Raspberry Sour Cream Tart
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/3 cup sugar
- 2 teaspoons fresh lemon juice
- 1/4 cup seedless raspberry jam
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup (packed) golden brown sugar
- Carbohydrate 46 g(15%)
- Cholesterol 46 mg(15%)
- Fat 18 g(28%)
- Fiber 7 g(28%)
- Protein 4 g(8%)
- Saturated Fat 10 g(48%)
- Sodium 156 mg(6%)
- Calories 349
PreparationMake 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.
PreparationMake 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.
