Graham Crust Butter Tarts Recipes

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GRAHAM CRACKER CRUST



Graham Cracker Crust image

Learn how to make a thick, buttery homemade graham cracker crust with only 3 ingredients.

Provided by Sally

Categories     Pie

Time 15m

Number Of Ingredients 3

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
1/4 cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted

Steps:

  • If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
  • Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
  • Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart when you cut slices.
  • For a baked dessert, pre-bake this crust per your filling recipe's directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling's recipe instructs otherwise.

GRAHAM CRACKER CRUST



Graham Cracker Crust image

Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 4

6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/3 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
  • Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

PEANUT BUTTER TARTS



Peanut Butter Tarts image

This big batch of tarts doesn't last long around our house. But I don't mind...it's so simple to whip up more in a matter of minutes.-Sheryl Christian, Watertown, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 6

1 carton (8 ounces) frozen whipped topping, thawed, divided
10 to 12 individual graham cracker tart shells
1 cup cold milk
2/3 cup peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 tablespoons grape jelly

Steps:

  • Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping. , Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen.

Nutrition Facts : Calories 283 calories, Fat 16g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

SIMPLE GRAHAM CRACKER CRUST RECIPE



Simple Graham Cracker Crust Recipe image

A simple graham cracker crust is perfect for so many recipes. From key lime pie to a chocolate tart, a graham cracker crust is a never fail favorite.

Provided by Robyn Stone | Add a Pinch

Categories     Dessert

Time 13m

Number Of Ingredients 3

2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons salted butter (melted)

Steps:

  • Add the graham cracker crumbs and the sugar to a medium bowl. Stir well to combine. Pour in the melted butter and stir into the graham cracker crumb mixture until well combined.
  • Pour the graham cracker mixture into a pie plate and press firmly into the bottom and up the sides of the pie plate.

Nutrition Facts : Calories 117 kcal, Carbohydrate 13 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 142 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

NO BAKE FRUIT TART



No Bake Fruit Tart image

This delicious No Bake Fruit Tart is all dressed up in red, white and blue and perfect for any celebration. Graham cracker crust, creamy cheesecake-like center with a hint of lemon all topped in red strawberries and raspberries as well as blueberries and blackberries. The presentation is gorgeous and this dessert recipe is always a winner!

Provided by Michaela Kenkel

Number Of Ingredients 16

Crust:
1 ½ cups graham cracker crumbs
6 Tablespoons butter, melted
1 Tablespoon sugar
Filling:
½ cup cold heavy whipping cream
½ teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup powdered sugar
Zest of one lemon + 2 teaspoons lemon juice
Topping:
¾ pound fresh strawberries, sliced
1 pint raspberries
1 pint blueberries
(optional: add blackberries if you like
garnish with fresh mint if desired

Steps:

  • To prepare the Graham Cracker Crust: Mix the graham cracker crumbs together with the butter and the sugar until they are moist. Press into the bottom and up the sides of a tart pan. Place in the fridge for at least one hour.
  • To prepare the filling: In your stand mixer with the whisk attachment beat whipped cream and vanilla until stiff peaks form. Set aside.
  • With your mixer and the paddle attachment, cream together cream cheese, powdered sugar, lemon zest and lemon juice until smooth.
  • Gently fold in whipped cream into cream cheese mixture, taking care not to mix it too much and "deflate" the whipped cream.
  • To assemble the tart: Spread the filling into the graham cracker crust. Top with fresh berries. Chill for an hour before slicing and serving.

Nutrition Facts : Calories 386 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 26 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 236 milligrams sodium, Sugar 22 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

EASY FRUIT TART RECIPE



Easy Fruit Tart Recipe image

This easy Fruit Tart Recipe is no bake and made with a graham cracker crust and no bake cheesecake filling!

Provided by Dorothy Kern

Categories     Dessert

Time 1h45m

Number Of Ingredients 11

1 ½ cups (162g) graham cracker crumbs
7 tablespoons (99g) unsalted Challenge Butter
¼ cup (50g) granulated sugar
¾ cup (178ml) cold heavy whipping cream
8 ounces (225g) Challenge Cream Cheese (, room temperature)
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 pound Assorted fruits ((approximately))
2 tablespoons apricot or raspberry jam
2 teaspoons lime juice or water

Steps:

  • Make the crust: stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it's nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill.
  • Make the filing: add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.
  • Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.
  • Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully.
  • Press filling into prepared crust. Chill while preparing fruit. Don't top with fruit until within a few hours of serving.
  • Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.
  • Serve chilled within one day. You can make the cheesecake up to 24 hours ahead, just don't top it until the day of serving.

Nutrition Facts : ServingSize 1 serving, Calories 307 kcal, Carbohydrate 23 g, Protein 3 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 233 mg, Fiber 1 g, Sugar 15 g

BLUEBERRY CREAM CHEESE TARTS WITH GRAHAM CRACKER CRUST



Blueberry Cream Cheese Tarts With Graham Cracker Crust image

These delicious little tarts are a unique and fresh take on blueberry cheesecake. I think the crisp graham cracker type pastry shell is the perfect foil for the soft and airy cream cheese custard filling. The crowing glory is a juicy fresh blueberry compote.

Provided by MarieRynr

Categories     Dessert

Time 2m

Yield 16 serving(s)

Number Of Ingredients 17

1 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk
5 tablespoons sugar
4 large egg yolks
2 1/2 tablespoons cornstarch
3/4 cup cream cheese, cut into cubes, and softened
1 teaspoon vanilla
1/2 cup heavy cream, whipped to soft peaks
2 1/2 cups blueberries
1 tablespoon sugar

Steps:

  • To prepare the graham cracker shells cream the butter and sugars together until smooth, about 1 minute. Add the honey and beat until well combined.
  • Sift together the flours, salt and cinnamon. Add to the butter mixture in two batches, scraping sides of bowl between additions. Mix until well combined. Form into a disk, wrap in plastic wrap, and chill until firm, at least 1 hour.
  • Preheat oven to 325*F. Roll out the chilled dough on a lightly floured surface to 1/4 inch thick.Using a 3 inch cutter, cut out 16 circles of dough and press them into greased 2 inch tart pans. Prick dough all over with a fork and chill for 20 minutes.
  • Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. (they can be made up to 1 cay ahead and frozen for up to 3 months).
  • For the pastry cream, combine 3/4 cup of the milk and 3 TBS of sugar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl whisk together the egg yolks, cornstarch and the remaining 2 TBS sugar. Whisk the remaining 1/4 cup milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little of the hot mixture to the egg yolk mixture, whisking constantly to keep the egg yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking constantly as you pour.
  • Return to the heat and bring to a boil, stirring constantly. Let cook for 1 minute or so until it thickens. Add the cream cheese and vanilla, whisking until smooth. Strain through a cheesecloth lined sieve into a clean bowl. Cover the surface with plastic cling film and chill. Once chilled, whisk until smooth and fold in the whipped cream.
  • To make the blueberry compote mix together 1 cup of the blueberries with the sugar in a medium saucepan. cook over low heat until the berries have all popped and broken down. (about 5 minutes) Strain the cookied berries into a bowl, discarding the solids. Add the remaining berries to the syrup and toss to combine.
  • To assemble spoon the pastry cream into each tart shell and top with about 2 TBS of the blueberry compote. Serve soon after assembling.
  • You can also make two large tarts. (use 9 inch tart pans.) Prick and bake as above increasing time to 25 minutes.

Nutrition Facts : Calories 336.4, Fat 20, SaturatedFat 12.2, Cholesterol 107.2, Sodium 274, Carbohydrate 36.1, Fiber 1.5, Sugar 17.9, Protein 4.6

GRAHAM CRACKER TART CRUST



Graham Cracker Tart Crust image

Make and share this Graham Cracker Tart Crust recipe from Food.com.

Provided by Saguaro

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 3

1 1/4 cups finely ground graham crackers (ground in a food processor, about 9 whole)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Steps:

  • Position a rack in the center of the oven and heat the oven to 350°F
  • Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
  • In a medium bowl, mix the crumbs and sugar with a fork until well blended.
  • Drizzle the melted butter over the crumbs and mix until evenly moistened.
  • Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
  • Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
  • Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
  • Bake the crust until it smells nutty and fragrant, about 10 minutes.
  • Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
  • stored at room temperature, wrapped well in plastic.

Nutrition Facts : Calories 79.1, Fat 4.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 53.5, Carbohydrate 8.8, Fiber 0.2, Sugar 4.8, Protein 0.6

GRAHAM CRUST BUTTER TARTS



Graham Crust Butter Tarts image

I made up this recipe for butter tarts with a graham crust. I hope you all enjoy it as much as my family does!

Provided by Mrs Durocher

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 50m

Yield 12

Number Of Ingredients 10

2 ½ cups graham cracker crumbs
¼ cup white sugar
11 tablespoons unsalted butter, melted
1 cup light brown sugar
⅓ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¼ cup half-and-half
½ cup raisins, or as needed
½ cup chopped pecans, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
  • Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
  • Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
  • Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
  • Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
  • Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 41.3 g, Cholesterol 74.4 mg, Fat 22.1 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 11.1 g, Sodium 127.6 mg, Sugar 31.3 g

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