Today’s no-bake dessert can be justified in many ways: “it’s perfect for summer because it doesn’t need heat”, “I made it because electricity is very expensive”, “it’s very respectful of the environment and doesn’t consume fossil fuels ”… However, we all know what its main hook is, the one that will make you repeat it if you ever prepare it: it doesn’t require any kind of effort. It’s for downright lazy, jetpostrism addicts like us.
It is a kind of hybrid between key lime pie and cheesecake, fresh like the first and lighter than the second, and enriched with the crunchiness of the pistachio. Its quantities are adapted to my taste, very fond of acidity and little of the cloying: if you are from the glucose club, put a little more condensed milk and problem solved. But most of all, check out the video above to see how it’s done, which also includes a guest appearance from our favorite holistic biodynamic influencer, Michaëlla In The Woods.
Ingredients
For about 6 people
- 80g Ritz crackers
- 80g pistachios + 25g for garnish
- 80g of butter
- 250g cream cheese
- 250 g of condensed milk
- 150 ml whipping cream
- 150ml lime juice
- Zest of two limes
- 1 level tablespoon of sugar
Preparation
- Crush the crackers with the pistachios, the butter and a tablespoon of sugar.
- Cover the bottom of a cake mold about 16 cm in diameter with the mixture and flatten so that it is compact and well distributed. Put the mold in the fridge.
- Beat the condensed milk and cream cheese about 5 minutes until you get a light cream.
- Add the lime juice and the zest of one lime, and continue beating for a couple of minutes or more.
- In another bowl, beat the cream until well whipped.
- Incorporate the cream into the cheese mixture gently, making encircling movements with a spatula.
- Take the base of the tart out of the fridge and carefully pour the filling on top. Put it in the fridge, cover it and let it rest overnight.
- Unmold and serve with chopped pistachios on top, more zest, and a few slices of lime to decorate.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
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