Raspberry Sour Cream Tart Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
• Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
• While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
• Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Steps:

• For crust; preheat oven to 375*F.
• 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 cream, lemon juice and vanilla.
• Spread filling in cooled crust.
• Chill until firm, at least 4 hours.
• (Can be prepared 1 day ahead. Cover, and keep chilled) Arrange berries over filling.
• Whisk jam in small bowl to loose consistency.
• Drizzle over berries.
• Serve immediately or chill up to 3 hours.