Summer Berry Lemon Tarts

Ingredients:

Crust:

• 1 cup graham cracker crumbs
• 1 ½ tablespoon sugar
• 4 tablespoons unsalted butter, melted 

Filling:

• 2 tablespoon light brown sugar
• ¼ cup sour cream
• ¼ teaspoon vanilla extract
• 4 ounces cream cheese, softened
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice 

Topping:

• 1 1/3 cup (6 oz) blueberries, or other seasonal berries
• 1 1/3 cup (6 oz) raspberries, or other seasonal berries
• powdered sugar for dusting 

Directions:

1. Preheat oven to 350 degrees with a baking sheet on the center rack. 
2. Stir together all crust ingredients in a bowl with a fork until combined well.  Press mixture with fingers or the back of a spoon evenly and firmly onto the bottom and ¾ up the sides of four 4-oz ramekin dishes.  Place ramekins on preheated baking sheet and bake for 10 to 12 minutes or until crust is slightly dark.  Cool 25 minutes on a rack and leave crusts in ramekins. 
3. While crusts cool, prepare filling.  Whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. 
4. Beat cream cheese in a medium bowl with an electric mixer until smooth.  Beat in sour cream mixture, lemon zest, and juice until completely combined. 
5. Divide filling among ramekins, spreading evenly. 
6. Just prior to serving, top with berries and dust with powdered sugar. 

  Yield: 4 tarts