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Red White and Blueberry Sour Cream Tart

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This blueberry sour cream tart is the perfect addition to your summer menu. The filling is no-bake so it’s easy to put together and guaranteed to impress!

This blueberry sour cream tart is the perfect addition to your summer menu. The filling is no-bake so it's easy to put together and guaranteed to impress!

Want a recipe that requires no cooking and tastes delicious? Well then, you came to the right place. This little gem of a recipe can be made with virtually any berry you desire and the filling can be made up to one day in advance. It’s the easiest addition to your holiday party and everyone will go crazy to get a slice!

Talk about versatile and easy!  Crunchy graham crust filled with a rich creamy custard like filling. I used tons of fresh blueberries and organic blueberry jam for my topping and cut my strawberries to look like stars.

This blueberry sour cream tart is the perfect addition to your summer menu. The filling is no-bake so it's easy to put together and guaranteed to impress!

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Red, White and Blueberry Sour Cream Tart

This red, white and blueberry sour cream tart is the perfect addition to your patriotic holiday party. Totally delicious and completely adorable.

Yield: 1 9-inch pie

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

For crust:

  • 8 whole graham crackers, coarsely broken
  • 1/4 cup packed dark brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted

For filling:

  • 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

For topping:

  • 2-1/2 pint fresh blueberries
  • 1/4 cup blueberry jam
  • 6 whole strawberries, cut into star shapes (optional, but totally adorable)

Source:Epicurious

Directions:

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:

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.)

For Topping:
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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