Last week I raided the farmers market for fresh vegetables to make a grilled pasta dish. This week I thought I'd go back for some dessert ideas. All of the produce at the Andersonville Farmers Market was terrific. The blueberries looked especially fresh and were really sweet so I thought blueberry tarts would make a tasty end to a summer meal. This recipe makes 6 individual 4 1/2" tarts. I use fluted tart pans with removable bottoms. They are available at just about any housewares store.
Fresh Blueberry Tarts
1 1/4 cu Cinnamon Graham Crackers
3/4 cu Powdered Sugar
1 1/4 cu Flour
1/2 cu Butter, melted
10 oz Cream Cheese
1 tsp Vanilla Extract
1/2 cu Sour Cream
Zest of 1 Lemon
2 Pints Fresh Blueberries, rinsed and all stems removed
Powdered Sugar for light dusting
Fresh Mint for garnish (optional)
Preheat oven to 350 degrees.
Grind graham crackers into crumbs using a food processor (you can also put them in a sealable container and use the side or bottom of a can to crush them). Place crumbs in a bowl and mix in 1/4 cup powdered sugar and the flour. Add melted butter and 2 oz of cream cheese. Mix ingredients together with your hands to fully combine. Divide mixture among 6 fluted tart pans with removable bottoms (4 1/2” diameter size). Press mixture into the sides and bottom being sure to fill in the fluted areas. Place tart pans onto a cookie sheet and bake for 8-10 minutes or until crusts are golden brown. Remove from oven and let them cool completely.
In a large bowl, combine remaining cream cheese, powdered sugar, vanilla extract and sour cream. Using a hand mixer on medium speed, mix ingredients until smooth. Divide filling among the tarts and spread out smoothly.
Divide the blueberries among the tart pans. Sprinkle with powdered sugar and top with lemon zest and mint (optional). Refrigerate until ready to serve.
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