WHAT YOU NEED

  • 12 pre-made tart shells or 18 mini tart shells
  • 200g cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 cup Ontario sour cream
  • 1 tsp vanilla bean paste or vanilla extract
  • 2 pint baskets fresh raspberries
  • 1/3 cup seedless raspberry jam
  • 1 tbsp lemon juice

INSTRUCTIONS

  • Bake tart shells according to instructions on box, then set aside to cool.
  • Combine cream cheese, sugar and vanilla bean paste in medium bowl. Using an electric mixer, beat on medium until smooth. Add in sour cream.
  • Spoon into tart shells and smooth out surface with the back of your spoon. Freeze for 30 minutes.
  • Whisk jam and lemon juice in small bowl to loose consistency. Spoon over filling, covering the surface. Arrange 2 – 4 berries on top of each tart.
  • Serve immediately or return to fridge or freezer.
  • These tarts should be partially frozen and can be kept in the freezer for 1-2 weeks before serving but should be thawed in the fridge for 1-2 hours before serving, so they’re icy cold and refreshing but not solid. A perfect ending to any meal.

Dairy Inspiration

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