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Graham Cracker Crumb Tarts Recipe
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These fruit
tarts, with their layers of fresh fruit, cream, and fluted pie crusts are so
elegant. Individual tarts are a
dessert that everyone welcomes, although making them can be a little time
consuming. One way to reduce the work is to use this simple graham cracker crumb
crust, as it is the easiest crust to make yet still packed with loads of flavor.
Graham Crackers are a flat, rectangular-shaped, slightly sweet whole wheat
cookie (cracker) that are named after their creator, Rev. Sylvester Graham
(1794 - 1851), a United States dietary reformer. Rev. Graham advocated
vegetarianism and, in fact, American vegetarianism was called 'Grahamism'
in the mid 19th century. He felt it was very important to eat flour that
was made from the whole unrefined grain, including the bran. Although
graham crackers were once touted as a health food, today they are a
favorite snack of children and are the main ingredient in making this
graham cracker crust. Graham crackers are sold both as crackers and as
crumbs. To make this crust, all you need to do is open
a box of graham cracker crumbs and combine it with a little sugar and melted
butter. This mixture is then pressed into individual tart pans and left to chill
while you make the decadent filling of cream
cheese, melted white chocolate,
and sour cream. If you are proficient with a pastry bag you can pipe the
cream into the chilled shells. Otherwise, simply spread the cream into the
shells, smoothing the tops with the back of a spoon. The finishing touch
is to garnish each tart with whatever fresh fruit is in season. What makes
these so delightful is that you can garnish each tart with different fruit,
taking into account your guests likes and dislikes. Just be sure to place the
fresh fruit on top of the tarts just before serving so the fruit will not
soften and bleed
into the cream.
Note: Crushed Digestive (whole meal) biscuits (cookies)
can be used in place of the
graham cracker crumbs.
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Graham Cracker Crumb Tarts:
Mix together the graham cracker crumbs, melted butter and sugar. Evenly
divide the mixture and press onto the bottom and up the sides of eight - 4 inch
(10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3
tablespoons of the graham cracker crumb mixture.) Place the tart shells in
the refrigerator to chill while you make the filling.
Note: Instead of individual tarts you can make one 9-inch
(23 cm) tart.
Cream Filling:
Melt the chopped chocolate in a heatproof bowl over a
saucepan of simmering water. Watch carefully as white chocolate scorches
very easily. Remove from heat and set aside. In a large bowl,
beat the cream cheese until fluffy and smooth (about 2 - 3 minutes). Add
the melted white chocolate and then the sour cream, beating until you have a
creamy smooth mixture. Evenly divide the cream among the tart shells
smoothing the tops with the back of a spoon or an offset spatula. Cover
and refrigerate until firm.
To serve: Top with fresh berries or cut up fruit.
Note: You can make and
refrigerate the graham cracker tart shells and filling a few days in advance but
to prevent the crust from softening, do not assemble the tarts until the day
they are being served.
Makes 8 - 4 inch
(10 cm) tarts.
Sources:
Ayto, John. 'An
A-Z of Food & Drink'. Oxford University Press. Oxford: 1990.
Rinsky, Glenn &
Halpin Rinsky, Laura. 'The Pastry Chef's Companion'. John Wiley & Sons,
Inc. New York: 2009.
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Graham Cracker Crumb Tarts:
5 - 6
tablespoons (70 - 85
grams) unsalted butter,
melted
1 1/4 cups (125 grams) graham cracker crumbs
2
tablespoons (30
grams) granulated white
sugar
Cream Filling:
8
ounces (227 grams) cream cheese, room temperature
4 ounces (113 grams)
white chocolate, chopped and melted
1/4 cup sour cream or
creme fraiche
Garnish:
Any combination of
berries (blueberries, strawberries, blackberries, raspberries) or other
fruit such as slices of peaches, plums, bananas, or kiwi.
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