Tuesday, June 1, 2010

Graham Cracker Crumb Tarts

These little babies are basically minature cheesecakes and they are awesome. They are quite easy to make, but take a little time. Mostly just the graham crust takes time to smash all the grahams and mix and mash. I acutally put a few crackers in a blender at a time and mixed them up; this worked quite well.

Also be aware that these soften quickly once pulled out of the freezer. I would suggest that you pull them out about 10 minutes before you are ready to serve them. Top with fresh or frozen berries and enjoy...yes you will enjoy these, I guarantee it...

Graham Cracker Crumb Tarts
Recipe from The Joy of Baking
Pictures by Caroline

Graham Cracker Crumb Tarts:
5 - 6 tablespoons unsalted butter, melted
1 1/4 cups graham cracker crumbs (about 1 individually wrapped package)
2 tablespoons granulated white sugar

Cream Filling:
8 ounces cream cheese, room temperature
4 ounces 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.


  1. 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. I just used regular sized muffin tins, yielding 9 tarts.
  2. 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. 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.
    To serve: Top with fresh berries or cut up fruit.
  3. 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.
    Makes about 8 - 4 inch (10 cm) tarts.

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