Featured Product: Nancy’s Natural Cultured Cream Cheese
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Butter, melted
- ¼ cup Cane Sugar
- 1 cup Heavy Whipping Cream
- 2 Tubs Nancy’s Cream Cheese, (8 oz.)
- ⅔ cup Powdered Sugar
- 1 teaspoon Vanilla
- ½ teaspoon Fresh Lemon Juice
- 1 cup Cane Sugar, divided
- ½ cup water
- ½ – 1 cup Fresh Cranberries, as desired
Combine graham cracker crumbs, butter and sugar in a small mixing bowl. Divide the mixture among four (4-inch) tart pans, pressing to the bottom and sides. In a small mixing bowl, beat the heavy whipping cream until stiff peaks form. Separately, combine the cream cheese, powdered sugar, vanilla and lemon juice. Beat until smooth. Gently fold the whipped cream into the cream cheese mixture. Divide the filling into the prepared crusts. Chill for 4 hours or overnight.
In a small saucepan, make the simple syrup by dissolving ½ cup cane sugar in ½ cup water over medium high heat. Remove from heat and set aside to cool. Pour the remaining cane sugar into a small dish. Using a slotted spoon, dip the cranberries into the simple syrup, allowing the excess to run off. Toss the coated cranberries in the cane sugar until thoroughly coated.
To serve, garnish the tarts with candied cranberries and rosemary sprigs (optional) as desired.