pkg Kroger's Private Selection shortbread tart shells (I think that I found them in the baking aisle.)
1/2 jar Dickensons Lemon Curd (in the baking aisle)
4 oz cream cheese or whipped cream
fresh blueberries, raspberries or blackberries
If using cream cheese, whip softened cream cheese with a fork, add the lemon curd, and mix well. For whipped cream, simply fold the cream into the lemon curd. Spoon the mixture into the tart shells, top with the blueberries, and refrigerate.
I made them about 3 hours ahead, and they seemed to keep perfectly.