RASPBERRY SOUR CREAM TART
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
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 VANILLA TARTLETS
You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 2 dozen tartlets
Number Of Ingredients 9
Steps:
- Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
- Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
- Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.
Nutrition Facts : Calories 41 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 10 milligrams, Sodium 42 milligrams, Carbohydrate 6 grams, Protein 1 grams, Sugar 3 grams
RASPBERRY SOUR CREAM PIE
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
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
FRESH RASPBERRY CREAM TART
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
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 TARTS
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
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.
RASPBERRY SOUR CREAM TART
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
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
SOUR CREAM TARTS
"This last-minute dessert is delicious, especially with cherry pie filling on top," remarks Crystal Fogelsanger of Newville, Pennsylvania. For even quicker assembly, use a prepared 9-inch graham cracker crust.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in sour cream. Spoon about 1/3 cup into each tart shell; top with pie filling. Serve immediately.
Nutrition Facts : Calories 271 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 302mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
EASY RASPBERRY CREAM TART
Refrigerated sugar cookie dough,makes the crust for this cream cheese tart. Any fresh berry can be used, such as blackberries or blueberries, frozen berries water out too much, so be sure and use fresh. A 12" pizza pan can substitute for the tart pan. This gem comes from MIdwestLiving May 09.
Provided by BakinBaby
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
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-SOUR CREAM CRUMB CAKE
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
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 CREAM TART
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.
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- 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.
- 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. DO AHEAD 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.
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