Best 2 Sour Cream Tarts Recipes

Indulge in the delightful Sour Cream Tarts, a symphony of flavors and textures that will tantalize your taste buds. These delectable treats feature a crisp and flaky crust, a velvety smooth sour cream filling, and a variety of toppings that add a burst of sweetness and crunch. With three tempting variations – Classic Sour Cream Tart, Sour Cream Tart with Berries, and Sour Cream Tart with Chocolate Ganache – these tarts cater to every palate, making them perfect for any occasion. Whether you prefer the simplicity of the classic tart, the vibrant flavors of the berry tart, or the rich decadence of the chocolate ganache tart, you're in for a truly unforgettable experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM TARTS

Sour Cream Tarts image

"This last-minute dessert is delicious, especially with cherry pie filling on top," remarks Crystal Fogelsanger of Newville, Pennsylvania. For even quicker assembly, use a prepared 9-inch graham cracker crust.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
2 cups sour cream
2 packages (6 ounces each) individual graham cracker tart shells
1 can (21 ounces) fruit pie filling

Steps:

In a bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in sour cream. Spoon about 1/3 cup into each tart shell; top with pie filling. Serve immediately.

Nutrition Facts : Calories 271 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 302mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM CHICKEN TARTS

Sour Cream Chicken Tarts image

This is a simple recipe that looks like you spent a lot of time on it. This recipe makes TWO tarts (9-inch pie plates). I've made this once for friends, and it was creamy & delicious, full of flavor. It's sort of quiche-like, but I found it more full-bodied and not as "eggy." Served with a spinach salad & artichoke dip with pita toasts. Yum. I also think this would be good with mushrooms added, or artichokes.

Provided by newspapergal

Categories Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups chopped cooked chicken (I used roast deli chicken)
4 slices bacon, chopped into short lengths
1 small white onion, finely chopped
1 (4 ounce) can chopped mild green chilies
1/2 teaspoon kosher salt
2 9-inch pie shells (I used frozen pie shells in foil pans)
1 cup shredded swiss cheese
1/2 cup shredded sharp cheddar cheese
2/3 cup sour cream, divided use
4 eggs, divided use
2/3 cup milk, divided use

Steps:

Preheat oven to 400 degrees.
(If using pie shells in foil pans, place baking sheet in preheating oven.).
In medium saucepan, fry bacon until almost crisp.
Add onion and saute, stirring, about 1 minute.
Stir in chopped chicken, green chilies and salt.
Cook 2 minutes, stirring well.
Take off heat, drain any excess drippings& set aside.
Divide bacon/chicken mixture and spread evenly between pie shells.
Mix cheese together, and spread over bacon/chicken mixture.
In small mixing bowl, whisk 1/3 cup sour cream with 2 of the eggs, one at a time.
Add 1/3 cup milk; whisk.
Pour mixture over one pie pan.
Repeat sour cream-egg-milk mixture for 2nd pie pan.
(If using foil pie pans, place tarts on heated metal baking sheet.) Place in oven and bake 20 minutes.
After 20 minutes, reduce heat to 350 degrees, and bake an additional 25 minutes.
Remove from oven and let stand 5 minutes before slicing.
Each tart yields 6 small slices.

Tips:

Use high-quality ingredients. Fresh sour cream, real butter, and pure vanilla extract are essential for the best flavor.
Don't overmix the batter. Overmixing will make the tarts tough.
Chill the dough before rolling it out. This will make it easier to work with and less likely to tear.
Bake the tarts until the edges are golden brown and the centers are set. Overbaking will dry out the tarts.
Let the tarts cool completely before filling them. This will help prevent the filling from leaking out.
When making the filling, use a whisk to mix the ingredients together until smooth. A blender or food processor will overmix the filling and make it too smooth.
If you are using fresh berries in the filling, be sure to hull them first. Also, toss the berries in a little bit of flour before adding them to the filling. This will help prevent them from sinking to the bottom of the tart.
Serve the tarts chilled or at room temperature with whipped cream or ice cream.

Conclusion:

Sour cream tarts are a delicious and easy-to-make dessert that can be enjoyed by people of all ages. With a creamy filling and flaky crust, these tarts are sure to be a hit at your next gathering.

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