Graham Cracker Crumb Tarts
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
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
Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of peaches, plums, bananas, or kiwi.
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.