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Graham Cracker Crumb Tarts


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Serves | Prep Time | Cook Time

Ingredients

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.


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.


Pairs Well With


Notes

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