Raspberry Sour Cream Tart
Source of Recipe
July 2001 Bon Apetite
List of Ingredients
- Crust:
- 8 whole graham crackers, coarsely broken
- 1/4 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
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- Filling and Topping:
- 6 oz cream cheese, room temperature
- 1/3 cup sugar
- 1/2 cup sour cream
- 2 tsp fresh lemon juice
- 1/2 tsp vanilla extract
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- 2 - 1/2 pint baskets raspberries
- 1/4 cup seedless raspberry jam
Instructions
- For Crust: Preheat oven to 375 degrees. 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.
- For 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.
- Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.
Final Comments
8 servings.
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