Preheat the oven to 350 degrees F and line a muffin tin with 6 cupcake liners.

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 until evenly brown and set. Allow the crust to cool before adding the filling.

In a medium bowl, combine the heavy cream and white chocolate and heat in the microwave in 30 second intervals until completely melted and smooth.

Add the room temperature cream cheese and mix until fully combined.

Cover and place in the fridge for 2-3 hours or overnight. 

After the mixture has chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment.

Whisk on medium speed until thick. Do not over whisk. 

Add a thin layer of blueberry preserves on top of each crust. 

Then, 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!