-
1
Preheat the oven to 350 F.
-
2
In a food processor, combine the graham crackers and sugar. Pulse until finely ground. Stream in the butter and continue mixing. The mixture should look like wet sand, and it should slightly clump together when squeezed in your hand.
-
3
Place 4 mason jar lid rings on a small baking sheet. Place the tops with the rubber part facing down inside the rings. The metal part of the top should be facing upwards.
-
4
Divide the graham cracker crumbs between the mason jar lids. Use the bottom of a shot glass to pack in the crumbs and push them up the sides of the ring. See photos on the related blog link for guidance.
-
5
Put pan into the heated oven. Bake for 10 minutes. Remove pan from oven. Let the crusts cool completely on a wire rack.
-
6
Next we're going to melt white chocolate. It can be finicky, so this is the way I do it: Bring 1 cup of water to boil in a small saucepan. Make sure you have a glass bowl that fits over the pan without touching the water. Add the white chocolate and cream into the glass bowl, and have it ready next to the stove.
-
7
Once the water boils, turn off the heat and add the bowl of chocolate and cream over the pan. Stir, stir, stir until the chocolate melts. You may have to turn the heat back on to boil the water again, but I find that if I'm patiently daydreaming while stirring the chocolate, it all melts just fine.
-
8
Pour the white chocolate into the tart shells. Tap the lids gently to get rid of any air bubbles. Let them sit for 10 minutes.
-
9
Add jam drops on the surface of the chocolate, and after a few seconds, run a toothpick or knife through the chocolate to make a design.
-
10
I recommend refrigerating the tarts for a few hours to set the chocolate. However, before serving, let them come back to room temperature-the chocolate is too hard when cold.
-
11
The tarts will keep up to 2 days refrigerated.
