Creamy Raspberry Graham Tarts 2 In 1 Recipes

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 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.