Strawberry Sour Cream Tart
Ingredients
1 ¼ cups
graham cracker crumbs
¼ cup plus ⅔ cup
sugar, divided
5 tbsp.
Kowalski's Unsalted Butter, melted
16 oz. (2 containers)
Kowalski's Signature Original Whipped Cream Cheese Spread, at room temperature
1 cup
sour cream
4 tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
½ cup
strawberry jam or preserves
1 tbsp.
water
1 ½ lbs.
fresh strawberries, hulled and halved (or quartered if very large)
- for garnish, to taste: confectioners' sugar and fresh mint leaves
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, combine crumbs, ¼ cup sugar and butter; toss with a fork until well blended.
- Press crumb mixture firmly into the bottom and up the sides of an 11" tart pan with a removable bottom. Bake in preheated oven until crust is golden-brown and firm to the touch (6-8 min.).
- Remove crust from oven; set aside to cool completely.
- In a large mixing bowl, beat cream cheese and ⅔ cup sugar until smooth.
- Beat in sour cream, lemon juice and vanilla until completely combined.
- Spread filling inside cooled crust; cover and chill in the refrigerator until filling is set (at least 4 hrs.).
- In a small mixing bowl, whisk jam with water. Heat jam mixture in the microwave for 15 sec.
- Toss berries with warm jam mixture.
- Arrange berries over filling; turn the top layer of berries cut-side down for the prettiest look.
- Dust with confectioners' sugar and garnish with mint; serve immediately.
