Fresh Raspberry Cream Tart Food

RASPBERRY CREAM TARTS

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.

FRESH RASPBERRY LEMON TART BARS

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x13 pan. Set aside.
• In a mixing bowl, combine graham cracker crumbs and sugar. Mix until combined. Add butter and mix until mixture is all coated.
• Press graham cracker mixture evenly into a lightly greased 9x13 pan.
• Bake at 350 for 8 minutes.
• In a separate bowl, combine sweet and condensed milk, sour cream, and lemon juice. Whisk until all ingredients are completely combined and the mixture is smooth.
• Sprinkle pre-baked cracker crust evenly with fresh raspberries.
• Pour lemon mixture over raspberries and slightly spread if necessary to make sure it is evenly distributed over berries and crust.
• Return to the oven and bake for an additional 12-15 minutes or until the custard has set up but has not browned. You do not want the custard to brown. If the custard is brown, it is overcooked and will ruin the creamy consistency.
• Remove and cool completely on a cooling rack.
• Cover and refrigerate before serving.
• Serve with whipped topping or fresh whipping cream if desired.

CHOCOLATE RASPBERRY CREAM TARTS

Steps:

• In a bowl, whisk together the AP flour, almond flour, cocoa powder and salt. Set aside
• Beat the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment until light and fluffy
• Beat in the egg & yolk one at a time. Mixing until they are completely combined before adding the next. Scrape the bowl several times.
• With the mixer on low speed, beat in the flour mixture just until the dough comes together and there is no more visible flour. Like most batters and doughs, be careful not to overmix. The dough should be able to be pressed together between your fingertips and hold when done. If the dough appears dry or doesn't hold together at this point, lightly mix in up to 1 tablespoon cream or milk.
• Chill the dough before rolling: Dump the contents of the mixer bowl on a piece of plastic wrap. Gather the dough together and press it into a round disk. This will make rolling it out into a circle easier. Wrap in plastic wrap, and chill for at least 1 hour, or up to 2 days.
• When ready to roll, remove the dough from fridge and let soften on the counter. Now the butter in the dough has chilled and firmed up enough to hold together when you roll it, but it's probably actually a bit too firm. Let it warm up on the counter just enough so it's still cool to the touch, but starting to feel pliable.
• Roll the dough out to 1/8" thick on a piece of parchment paper. Use a template to cut your desired shape
• Transfer parchment paper with your shape to a cookie sheet and chill in freezer for 10 minutes before baking
• Bake at 350 for 10- 13 minutes
• Cool completely before assembling tart
• In medium sauce pan and bring milk to a simmer
• Beat egg yolks, granulated sugar, flour and cornstarch in medium bowl on high speed until thick and pale yellow, about 2 minutes
• Gradually pour about one third of the hot milk into the egg mixture, whisking to combine. Scrape the egg mixture back into the pan and cook over medium low heat, whisking constantly and scraping bottom and corners of pan to prevent scorching, until custard is thickened and beginning to bubble. Then continue to cook, whisking, for about 45 to 60 seconds.
• Remove from heat and which in chocolate and vanilla bean paste until the chocolate is completely melted
• Using clean spatula, scrape the custard into a clean bowl.
• Cover the surface with a piece of parchment paper, let cool then refrigerate until completely cold
• Make the chocolate whipped cream. Dissolve the gelatin in the water and let sit for 5 minutes. Melt in microwave for 15 seconds. Let cool to 80F
• In a small bowl sift together cocoa powder and powdered sugar
• In a separate small bowl, start whipping the heavy cream with a hand mixer on low.
• Just as the cream starts to thicken add the sugar/cocoa mixture and the vanilla
• Mix until combined
• drizzle in your cooled gelatin
• Continue whipping on high until it becomes thick. Be careful not to over whip! You will end up with chocolate butter
• Once the pastry cream is completely cold fold in the chocolate whipped cream
• Put into a large piping fitted with a #2 wilton tip
• Heat heavy cream in microwave until boiling, about 1 minute
• Add boiling heavy cream to chocolate and let sit 5 minutes
• Whisk to combine. If chocolate is not fully melted, heat in microwave for 10 second intervals whisking in between until smooth and fully combined
• Add freeze dried raspberry powder and mix well
• You will also need a batch of fresh Raspberry compote. See link to recipe in notes below
• Secure 1 layer of tart crust to a plate with a bit of the ganache (it should be soft and spreadable)
• Spread a nice layer of the ganache then a nice layer of the raspberry compote
• Pipe concentric dots of the diplomat cream over the whole surface
• Gently place the second tart crust on top and repeat the above steps
• Add your Flowers, treats and fruit
• Keep refrigerated and enjoy within 2 days. Best if eaten the same day.

FRESH RASPBERRY CREAM TART

Steps:

• Preheat oven to 350°F. Butter a 9-inch-tart pan. If you have one with a removable bottom, it makes it easier to serve the slices.
• Mix flour, baking powder, and salt in a bowl.
• Use your fingers to mix the orange zest with the sugar until it is well-incorporated. Cream the sugar with the butter, and vanilla with an electric mixer. Add the flour mixture and beat until the dough starts to come together. Be patient ... it WILL happen.
• Press the dough into the bottom and up the sides of the tart pan. Freeze the crust for 15 minutes. Bake for 10, then remove from the oven. The sides will probably have "melted" down so use the back of a spoon to press them back up. Don't worry if they don't stay as well as you want. Spread the preserves over the bottom of the crust and bake an additional 5 minutes. As it cools, use the back of your spoon to press the sides back up. Cool completely.
• Use an electric mixer to mix the mascarpone, heavy whipping cream, powdered sugar, orange peel, vanilla extract, and almond extract until peaks form ... about 2 minutes. Spread filling in the cooled crust and chill for at least 2 hours.
• Arrange the fresh raspberries in circles on top and serve immediately.

FRESH RASPBERRY LEMON CURD TART

Steps:

• Thaw puff pastry for 1 hour in room temperature, until defrosted, or in the refrigerator overnight.
• Prepare the Lemon Curd. Heat a small saucepan on medium-low heat. Add lemon juice, zest, sugar, and eggs and whisk together until sugar melts into the mix. Add butter and whisk regularly. The lemon curd should begin to thicken and small bubbles will begin to form on the surface, about 6-8 minutes. Remove from heat once the lemon curd is thick enough for the whisk to leave marks on the surface.
• Transfer the lemon curd into another bowl, cover with plastic wrap, and refrigerate for 1 hour, or until the lemon curd is cold.
• In the meantime, prepare the puff pastry. Roll out the puff pastry to about 10 inches by 14 inches.
• Bake at 425 degrees F for 8-10 minutes, until the pastry is puffed. Decrease temperature to 375 degrees F and continue baking until the pastry is crisp and golden-brown, about 5-7 minutes. Cool for 3 minutes.
• Layer the cooled lemon curd onto the top of the tart. Top the tart with raspberries. Dust with a light coating of confectioner's sugar on top and a small sprinkling of lemon zest. Serve immediately. Store any leftovers in the refrigerator.

FRESH RASPBERRY CREAM TART

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 CREAM TART

Steps:

• To prepare crust, process graham wafers in a food processor, using an on/off motion, until coarse crumbs form. There should be 1 cup crumbs.
• Add brown sugar and butter and process just until combined.
• Press crumb mixture evenly onto bottom and up sides of a 9 inch tart pan with a removable bottom. Bake at 375ºF for 8 minutes.
• Cool completely on a rack.
• To prepare filling, use medium speed of an electric mixer and beat cream cheese and sugar until smooth. Beat in sour cream, lemon juice and vanilla just until blended.
• Spread filling in cooled crust.
• Cover and refrigerate for at least 4 hours or up to 24 hours. Arrange raspberries over filling. Melt jam over low heat; cool slightly. Drizzle over top.

RASPBERRY & VANILLA BEAN CREAM TARTS

Steps:

• Preheat your oven to 400 degrees.
• In a food processor, process the flour, sugar and salt for about 10 seconds.
• Then add the chunks of butter and process until the mixture looks like coarse crumbs.
• Add the egg yolk and process again until the egg is thoroughly combined.
• If you are making mini tarts (tartlets), separate the mixture into 6 - 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
• If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
• Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.
• In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.
• Pour about half of the milk mixture into the egg mixture, and stir.
• Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn't burn to the bottom of the pan.
• Remove from heat and stir in the vanilla.
• Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.
• Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.
• Top with fresh raspberries, and a dusting of icing sugar.
• Enjoy!

FRESH RASPBERRY TART

Steps:

• Cream together the butter and sugar in a mixer until well combined.
• Add vanilla and a pinch of salt, then mix again.
• Add the flour one in 1/2 cup increments until the dough comes together.
• Then press the dough into bottom and up a little bit of sides of a 13-by-9 inch baking dish or 9-inch tart pan.
• Prick all over crust with a fork then place in freezer to chill for 15 minutes.
• Preheat oven to 375 degrees.
• Bake crust for 17-18 minutes, until it's golden brown.
• Remove from oven and let cool completely.
• Using a food processor or blender, puree the berries.
• Then use a fine mesh sieve over a medium saucepan and press the berry puree through with a spoon, straining away seeds.
• Add lemon juice and sugar and stir to combine.
• Bring to boil over medium-high heat, then reduce to medium and simmer 10-15 minutes, removing any foam with a spoon and stirring frequently.
• When color is bright and sauce reduced by half, remove from heat and let cool.
• Cream together butter and cream cheese in a mixer or using beaters until smooth.
• Add vanilla and mix until smooth.
• Add powdered sugar 1 cup at a time until you reach your desired consistency and sweetness of filling.
• Add 3/4 of filling mixture to bottom of cooled crust and add the remaining 1/4 filling to a star-tip lined decorating/piping bag.
• Spread cooled raspberry sauce over top of filling layer and smooth.
• Pipe remaining filling mixture in stars around edge of tart.
• Add fresh raspberries all along the edges as well.
• Chill for 2 hours and keep in fridge until serving.

FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART

Steps:

• Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
• Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
• Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

FRESH RASPBERRY TART

Steps:

• In a food processor or bowl, combine flour, 2 tablespoons granulated sugar, and butter. Whirl or rub with your fingers until the mixture is crumbly. Whirl until the dough forms a ball, or press dough firmly into a ball. Press dough evenly over bottom and 1 inch up the side of a 9-inch cake pan with a removable rim.
• Bake crust in a 350° oven until golden, about 18 minutes. Cool on a rack.
• Meanwhile, in a 1- to 2-quart pan, mix 6 tablespoons water, 1/3 cup granulated sugar, and 1/2 cup raspberries. Bring to a boil over medium heat, stirring.
• Blend the cornstarch with 2 tablespoons water and mix with the berries in the pan. Stir until boiling. Cool, stirring occasionally. If making ahead, cover and chill up to 4 hours.
• Up to 1 hour before serving, spread the cool raspberry sauce over bottom of baked crust. Mound remaining berries on sauce.
• Whip cream until soft peaks form. Stir in grated orange peel and powdered sugar. Mound whipping cream onto berries.

FRESH RASPBERRY TART WITH VANILLA CREME FRAICHE

Steps:

• NOTE:.
• I find pie dough easiest to make in a food processor, but you can also use an electric mixer or work it by hand. Whatever the method, remember to work quickly and not over-process. You may have some crust left over. Active Time: 15 minutes Total Time: 1¾ hours (includes resting dough).
• CRUST:.
• Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands.
• Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter.
• Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours.
• Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.
• While crust is baking, get started on the rest.
• Make vanilla crème fraîche using recipe#144139 or Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.
• Make currant glaze: Warm currant jelly in a small saucepan set over medium heat. Add water or framboise to jelly in a slow stream, stirring to combine, until consistency is like heavy cream.
• Use a pastry brush to cover bottom of crust with currant glaze. Starting in center of crust, arrange raspberries in a spiral, continuing until crust is covered.
• Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla crème fraîche for topping.
• NOTE: Tart is best if served within 3 hours. Do not refrigerate.

PASTRY CREAM FOR RASPBERRY TART

Steps:

• Prepare an ice bath, and set aside. In a medium bowl, combine cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk eggs until smooth. Add flour mixture to egg mixture, and whisk to combine.
• In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring mixture to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; whisking constantly, slowly pour into egg mixture.
• Transfer mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.
• Transfer mixture to a large heat-proof bowl. Whisk in butter and vanilla; set bowl in ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly on surface of pastry cream to prevent a skin from forming. Place in refrigerator until ready to use.

FRESH RASPBERRY TART

Steps:

• Place 1½ cups raspberries, sugar and lemon juice in small sauce pan.
• Heat over medium heat until mixture comes to a boil, reduce heat and simmer for about 10 minutes until mixture is clear.
• Cool slightly.
• Place berries into food mill or sieve to remove seeds,
• Chill glaze in refrigerator until ready to use.
• Preheat oven to 425 degrees.
• Place prepared tart dough in tart pan. Prick the bottom of the dough with a fork to help prevent bubbling. (an option is to use dry beans or pie weights to keep crust from bubbling and help the surface of the tart to remain flat).
• Place tart dough in oven and immediately reduce the heat to 375 degrees. Bake tart shell for 20 - 25 minutes or until shell is lightly browned.
• Remove tart shell from oven and cool.
• Once tart shell has cooled, place remaining raspberries into shell in a concentric circle. Berries should be stem side down.
• Pour cooled glaze over the top of berries.
• Chill for 30 minutes. Serve

RASPBERRY MASCARPONE TART

Steps:

• Grease a 9-inch tart pan then set aside.
• Place flour, sugar and salt into a food processor then pulse a few times until combined.
• Add cold, cubed butter then pulse until butter is reduced to pea-size.
• Add heavy cream and egg then pulse until dough comes together and forms a large clump.
• Remove dough from food processor then, using your hands, shape into a ball on a floured surface.
• Flatten dough into a round disk, cover with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
• After dough has chilled, remove from refrigerator and let it sit at room temperature for 15 minutes.
• Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is roughly 11 inches in diameter. Gently drape dough into tart pan. Press dough into bottom of pan and up the sides then trim edges even with top of pan.
• Prick base of dough multiple times with a fork then place pan into freezer for 30 minutes.
• Preheat oven to 350 then parbake pie crust for 18 to 20 minutes or until it begins to turn golden brown.
• Remove pan from oven then, using the bottom of a clean measuring cup, flatten any puffy spots on the base of the crust. Allow crust to cool slightly while you prepare filling.
• Place granulated sugar, egg, flour and salt into a large bowl and whisk until combined.
• Add mascarpone, heavy cream, vanilla and lemon zest then whisk until smooth and lump free.
• Pour filling into parbaked crust and level top with an offset spatula.
• Place berries one-by-one into filling, evenly spacing them apart then bake for 20 to 25 minutes until filling is set.
• Place tart pan on a wire rack to cool to room temperature. If desired, sprinkle top of tart with freeze dried raspberries.
• Transfer tart to the refrigerator to cool for 2 hours before slicing and serving.
• Store leftovers covered in the refrigerator up to 3 days.

VERY BERRY CREAM TART WITH FRESH RASPBERRY SAUCE

Steps:

• Preheat oven to 350ºF.
• In a large mixing bowl, beat the butter and Steviva Blend with an electric mixer until smooth. Add egg and vanilla, beat until well combined.
• In a small bowl, sift together the flour, baking powder, and salt. Add flour mixture gradually to the butter mixture. Beat until well combined.
• Press dough into bottom and up sides of a 9-inch tart pan with removable bottom. Prick with fork in about 8-10 places.
• Bake for about 15-20 minutes or until crust is light golden brown.
• Remove from oven and cool on a wire rack for 20 minutes.
• Remove sides of tart pan and place tart crust on a serving platter.
• To prepare the raspberry sauce, place frozen berries and water in a medium saucepan.
• Stir together the Steviva Blend and cornstarch in a small bowl.
• Combine with the berries, and bring to a boil. Reduce heat to low and simmer until thickens, stirring frequently. Add additional water if becomes too thick.
• Strain sauce into a glass container. Set aside.
• In a medium size bowl, whisk together the pudding and milk as directed on box. Refrigerate until ready to use.
• In a small bowl, stir together the mascarpone cheese and Steviva Blend until well combined.
• To assemble the tart, spread mascarpone cheese into bottom of tart with an offset spatula.
• Spoon pudding over the mascarpone layer, and spread until smooth.
• Arrange berries on top of the pudding layer.
• Drizzle raspberry sauce over the berries or on each individual slice when serving.

EASY RASPBERRY CREAM TART

Steps:

• Press cookie dough slices into bottom and fluted sides of a greased 11" tart pan with removable bottom, do not prick; bake 20 minute at 350.
• In a small mixing bowl, beat cream cheese on high for 30 seconds, add 1/4 Celsius sugar, egg, lemon zest, juice and vanilla, beat until combined.
• Pour cheese mixture over warm crust, spread evenly.
• Place raspberries in a single layer on top of cheese mixture, sprinkle with 2 teaspoons sugar.
• Bake 15-17 min or until cheese mixture is set; transfer to a wire rack, let cool 30 minute before serving.
• Just before serving sprinkle with powdered sugar & garnish with additional fresh berries, if you like.

RASPBERRY CUSTARD TART

Steps:

• Instructions MAKE THE CRUST: 1. Add the flour and sugar into a large bowl and mix. Add the melted butter and mix well. It may look a little "crumbly." Add the water, egg yolks, and salt and mix thoroughly. Feel free to use your hands to make a nice ball of dough. 2. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to an hour. After 30 minutes to an hour, remove the dough from the fridge, spread it in a tart mold, and bake for 15 minutes at 355°F. Remove and cool. 3. Take a fork and gently poke the bottom of the pan, perforating the dough randomly. Set foil or parchment paper on top of the dough, then place ceramic pie weights (baking beans) on top of the crust, and prebake the crust in the oven for around 15 minutes at 355 degrees. MAKE THE CUSTARD: 1. Mix the egg yolks with the sugar. Whisk well. Add the flour (or cornstarch) to the eggs and sugar mixture and mix thoroughly. Add 1/2 cup of milk to thin. 2. Heat the remaining milk on the stove on medium. When the milk is warm (after 3-4 min), add the eggs/flour/sugar/milk mixture and the split and scraped vanilla bean. Whisk until boiling. When it boils, your custard should already be thick and creamy. 3. Spread the custard thoroughly over the crust and top with raspberries (or any kind of fruits you like). Sprinkle with powdered sugar. Bon appétit!

RASPBERRY SOUR CREAM TART

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.