Place first five ingredients into saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until berries pop and mixture thickens, approximately 30 minutes.
While sauce is cooking, roll out pastry very thin and cut into circles with 2-inch round cutter. Fit each circle into cup of mini muffin tin, pressing gently to form tart shell. Preheat oven to 350 degrees.
When sauce is thickened, remove from heat and fill tart shells with about 1 tablespoon filling per shell. Bake tarts about 40 minutes until crust is lightly browned. Remove to wire rack to cool and repeat steps until all crust and filling is used. (makes 48 tarts)
Cool and serve at room temperature with whipped cream.