Spray 2 muffin tins with baking spray and set aside.
Unroll pie crusts on a lightly floured surface.
Use a 3 1/2 to 4-inch round glass or cookie cutter and cut as many rounds out as possible. I usually get 12 to 14 depending on the glass size used.
Place pie crust rounds into cups of muffin tins and gently form mini pie crusts.
In a bowl, mix blueberries, 2 tablespoons of white sugar, and cornstarch.
Evenly place blueberry mixture into mini crusts. There will be sugar and cornstarch in the bottom of the bowl. Evenly sprinkle this over the filling in the crusts.
Streusel
Combine remaining 3 tablespoons of white sugar, flour, and coconut in a separate bowl. Toss to combine.
Add melted butter to flour and coconut. Mix until large crumbs form.
Sprinkle evenly over pie filling.
Bake the Tarts
Place in 350°F oven for 25 to 30 minutes or until crumb topping is brown and filling is bubbling.
Remove from the oven. Cool for at least 5 minutes.
Loosen tarts from the muffin tins.
Remove from muffin tins and cool completely, or serve warm with ice cream.
Notes
The number of finished tarts will depend on the size of the cutter used. I get between 15 and 19.
Do not thaw frozen blueberries if using.
Remove any stems, unripe, or smashed blueberries when using fresh.
Reduce sugar in the filling if blueberries are overly sweet.
Use all of the extra dry ingredients from the filling by sprinkling over blueberry filling in the tart shells prior to baking.
Allow the tarts to cool for 5 minutes and immediately loosen from the sides of the pan.
Coconut streusel is optional and can be replaced with your favorite pie streusel.
Nutrition
Serving: 2Tarts | Calories: 212kcal | Carbohydrates: 27.3g | Protein: 2.1g | Fat: 11.3g | Saturated Fat: 4.7g | Cholesterol: 10mg | Sodium: 135mg | Fiber: 1g | Sugar: 8.8g
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