Preheat oven to 350F.

In a medium-sized bowl, use a fork to combine graham cracker crumbs and sugar.

Add melted butter and stir until well combined.

Take your mason jar lids and turn the flat piece of the mason jar upside down so that the crust will be in touch with metal, (and the rubber surface will be facing outwards, that way your food is not in contact with the rubber).

Use a spoon to press graham cracker crumbs into lids, covering the bottom and sides.

Transfer to a cookie sheet, and then bake on 350F for 10 minutes.

Remove from oven and allow to cool completely before filling.

Filling

In KitchenAid or with hand-mixer, beat the cream cheese until creamy.

With mixer on low-speed, gradually add powdered sugar until it is completely combined.

Stir in vanilla extract and lemon curd. Scrape down the sides and bottom of the bowl.

With mixer on medium-low speed, gradually add heavy cream until it has all been added.

Increase speed to high and beat 1-2 minutes, until mixture is light and fluffy. Scrape down the sides and bottom of the bowl again, and beat briefly (about 10 seconds).

Pipe (I scrape the filling into a ziploc bag, snip off one of the corners, and squeeze the filling into each tart) or pour the filling into each tart, filling just below the rim of the lid.

Top with blueberries.

If using apple jelly -- place in small microwave-safe bowl and heat in microwave until it is liquid (about 10-20 seconds). Gently and haphazardly brush on top of blueberries with a pastry brush for sheen.

Serve & enjoy!

Keep uneaten tarts refrigerated in an airtight container.