Blueberry Lemon Cream Tarts

Blueberry Lemon Cream Tarts
Photo by Romulo Yanes


  • Confectioners sugar
  • 4 3 3/4-inch nonstick fluted tart pans or 4 (8-oz) ramekins
  • ½ teaspoon fresh lemon zest
  • 2 tablespoons light brown sugar
  • 1 ½ tablespoons granulated sugar
  • 4 ounces cream cheese
  • ¼ cup sour cream
  • + 4 more ingredients
    • 1 1/3 cups blueberries
    • 4 tablespoons unsalted butter
    • ¼ teaspoon vanilla
    • 1 cup graham cracker crumbs

Preheat oven to 350°F 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 ram...

View full recipe at Epicurious


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