Blueberry Sour Cream Tart

Author: Brandy O'Neill - Nutmeg Nanny

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!

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Servings -inch pie

Equipment

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)

Instructions

For Crust:

Preheat the oven to 375° degrees F.
Grind crackers and sugar in the processor until coarse crumbs form.
Add butter and process until crumbs are evenly moistened.
Press crumb mixture firmly onto the bottom and up sides of a 9-inch-diameter tart pan with removable bottom.
Bake until crust is firm to touch, about 8 minutes. Cool crust on a rack.

For Filling:

Using an electric mixer, beat cream cheese and sugar in a 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 a small bowl to loosen the consistency.
Drizzle over berries.
Serve immediately or chill for up to 3 hours.

Nutrition

Course Dessert

Cuisine American

Keyword blueberry sour cream pie, blueberry tart, graham crack crust, pie recipes, sour cream pie, sour cream tart

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