Crushed Raspberry Tart

Okay. So, I can be a tad stubborn in my dessert likes and dislikes. The BF can attest.

[Ed. note: Want to answer this honestly, but I've been falling asleep before her and value my own life.] 

My existence has revolved around the dictum: if it is not chocolate, it is not dessert. Would think to myself, "What's the point?" It was never a problem to pass up fruit pies, tarts, parfaits, jams, jellies, or other such confections. 

Then several years ago this tart changed my mind. Discovered it from Donna Hay's Seasons and it became a real show stopper for clients. Tart, tangy, colorful, not too sweet, and light. It's also one of the easiest desserts I have ever made.

It's not chocolate, but it works as a terrific distinctive summer dessert to end the meal with.

Adapted from: Donna Hay, Seasons
Number of servings: 4-6

Ingredients
Tart and Topping

• (1)  13 ¼ ounce packet of puff pastry, thawed
• egg white for brushing
• 1 tablespoon superfine sugar
• 2 cups fresh raspberries
• 1 tablespoon confectioner’s sugar, sifted

​Sour Cream Filling

• 1 cup sour cream (very thick sour cream works best)
• ¼ cup heavy whipping cream
• ⅓ cup brown sugar

Directions
Tart and Topping

1. Preheat the oven to 400 ºF.
2. Roll out the puff pastry on a lightly floured surface to ⅛-inch thickness and trim to an 8-inch square. From the remaining dough cut eight strips measuring ½ inch x 8 inch.
3. Place the dough square on a baking tray lined with non-stick baking paper, brush square with egg white and place half the strips around the edge to form a border, pressing gently to seal. Brush the borders with egg white and place the remaining strips on top. 
4. Prick the base with a fork. Cover dough with plastic wrap and chill for 30 minutes. Remove the plastic wrap, then sprinkle sugar over the dough and bake for 20 minutes or until crisp and golden. Allow to cool. 
5. While pastry is cooking, make the sour cream filling.

Sour Cream Filling and Topping

1. Place sour cream, heavy whipping cream and brown sugar in a bowl and whisk until combined and smooth. Place in fridge. 
2. Place half the raspberries in a bowl with the confectioner's sugar and crush lightly. Fold in the remaining raspberries and set aside. 
3. Once the pastry has cooled, spread the sour cream filling over the base of the pastry, spoon over the raspberries and serve.