- 1 cup graham cracker crumbs
- 1 1/2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons packed light brown sugar
- 1/4 cup sour cream
- 1/4 teaspoon vanilla
- 4 ounces cream cheese, softened
- 1/2 teaspoon finely grated fresh lemon zest
- 1 1/3 cups blueberries
- Confectioner's sugar for dusting
- Preheat oven to 350 degrees 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 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.