This recipe is an adaptation of Blueberry Lemon Cream Tarts (from and we really love them. The one downside is that the crusts are really crumbly and two out of four almost fell apart. I’m guessing that using organic graham crackers exacerbated the problem. I actually like the texture of the crumbly crust though, while Lon doesn’t. For me, it achieves a lightness and elegance. We both agree that ultimately, it’s a REALLY easy tart recipe that will impress your guests.

Raspberry Lemon Tarts
~4 tarts

  • 1 cup graham cracker crumbs
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • 1 1/2 tablespoons granulated sugar
  • 1/4 cup sour cream
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • 1/2 teaspoon finely grated fresh lemon zest
  • 6 ounces raspberries
  • Confectioners sugar for dusting

* You will need 4 (4″) nonstick fluted tart pans.


1. Preheat oven to 350°F (325°F with convection) with a baking sheet on middle rack.

2. Stir together graham cracker crumbs, butter, and granulated sugar 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.

3. Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. Remove to serving plates very carefully.

4. While crusts cool, whisk together sour cream, brown sugar, 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.

5. You can either spoon cream cheese filling among tart shells or pipe it in. Top with raspberries and dust with confectioners sugar.

posted by jessica at 08:03 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.