Mix together flour, sugar, and salt. Add in butter, until the mixture resembles coarse meal; it may be necessary to use a pastry blender to mix the butter in well. Add ice water, and mix well. Divide dough in half, and round each shape. Wrap with plastic wrap, and place in refrigerator to cool for at least 2 hours.
Remove dough from refrigerator, and let stand for about 5 minutes. Pre-heat oven to 350°. Place one part of dough onto a lightly floured surface, and roll out with a rolling pin, until it reaches a thickness of about 1/16 inch. Using the tart cutter, cut out each tart shape. Place cutouts to the side for now, and repeat process with all remaining dough.
Center each tart cutout over one of the wells in the baking pan. Using the tamper, press cutout into the well until tart shell comes just up over the sides of the well. Repeat with each tart.
Bake tarts for 12 minutes; then turn pan 180° in the oven. Bake an additional 10 minutes, or until tarts turn a nice golden brown. Remove from oven, and let pan cool on wire rack for about 10 minutes. Then remove tarts from pan, and allow them to finish cooling completely.
Mix cream cheese, Cool Whip, and powdered sugar together, until smooth and creamy. Add about 1 tbsp filling to each cooled tart. Top with blueberries or whatever type of fruit you desire.
Serve and enjoy! Be sure to refrigerate any uneaten tarts, as the filling does require refrigeration.