Sweet Cream Fruit Tartlettes

I'm a sucker for tartlettes of any kind, especially if they use a graham cracker crust. Instead of using the cream recipe you can also try key lime filling or cheesecake filling.

Sweet Cream Fruit Tartlettes:

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
1 1/4 cups (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar

Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto the bottom and up the sides of eight - 4 inch (10 cm) tart pans with removable bottoms. (Each tart will use 2 - 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill while you make the filling.

**Note: Instead of individual tarts you can make one 9-inch (23 cm) tart.

Cream Filling:
8 ounces (227 grams) cream cheese, room temperature
4 ounces (113 grams) white chocolate, chopped and melted
1/4 cup sour cream or creme fraiche
fruit

Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water (watch carefully as white chocolate scorches very easily). Remove from heat and set aside. In a large bowl, beat the cream cheese until fluffy and smooth (about 2 - 3 minutes). Add the melted white chocolate and then the sour cream, beating until you have a creamy smooth mixture. Evenly divide the cream among the tart shells smoothing the tops with the back of a spoon or an offset spatula. Cover and refrigerate until firm.

To serve: Top with fresh berries or cut up fruit.