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.
Garnish: Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of peaches, plums, bananas, or kiwi.
- 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.
- 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.
- 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.