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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-oz)
ramekins
Preheat oven to 350F with a baking sheet on middle rack.
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.)
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.)
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.
Divide cream cheese filling among tart shells, spreading evenly, then top
with blueberries and dust with confectioners sugar.
Contributor: Gourmet July 2003
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