2000s Recipes + Menus

Blueberry Lemon Cream Tarts

Makes4 desserts
  • Active Time:30 min
  • Start to Finish:45 min
July 2003
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.
  • 1 cup graham cracker crumbs
  • 1 1/2 tablespoons granulated sugar
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • 2 tablespoons packed light brown sugar
  • 1/4 cup sour cream
  • 1/4 teaspoon vanilla
  • 4 oz cream cheese, softened
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1 1/3 cups blueberries (6 oz)
  • Confectioners sugar for dusting
  • Special equipment:

    4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-oz) ramekins
  • Preheat oven to 350ºF with a baking sheet on middle rack.
  • Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
  • Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
  • While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
  • Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.
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