Sour Cream Raspberry Tart
Print recipeIngredients
- 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)
Note
Adapted from recipe found in Darigold's FRESH magazine.
Directions
| 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. | |