In a bowl, combine butter & sugar, beat until light & fluffy. Mix in flour & baking powder; blend well. Press spoonful’s into 12 individual tart pans. Prick shells with a fork. Bake until golden, about 10-12 minutes. Remove from oven & cool.
Mango Cream Filling
In a small food processor, add mango chunks, ginger & water. Blend on high until smooth; set aside.
In a mixing bowl, beat cream cheese, sugar & extract until well blended & smooth. Fold in mango puree. Chill about 30 minutes.
Divide mango cream filling evenly among 10 baked pastry shells. Cover the tarts with plastic wrap & keep chilled until ready to serve. Decorate each with mango slices, a blueberry & mint leaves if desired.