This cheesecake tart recipe is the best! It’s easy to make and tastes gourmet. The homemade pistachio-oat crust happens to be gluten free. Recipe yields one 9-inch tart, enough for 8 medium slices.
Ingredient:
Pistachio-oat 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)
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