Raspberry Sour Cream Tart

Yields: 8 Servings

Raspberry Sour Cream Tart

Bon Appetit July 2001

  • 8 Graham Crackers
  • 1/4 cup Golden Brown Sugar
  • 1/4 cup Unsalted Butter
  • 6 ounces Cream Cheese
  • 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
  1. Make crust: Preheat oven to 375F.
  2. Grind crackers and sugar in processor until coarse crumbs form.
  3. Add butter and process until crumbs are evenly moistened.
  4. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  5. Bake until crust is firm to touch, about 8 minutes.
  6. Cool crust on rack.Make filling and topping: Using electric mixer, beat cream cheese and sugar in medium bowl until smooth.
  7. Beat in sour cream, lemon juice and vanilla.
  8. Spread filling in cooled crust.
  9. Chill until firm, at least 4 hours.
  10. (Can be made 1 day ahead.
  11. Cover; keep chilled.)Arrange berries over filling.
  12. Whisk jam in small bowl to loose consistency.
  13. Drizzle over berries.
  14. Serve immediately or chill up to 3 hours..

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams
Recipe by Big Oven.com