Weigh out ingredients
You'll need pie crust, butter, heavy cream, white chocolate baking chips, cream cheese, blueberries, and blueberry preserves.
Make the crust
In a large bowl, break up the pecan pie crust and stir in the melted butter. Divide the crust mixture up between the cupcake liners and pack it in tightly with your hands or a spoon. Bake the crust for about 10-15 minutes at 350 degrees F.
Make the cream cheese chantilly
Combine the heavy cream and white chocolate and heat in the microwave in 30 second intervals until completely melted and smooth. Add cream cheese and mix until fully combined. Chill for 2-3 hours or overnight.
Add a thin layer of blueberry preserves on top of each crust. Divide the cream cheese chantilly between each one, filling them all the way to the top. Place the tarts in the freezer for about 15 minutes to firm up. Once the filling is set, top with fresh blueberries and enjoy!