Raspberry Sour Cream Tart


August 13, 2015

Sour cream and cream cheese add a special quality to this tart



8 whole graham crackers, coarsely broken

1/4 cup (packed) golden brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

Filling and topping:

6 ounces cream cheese, room temperature

1/3 cup sugar

1/2 cup sour cream

2 tsps. fresh lemon juice

1/2 tsp. vanilla extract

2 half pint baskets raspberries

1/4 cup raspberry jam (seedless--optional)


1For crust: Preheat oven to 375 degrees F.

2Grind crackers and sugar in processor until coarse crumbs form.

3Add butter and process until crumbs are evenly moistened.

4Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.

5Bake until crust is firm to touch, about 8 minutes.

6Cool crust on rack.

7For filling and topping:

8Using electric mixer, beat cream cheese and sugar in medium bowl until smooth.

9Beat in sour cream, lemon juice and vanilla.

10Spread filling in cooled crust.

11Chill until firm, at least 4 hours. (Can be made I day ahead. Cover, keep chilled.)

12Arrange berries over filling.

13Whisk jam in small bowl to loose consistency. drizzle over berries.

14 Serve immediately or chill up to 3 hours.

15Makes 8 Servings

From Lakeview Farms, a NABGA member farm in Chesterfield, MO. Visit www.lakeview-farms.com.