Raspberry Sour Cream Tart


Raspberry Sour Cream Tart
8 Graham Crackers (Coarsely broken)
1/4 cup Golden Brown Sugar
1/4 cup Unsalted Butter (Melted)
6 ounces Cream Cheese (Room temperature)
1/3 cup Sugar
1/2 cup Sour cream
2 teaspoon Fresh Lemon Juice
1/2 teaspoon Vanilla extract
2 1/2 pints Raspberries
1/4 cup Seedless Raspberry Preserves

Make crust:
Preheat oven to 375F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.

Make filling and topping:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)

Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.

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