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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Raspberry Cream Tart Recipe

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This recipe for Raspberry Cream Tart is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
8 whole graham crackers, coarsely broken
¼ cup (packed) golden brown sugar
¼ cup(1/2 stick) unsalted butter, melted
(Double above ingredients)

Filling & Topping
6 ounces cream cheese, room temperature
1/3 cup sugar
½ cup sour cream
2 teaspoons fresh lemon juice
½ teaspoon vanilla extract
(Double above ingredients)

2 ½ pint baskets, raspberries, blueberries, & strawberries
¼ cup seedless raspberry jam
Grand Marnier to taste stirred into jam
Directions:
Directions:
Preheat oven to 375°. Grind sugar and crackers in processor until coarse crumbs form. Add butter, process until evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9” tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.

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.

Arrange berries over filling. Whisk jam in a small bowl , Grand Marnier to taste, to a loose consistency. Drizzle over berries. Serve immediately, or can be frozen and served as a variation.

 

 

 

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