Our quick tart that I whip out late at night when we have a sweet tooth:
*butter pastry crust with a T. of sugar mixed in
*>1/2 c. sour cream (live culture) plus a T. of sugar
and a few drops of vanilla or scrapings of vanilla bean
*half a package of frozen raspberries plus a T. of sugar
Dump berries in a saucepan, add sugar, simmer on the stovetop. Mix, roll out, prick or weight, and bake crust, while remembering to stir
the berries.
Gently combine the sour cream with sugar and vanilla. Spread on baked crust.
Spread reduced berries over sour cream. If your ingredients are still too hot, reverse the order and spread the berry mixture on the tart shell, then swoosh the sour cream on in a spiral or squiggles. Eat right away as it does NOT keep!
--Sylvia, who adds grated dark chocolate to hers...