Bed and Breakfast Inns of North America


RASPBERRY SOUR CREAM TART

From the kitchen of
1802 House Bed and Breakfast Inn
Kennebunkport, Maine

 

Ingredients

  • 8 whole graham crackers, coarsly broken
  • 1/4 cup golden brown sugar
  • 1/4 cup unsalted butter, melted

  • 6 ounces cream cheese, room temperature
  • 1/3 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoons vanilla extract

  • 2 1/2 pint baskets raspberries
  • 1/4 cup seedless raspbery jam

Directions

    FOR CRUST: Preheat oven to 375 degrees. grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
    FOR FILLING AND TOPPING: Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour 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 small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.

     

    Submitted by Mary Ellen Mason on 9/18/01.

 

 Bed and Breakfast Inns of North America

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