HEAT oven to 425°F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray.
BEAT shortening and cream cheese in large bowl with mixer on medium speed until fluffy. Beat in flour and salt until crumbly dough forms. Divide evenly into prepared pans. Press onto bottoms and sides of pans. Place on baking sheet. Bake 7 minutes.
WHISK sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 tsp. lemon zest. Pour into crusts.
REDUCE heat to 375°F. Bake 15 minutes or until lightly browned. Cool completely on wire rack. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon zest.