Blueberry Strawberry Compote over Lemon Tartlets

• 1 (10-ounce) bag frozen strawberries (recommended: Dole)
• 1 (10-ounce) bag frozen blueberries (recommended: Dole)
• 1 cup sugar
• 1/4 cup quick cooking tapioca
• 1 (12-ounce) jar ginger preserves (recommended: Robertson's)
• 2 tablespoons lemon juice
• 1/4 cup water
• 2 (8-ounce) packages cream cheese
• 1/2 cup sugar
• 1 cup lemon curd (recommended: Dickinson's)
• 1 tablespoon lemon zest
• 2 containters (about 4 ounces) mini graham cracker pie crusts (recommended: Keebler)

1. Place all compote ingredients into a medium pot.
2. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes.
3. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours.
4. In a large bowl, combine all tartlet ingredients, except crusts.
5. Using an electric mixer beat on medium speed until creamy, about 1 minute.
6. Spread lemon mixture into mini pie crusts.
7. Chill in refrigerator for 2 hours or until set.
8. Serve warm compote over chilled tartlets.

frozen strawberries, frozen blueberries, sugar, tapioca, ginger preserves, lemon juice, water, cream cheese, sugar, lemon curd, lemon zest, containters

Taken from www.foodnetwork.com/recipes/sandra-lee/blueberry-strawberry-compote-over-lemon-tartlets-recipe.html (may not work)