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Graham Cracker Crumb Tarts:
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.
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. 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 8 - 4 inch
(10 cm) tarts.
Sources:
Ayto, John. 'An
A-Z of Food & Drink'. Oxford University Press. Oxford: 1990.
Rinsky, Glenn &
Halpin Rinsky, Laura. 'The Pastry Chef's Companion'. John Wiley & Sons,
Inc. New York: 2009.
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Graham Cracker Crumb Tarts:
5 - 6
tablespoons (70 - 85
grams) unsalted butter,
melted
1 1/4 cups (125 grams) graham cracker crumbs
2
tablespoons (30
grams) granulated white
sugar
Cream Filling:
8
ounces (227 grams) cream cheese, room temperature
4 ounces (113 grams)
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.
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