Blueberry Lemon Cream Tarts
Delicate individual tarts featuring a graham cracker crust filled with lemony cream cheese filling and topped with fresh blueberries. These elegant desserts combine the perfect balance of sweet and tangy flavors.
Ingredients
- •1 cup graham cracker crumbs
- •1½ tablespoons granulated sugar
- •4 tablespoons unsalted butter
- •2 tablespoons packed light brown sugar
- •¼ cup sour cream
- •¼ teaspoon vanilla
- •4 oz cream cheese
- •½ teaspoon lemon zest
- •1⅓ cups blueberries
- •2 tablespoons confectioners sugar
- •4 pieces tart pans
Cooking Instructions
- 1.
Preheat oven to 350°F with a baking sheet on middle rack.
5 min
- 2.
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.)
10 min
- 3.
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.)
20 min
- 4.
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.
10 min
- 5.
Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.
10 min
