Raspberry Pistachio Cheesecake Tart

Raspberry Pistachio Cheesecake Tart

This tart is an overload of berries and pistachios.

Serves 4 - makes a rectangle 14x4 inch tart

For the crust:

  • 1 cup unsalted pistachios, roasted
  • 1/4 cup brown sugar
  • 1/2 cup salted butter, melted

For the filling:

  • 1-8 oz pack cream cheese, at room temperature
  • 2 tsp AP flour
  • 1/4 cup yogurt
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp lime juice
  • 1 cup raspberry jelly
For the topping:
  • 2 cups fresh raspberries
  • 1 cup pistachios, roasted and crushed


Crust prep:

  1. Prepare the crust. Place the roasted pistachios in a food processor and pulse to a crumbly texture. 
  2. Add in brown sugar and melted butter. Pulse for just a few seconds so it comes together. 
  3. Pour mixture into a tart pan and press down firm. a 6 inch round or 13inch long rectangle tart pan works well. (I used a rectangle tart pan of13x4inch dimension)
  4. Place it in the freezer for 10 minutes, then in a preheated oven at 350 F for 5-7 minutes. 
  5. Remove and let cool completely. 

Filling prep:

  1. Rinse the food processor in warm soapy water, wash and dry thoroughly. 
  2. Beat cream cheese and sugar for about 2 minutes until smooth and creamy. 
  3. Add eggs one at a time, pulse until combined. 
  4. Add flour, yogurt and lime juice; run the processor for about 30 seconds.
  5. Pour the mixture on the cooled crust. Add dollops of raspberry jelly. Swirl it around.
  6. Place the tart pan into an aluminum foil envelope. Place this casing into another large pan.
  7. Pour hot water in the large pan just enough to cover the the tart pan halfway. 
  8. Place in the middle rack of a preheated oven at 350 F for 30-35 minutes. The edges should be light brown, and the center jiggly like jello. 
  9. Remove and let cool in the fridge for 4 hours or overnight.
  10. Top the tart with raspberries and crushed pistachios. Enjoy!
Raspberry Pistachio Cheesecake Tart

Raspberry Pistachio Cheesecake Tart