Skip to main content
Recipes

Raspberry Sour Cream Tart

By Sarah Patterson ScottPhotography by Jaqueline Hopkins

4.0

(8)

Image may contain Plant Fruit Food and Raspberry

Recipe information

  • Yield

    8 Servings

Ingredients

crust

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

teaspoons fresh lemon juice

1

/2 teaspoon vanilla extract

2

1/2-pint baskets raspberries

1

/4 cup seedless raspberry jam

Need to make a substitution?

Preparation

  1. crust

    Step 1

    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.

  2. filling and topping

    Step 2

    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.

    Step 3

    Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.

Explore Bon AppétitTartDessertFruit DessertRaspberryBerryFruitCream CheeseCheeseGraham CrackerEasyNut-FreeBaking