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Lemony Cheesecake Tart with Pistachio Crust Recipe

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4.3 from 3 reviews

This Lemony Cheesecake Tart with Pistachio Crust is a delightful dessert combining a nutty, crunchy pistachio crust with a smooth, tangy lemon cheesecake filling. With a perfect balance of sweet and citrus flavors, it’s an elegant yet approachable tart that’s perfect for entertaining or a special treat.

Ingredients

Crust

  • ¾ cup (75 grams) old-fashioned oats (certified gluten-free if necessary)
  • ¾ cup (100 grams) raw pistachios or hazelnuts
  • Scant ¼ teaspoon fine salt
  • 6 tablespoons (85 grams) unsalted butter, cut into 1-inch pieces and softened to room temperature
  • 3 tablespoons (38 grams) sugar

Filling

  • 8 ounces (226 grams) cream cheese, softened to room temperature
  • ¼ cup (50 grams) sugar
  • 1 tablespoon lemon zest (from about 1 medium lemon)
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon fine salt
  • 1 large egg

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (177°C). Grease a 9-inch tart pan with a removable base thoroughly using butter. Line the base with a parchment paper circle that fits the bottom.
  2. Grind oats and nuts: Place the oats in a food processor and process until they resemble fine sand. Add the pistachios and salt, then pulse until the mixture resembles coarse sand. Transfer to a bowl temporarily.
  3. Make the crust dough: Add butter and sugar to the food processor and process until smooth and sugar dissolves, about 30 seconds. Return the oat and nut mixture to the processor and pulse until combined, about 30 seconds to 1 minute.
  4. Form the crust in the pan: Scoop the dough into the prepared tart pan. Press evenly with your hand to smooth the bottom and push dough up the sides, aiming for even thickness. Prick the base repeatedly with a fork. Refrigerate 10 minutes if dough is too soft.
  5. Bake the crust: Bake the unfilled tart crust for 10 to 14 minutes until the center feels firm. Cool on a rack for about 30 minutes.
  6. Make the filling: In a large bowl, combine cream cheese, sugar, lemon zest, lemon juice, vanilla extract, and salt. Using an electric mixer, whip until smooth and fluffy, about 3 to 4 minutes. Add the egg and mix until fully incorporated, scraping down sides. Tap the bowl to remove air bubbles and gently stir a few times.
  7. Fill and bake the tart: Pour the filling into the cooled crust and smooth the top. Bake for 15 to 20 minutes until set around the edges and slightly wiggly in the center.
  8. Cool and serve: Cool the tart to room temperature on a rack, then refrigerate until fully chilled. Remove the tart pan’s outer ring before slicing with a warm, dampened knife. Serve cold or at room temperature. Store covered in the fridge for up to 4 days.

Notes

  • Use certified gluten-free oats if you need a gluten-free crust.
  • Make sure the cream cheese and butter are at room temperature for a smooth filling and crust.
  • Chilling the crust dough helps in shaping if it feels too soft before baking.
  • Use a warm knife wiped clean between slices for neat tart portions.
  • The tart tastes best chilled but can be served at room temperature.
  • Store leftovers covered in the refrigerator for up to four days.

Find it online: https://cozyplatter.com/lemony-cheesecake-tart-with-pistachio-crust-recipe/