Tom Saaristo Raspberry Sour Cream Tart

http://tomsaaristo.com

Raspberry Sour Cream Tart

Ingredients
Crust:
8 whole graham crackers, coarsely broken
1/4 cup packed golden brown sugar
1/4 cup unsalted butter, melted

Filling:
6 ounces cream cheese, at room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lime juice
1/2 teaspoon vanilla extract

Topping:
2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam

Method

For the 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 the filling and topping
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth.
Beat in sour cream, lime 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.