Beat together cream cheese and butter in a small bowl until combined.

Add flour and stir in or cut in using a fork or pastry blender.

Press the dough into a disk and cover with plastic wrap. Chill dough for at least 2 hours or overnight.

Shape dough into 24 1-inch balls. You will need to squeeze the dough in your hand while shaping into the balls. The dough will seem crumbly but will come together.

Place each ball into the wells of an ungreased mini muffin tin (1 3/4-inch muffin size).

Use your fingers to press dough onto bottom and sides of the wells to form shells.

Preheat oven to 425 degrees F.

Combine blue cheese and flour in a small bowl. Spoon evenly into tart shells.

Whisk together egg, evapored milk, salt, and hot sauce. Spoon evenly over blue cheese crumbles.

Sprinkle walnuts on top of each tart.

Bake for 7 minutes then reduce oven temperature to 300 degrees F. Bake for an additional 17 minutes or until set.

Cool tarts in the pan for 5 minutes then remove and serve immediately warm or continue to cool on a wire rack to serve at room temperature.

Tarts can be made ahead and frozen. When ready to serve, put frozen tarts on a baking sheet and bake at 350 degrees F for 20 minutes or until thoroughly heated.