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Friday, February 3, 2023

Key Lime Pistachio Tart: a no-oven recipe


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 environmentally friendly and doesn’t use any”. fossil fuel fuels “… However, we all know what its main catch is that will make you want to repeat it if you ever prepare it: it requires no effort at all. It’s for downright lazy jetpostrism addicts like us.

It’s sort of a hybrid between lime pie and cheesecake, fresh like the first and lighter than the second and infused with the crunchiness of pistachios. The amounts are adapted to my taste, very acidic and not very sweet: if you are from the glucose club, add a little more condensed milk and the problem is solved. But most importantly, watch the video above to see how it’s done, which also features a guest appearance from our favorite holistic biodynamic influencer, Michaëlla In The Woods.


For about 6 people

  • 80 g Ritz crackers
  • 80 g pistachios + 25 g for garnish
  • 80 grams of butter
  • 250 grams of cream cheese
  • 250 grams of condensed milk
  • 150 ml whipped cream
  • 150 ml lime juice
  • Zest of two limes
  • 1 level tablespoon of sugar


  1. Crumble the crackers with the pistachios, butter and a tablespoon of sugar.
  2. Cover the bottom of a 16cm cake tin with the mixture and press flat so it is compact and evenly distributed. Put the mold in the fridge.
  3. Beat the condensed milk and cream cheese until a light cream forms, about 5 minutes.
  4. Add the lime juice and zest of one lime and continue beating for a few minutes or more.
  5. In another bowl, whip the cream until well whipped.
  6. Gently work the cream into the cheese mixture, making enveloping movements with a spatula.
  7. Take the cake base out of the fridge and carefully pour the filling over it. Place in the fridge, cover and let rest overnight.
  8. Remove from the mold and serve with chopped pistachios, more zest and a few lime wedges for garnish.

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 defensiveracomidista@gmail.com.


Source elpais.com

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