Raspberry Sour Cream Tart Recipes

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RASPBERRY SOUR CREAM TART



Raspberry Sour Cream Tart image

Categories     Dessert     Bake     Raspberry     Summer     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For crust
8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling and topping
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam

Steps:

  • Make 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.
  • Make 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 made 1 day ahead. Cover; 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.

RASPBERRY CREAM TARTS



Raspberry Cream Tarts image

Dana Dziedzic of Daggett, Michigan tops a shortbread cookie shell with almond filling and fresh berries to create an appealing dessert that's fit for a special meal.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 15

1 teaspoon unflavored gelatin
1/2 cup cold 2% milk, divided
4 teaspoons sugar
1 tablespoon all-purpose flour
Dash salt
1 large egg yolk, lightly beaten
1/4 teaspoon almond extract
CRUST:
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons butter, softened
1/3 cup heavy whipping cream
4 teaspoons confectioners' sugar
3/4 cup fresh raspberries

Steps:

  • In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes. , For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. , Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.

Nutrition Facts : Calories 605 calories, Fat 36g fat (21g saturated fat), Cholesterol 211mg cholesterol, Sodium 446mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 4g fiber), Protein 9g protein.

FRESH RASPBERRY CREAM TART



Fresh Raspberry Cream Tart image

Categories     Dairy     Dessert     Bake     Raspberry     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Crust
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1/3 cup raspberry preserves
Filling
1 8-ounce container mascarpone cheese,* chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups fresh raspberries

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
  • Bake crust 10 minutes. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 minutes longer. Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
  • Meanwhile, prepare filling:
  • Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.
  • Arrange raspberries in concentric circles atop filling and serve.
  • Italian cream cheese available at Italian markets and many supermarkets.

RASPBERRY SOUR CREAM PIE



Raspberry Sour Cream Pie image

A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.

Provided by Cathy M.

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h

Yield 16

Number Of Ingredients 12

2 (9 inch) unbaked pie crusts
2 eggs
1 ⅓ cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
⅓ cup all-purpose flour
3 cups raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped walnuts
¼ cup butter, chilled

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.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 36.1 g, Cholesterol 39.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 167.4 mg, Sugar 18.2 g

RASPBERRY SOUR CREAM TART



Raspberry Sour Cream Tart image

Make and share this Raspberry Sour Cream Tart recipe from Food.com.

Provided by MarieRynr

Categories     Tarts

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

8 whole graham crackers, coarsely broken
1/4 cup packed golden brown sugar
1/4 cup unsalted butter, melted
6 ounces cream cheese, at room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1 pint fresh raspberry (or 2 1/2 pint baskets)
1/4 cup seedless raspberry jam

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.

Nutrition Facts : Calories 313.5, Fat 17.9, SaturatedFat 10.4, Cholesterol 45, Sodium 161.4, Carbohydrate 36.4, Fiber 3, Sugar 23.7, Protein 3.6

ALL GROWN UP RASPBERRY HOT TART



All Grown Up Raspberry Hot Tart image

Provided by Reggie Southerland

Categories     dessert

Time 42m

Yield 4 servings

Number Of Ingredients 6

1 frozen pie crust
4 tablespoons lemon curd
8 tablespoons raspberry jam
1 (8-ounce) bag chocolate chips
1/2 cup heavy cream
Favorite ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll the pie crust to 15 by 15 inches, and cut into 4 equal squares. Create a small border around the end of the crust by running a damp finger around it. Staying inside the border spread 1 tablespoon of lemon curd on half of the square. Spread 2 tablespoons of the jam on top of the curd and fold the square over, pressing the edges closed. Place the tarts in the freezer for 5 to 7 minutes, to firm.
  • Bake the tarts on a cookie sheet for 10 to 12 minutes, until browned. You may have to turn the pan once to get even color.
  • Meanwhile, in a double boiler on the stove, melt the chocolate chips. Remove from the heat and whisk in the cream.
  • To serve, put a scoop of ice cream on a plate, top with a warm tart and drizzle with chocolate sauce.

RASPBERRY CREAM TART



Raspberry Cream Tart image

Provided by Florence Fabricant

Categories     dessert

Time 50m

Yield 1 tart

Number Of Ingredients 8

Pastry for 1-crust, 9-inch French tart shell
2 cups fresh raspberries (see note)
4 tablespoons sugar
2 eggs
1/2 cup ground almonds
3/4 cup confectioners' sugar
2 cups heavy cream
1 tablespoon eau de vie de framboise

Steps:

  • Preheat oven to 425 degrees.
  • Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
  • Mix raspberries with 2 tablespoons sugar and spread in tart shell.
  • Lightly beat eggs and mix with almonds and confectioners' sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
  • Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.

RASPBERRY-SOUR CREAM CRUMB CAKE



Raspberry-Sour Cream Crumb Cake image

Fresh raspberries with a streusel topping.

Provided by TerryWilson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 14

1 cup all-purpose flour
⅔ cup white sugar
1 lemon, zested
½ cup unsalted butter, melted
1 ¾ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 room-temperature eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh raspberries
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
  • Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
  • Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
  • Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 40.9 g, Cholesterol 52.3 mg, Fat 9.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 137.4 mg, Sugar 22.7 g

RASPBERRY SUGAR CREAM TARTS



Raspberry Sugar Cream Tarts image

My tarts bring back memories of growing up baking with my mom. They're perfect for holidays at home, as well as for gifts. -Cathy Banks, Encinitas, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 15

3/4 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks
3/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
1-3/4 cups all-purpose flour
FILLING:
3 tablespoons seedless raspberry spreadable fruit
3/4 cup sugar
3 tablespoons all-purpose flour
Dash salt
3/4 cup heavy whipping cream
1/3 cup half-and-half cream
1/2 teaspoon almond or vanilla extract
Fresh raspberries, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour., Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks., Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble., Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 16mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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Top Asked Questions

How do you thicken cream for a raspberry tart?
Directions. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.
How to make a raspberry raspberry pie?
Preheat oven to 400°. Mix sugar, flour and salt together until no lumps remain. Add sour cream, almond extract and cardamom and mix until well incorporated. Pour 1/3 of cream mixture into bottom of pie crust. Add half of the raspberries. Repeat layers ending with cream mixture. Sprinkle 2 teaspoons of sugar over the top of the filling.
How long does it take to cook a frozen apple tart?
Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack.

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