We assemble the shells for these tarts with packaged graham cracker crumbs to save quite a lot of time. If your brown sugar contains laborious lumps, force it thru a sieve sooner than the usage of. Otherwise, it may no longer dissolve in the filling.
Recipe records
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Yield
Makes 4 individual tarts
Ingredients
1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
2 tablespoons packed gentle brown sugar
1/4 cup bitter cream
1/4 teaspoon vanilla
4 ouncescream cheese, softened
1/2 teaspoon finely grated unique lemon zest
1 1/3 cups blueberries (6 ounces)
Confectioners sugar for dusting
Special equipment: 4 (3 3/4-shuffle) nonstick fluted tart pans or 4 (8-ounces) ramekins
Preparation
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Step 1
Preheat oven to 350°F with a baking sheet on heart rack.
Step 2
Hump collectively graham cracker crumbs, granulated sugar, and butter in a bowl with a fork unless mixed smartly, then press combination with your fingers and inspire of a spoon evenly and firmly onto bottom and up aspect of every tart pan. (If the usage of ramekins, press combination 3/4 shuffle up sides.)
Step 3
Assign tart pans on preheated baking sheet and bake crusts unless a small darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will make a selection to chill an additional 5 minutes in refrigerator.) Gently push bottom of every tart pan to loosen crust, then invert crust onto your hand and station on a serving plate. (If the usage of ramekins, glide away crusts in ramekins.)
Step 4
While crusts cool, scamper collectively brown sugar, bitter cream, and vanilla in a little bowl unless sugar is dissolved. Beat cream cheese in a medium bowl with an electrical mixer unless soft, then add bitter cream combination and zest, beating unless honest mixed smartly.
Step 5
Divide cream cheese filling amongst tart shells, spreading evenly, then top with blueberries and grime with confectioners sugar.
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