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.
|Beat cream cheese until light and fluffy.
|Add all sour cream but only one spoonful at a time to prevent lumps and fully incorporate.
|Add sugar and orange zest.
|Place in air tight container and refrigerate for one hour.
|When ready to serve tart, spread sour cream filling over shortbread crust.
|Artfully arrange berries on top of sour cream filling.
|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.