In a medium bowl, combine pareve cream cheese, confectioner’s sugar, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Beat with a hand mixer until smooth and combined.  Can be made up to 2 days in advance and refrigerated in an air tight container. Remove from refrigerator to soften before assembling tarts.

In a small bowl, combine blueberries, sugar, remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest and stir.

To assemble, fill each shell with a tablespoon of pareve cream cheese mixture and smooth the top. Garnish with 4 to 6 blueberries each and serve.