Best Raspberry Sour Cream Tart Recipes

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RASPBERRY SOUR CREAM TART



Raspberry Sour Cream Tart image

Categories     Dessert     Bake     Raspberry     Summer     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For crust
8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling and topping
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam

Steps:

  • Make crust:
  • Preheat oven to 375°F. 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.

RASPBERRY SOUR CREAM TART



Raspberry Sour Cream Tart image

Make and share this Raspberry Sour Cream Tart recipe from Food.com.

Provided by MarieRynr

Categories     Tarts

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

8 whole graham crackers, coarsely broken
1/4 cup packed golden brown sugar
1/4 cup unsalted butter, melted
6 ounces cream cheese, at room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1 pint fresh raspberry (or 2 1/2 pint baskets)
1/4 cup seedless raspberry jam

Steps:

  • For crust; preheat oven to 375*F.
  • 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.
  • (Can be prepared 1 day ahead. Cover, and 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.

Nutrition Facts : Calories 313.5, Fat 17.9, SaturatedFat 10.4, Cholesterol 45, Sodium 161.4, Carbohydrate 36.4, Fiber 3, Sugar 23.7, Protein 3.6

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