Blackberry Cheesecake Tarts

2 (1.9 oz) packages frozen mini-phyllo tart shells
4 oz reduced fat cream cheese
4 oz fresh blackberries plus additional 30 blackberries for garnish
3 T plain low-fat Greek yogurt
2 T plus 1 t powdered sugar
1/2 t grated lemon zest

1. Preheat oven to 350.
2. Place tart shells on large baking sheet and bake until crisp, 3-5 minutes. Transfer to wire rack and cool completely.
3. Meanwhile, combine cream cheese, 4 oz blackberries, yogurt, 2 T powdered sugar, lemon zest, and salt in food processor and puree.
4. Spoon cream cheese mixture evenly into phyllo shells. Top each tart with a blackberry (half a blackberry if large) and sprinkle with remaining 1 t powdered sugar. Serve at once.