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
-
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.
