Raspberry Sour Cream Tart

Raspberry Sour Cream Tart

Crust:

• 8 Whole graham crackers coarsely broken
• 1/4C (packed) golden brown sugar
• 1/4 + C (1/2 stick) butter, melted (+add more)

Filling and Topping:

• 6 oz cream cheese (room temp.)
• 1/3C sugar
• 1/2C sour cream
• 2t fresh lemon juice
• 2t vanilla
• 2 1/2 pts raspberry
• 1/4C seedless raspberry jam

Crust: Prep

1. Preheat oven to 375 degrees.
2. Grind crackers and sugar in processor.
3. Add butter, process until crumbs are evenly moist.
4. Press crumbs firmly on bottom and up around a 9in. tart pan with removable bottom.
5. Bake in oven for 8 min.

Filling and Topping: Prep

1. Using mixer beat cream cheese and sugar in a medium bowl until smooth.
2. Beat in sour cream, lemon juice, and vanilla.
3. Spread filling in cool crust.
4. Chill 4hrs (can be made a day ahead).
5. Next day: arrange berries over filling.
6. Whisk jam in small bowl and brush on berries.
7. Serve within 3hrs.
8. Enjoy !!

Serves 8

Special thanks to Lani.

Tagged as: Raspberry, Reserve Syrah, Sour Cream, Tart