RASPBERRY SOUR CREAM TART RECIPES
RASPBERRY SOUR CREAM TART RECIPE - FOOD.COM
Make and share this Raspberry Sour Cream Tart recipe from Food.com.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 8 serving(s)
Number Of Ingredients 10
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, FatContent 17.9, SaturatedFatContent 10.4, CholesterolContent 45, SodiumContent 161.4, CarbohydrateContent 36.4, FiberContent 3, SugarContent 23.7, ProteinContent 3.6
RASPBERRY SOUR CREAM TART RECIPE | BON APPÉTIT
Raspberry Sour Cream Tart Recipe
Provided by Sarah Patterson Scott
Yield 8 Servings
Number Of Ingredients 11
Steps:
- 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.
- 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. DO AHEAD 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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- "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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