Sour Cream Raspberry Tart


    Sour Cream Raspberry Tart


    • 1 Pate Sucree Tart Shell
    • 8 Ounces cream cheese (softened, room temperature)
    • 1 Cup sour cream (room temperature)
    • 1/2 Cup sugar
    • 1 Teaspoon orange zest
    • 2 Cups Raspberries (or berries or fruit of your choice)


    Adapted from recipe found in Darigold's FRESH magazine.


    Step 1
    Beat cream cheese until light and fluffy.
    Step 2
    Add all sour cream but only one spoonful at a time to prevent lumps and fully incorporate.
    Step 3
    Add sugar and orange zest.
    Step 4
    Place in air tight container and refrigerate for one hour.
    Step 5
    When ready to serve tart, spread sour cream filling over shortbread crust.
    Step 6
    Artfully arrange berries on top of sour cream filling.
    Step 7
    Optional: Heat a couple tablespoons of jelly or seedless jam to brush on berries for a dressed-up presentation. It looks nice If serving the tart over several days, I'd avoid this step as it softens the berries and crust.