Missy's Raspberry Sour Cream Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
1/2 cup sour cream
1/3 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam
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Directions: |
Directions:First make the 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 about 8 minutes until crust is firm to touch. Cool crust on rack.
Make filling and topping:
Using electric mixer, beat sugar and cream cheese in medium bowl until smooth. Beat in vanilla, sour cream, and lemon juice. 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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Personal
Notes: |
Personal
Notes: This recipe was adapted from the July 2001 Bon Appétit magazine by our friend Missy. We first had it at a wonderful memorable meal at her house.
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