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.
Melt the chopped chocolate in a heatproof
bowl placed 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 and
vanilla extract, beating
until you have a creamy smooth mixture. Taste and add a little sugar, if
desired. 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.
serve: Top with fresh berries or cut up fruit.
can make both the graham cracker tart shells and the 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.
8 - 4 inch
(10 cm) tarts.
Note: Instead of individual
tarts you can make one large 9-inch (23 cm) tart.
Graham Cracker Crumb
5 - 6 tablespoons (70 - 85
1 1/4 cups
(125 grams) graham cracker crumbs
grams) granulated white
8 ounces (227 grams) cream cheese, room temperature
ounces (113 grams)
1/4 cup (60 ml) sour cream or
1/4 teaspoon pure vanilla
Any combination of berries (blueberries, strawberries, blackberries,
raspberries) or other fruit such as slices of peaches, plums, bananas,