As the summer winds down, I thought I would sneak one more berry dessert into the mix.  Although peak raspberry season is over, you can still find acceptable berries at your grocery store.  This tart is the epitome of simple: a graham cracker crust, a sweet and creamy filling, topped with fresh berries.  I can’t imagine anyone not liking this combination.  The dessert highlights the berries by creating a subtle contrast in flavor and texture in both the crust and filling, but does not over power the delicate raspberries themselves.  The tang of the berries are complimented nicely by the tang of the sour cream filling.  Similar to a no-bake cheesecake recipe, the filling is a simple combination of cream cheese, sour cream, and sugar.   By including the sour cream, it not only adds an extra layer of flavor, but also softens the filling and keeps the dessert on the lighter side.

I made this tart for our friend John who absolutely loves raspberries.  As we find our lives getting busier and busier, my husband and I try to have dinner with John on week nights.  It seems our three schedules align much easier when we are comparing Tuesday evenings instead of Saturday evenings.  And so, when entertaining during the week, I try to keep it as simple as possible – but still impressive.  Sometimes the easiest way to create an incredible dish is to start with a few incredible ingredients and let them do all the work.  This tart is a perfect example; a simple dessert with only a few ingredients that showcases the raspberries.  Plus, did I mention it is quick and easy to prepare?

So next time you need a dessert in a hurry or are looking to impress without the fuss, try this tart.  If raspberries aren’t your thing, you can easily substitute with most fresh fruits.  Any berry would work, fresh cherries would be great, or try slicing a mango or peach to top off the tart.

Recipe: Raspberry Sour Cream Tart