Indulge your taste buds with a delightful twist on a classic dessert: Lemon Sour Cream Tarts! These luscious tarts combine the zesty brightness of fresh lemons with the creamy richness of sour cream, all nestled in a buttery graham cracker crust. Perfect for any occasion, whether you're hosting a summer gathering or simply treating yourself, these tarts are sure to impress. With just a few simple ingredients and a little bit of time, you can create a dessert that looks as good as it tastes. Ready to make your dessert dreams come true? Let’s dive into this refreshing recipe!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 tarts
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup sour cream
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2/3 cup sweetened condensed milk
- 1/4 cup powdered sugar
- Fresh berries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 6-cavity tart pan by lightly greasing each cavity with butter or non-stick cooking spray.
- In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly moistened and hold together when pressed.
- Divide the graham cracker mixture evenly among the tart pan cavities. Use the back of a spoon or your fingers to press the mixture firmly into the bottom and up the sides of each cavity, creating a uniform crust.
- Place the tart pan in the preheated oven and bake the crusts for 8-10 minutes until they are lightly golden and set. Remove from the oven and allow to cool completely at room temperature.
- In a separate large mixing bowl, whisk together sour cream, lemon juice, lemon zest, sweetened condensed milk, and powdered sugar until smooth and well combined. Ensure no lumps remain in the mixture.
- Carefully pour the lemon sour cream filling into the cooled graham cracker crusts, distributing evenly among the tart cavities. Leave a small amount of space at the top to prevent overflow.
- Refrigerate the tarts for at least 2-3 hours or until the filling is fully set and chilled. The filling will firm up and develop a creamy, smooth texture.
- Before serving, carefully remove the tarts from the pan. Garnish each tart with fresh berries such as raspberries, blueberries, or strawberries for added color and flavor.
- Serve chilled and enjoy the tangy, creamy lemon tarts. Store any leftovers in the refrigerator, covered, for up to 3 days.
Tips
- Chill the Ingredients: For an even creamier filling, consider chilling your sour cream and sweetened condensed milk before mixing. This helps achieve a smoother texture.
- Zest with Care: When zesting your lemons, be sure to only take the yellow part of the peel. The white pith underneath can be bitter and affect the flavor of your tarts.
- Don’t Rush the Cooling: Allow the crusts to cool completely before adding the filling. This prevents the filling from melting into the crust and ensures a clean, beautiful presentation.
- Garnish for a Pop: Fresh berries not only add a burst of color but also a refreshing contrast to the tartness of the lemon. Try a mix of raspberries, blueberries, and strawberries for a stunning look!
- Make Ahead: These tarts can be made a day in advance. Just make sure to keep them covered in the refrigerator until you're ready to serve for the best flavor and texture.
- Experiment with Flavors: If you’re feeling adventurous, try adding a hint of vanilla extract or a splash of limoncello to the filling for an extra layer of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
