hese fruit
tarts, with their layers of fresh fruit, rich cream, and fluted pie crusts can
only be described as elegant. Now, while everyone enjoys having their own
individual tart, making them can be time consuming.
One way to reduce the work is to use this simple
graham cracker crumb crust, for it is the easiest crust to make yet still packed
with loads of flavor. The added advantage is that there is no need
to chill, roll, or bake the crust.
All you do is open
a box of graham cracker crumbs and combine it with a little sugar and melted
butter. This mixture is then pressed into individual tart pans and left to chill
while you make the decadent filling of cream
cheese, melted white chocolate,
and sour cream. If you are proficient with a pastry bag you can pipe the
cream into the chilled shells. Otherwise, simply spread the cream into the
shells, smoothing the tops with the back of a spoon. The finishing touch
is to garnish each tart with whatever fresh fruit is in season. What makes
these so delightful is that you can garnish each tart with different fruit,
taking into account your guests likes and dislikes. Just be sure to place the
fresh fruit on top of the tarts just before serving so the fruit will not
soften and bleed
into the cream.
Note: Crushed Digestive (whole meal) biscuits (cookies)
can be used in place of the
graham cracker crumbs.
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.
All content on this site is
either original or has been significantly modified and changed from its
credited original source. Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents thereof are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
hese fruit
tarts, with their layers of fresh fruit, rich cream, and fluted pie crusts can
only be described as elegant. Now, while everyone enjoys having their own
individual tart, making them can be time consuming.
One way to reduce the work is to use this simple
graham cracker crumb crust, for it is the easiest crust to make yet still packed
with loads of flavor. The added advantage is that there is no need
to chill, roll, or bake the crust. 
