There are few combinations more delightful than when creamy meets crumbly, which happens to be the case for this delectable tart, courtesy of Maire Byrne, chef and founder of Thyme Cafe and Market. The raspberries provide the zest, while the creamy filling and crumbly crust bring the savor.
Recipe: Raspberry Sour Cream Tart
Yields: 8 Servings
8 whole graham crackers, coarsely broken
1/4 whole graham crackers, coarsely broken
1/4 cup (packed) golden broken sugar
1/4 cup (1/2 stick) unsalted butter, melted
For 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
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.