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.