Tangy Cherry Nut Tart (Print Version)
# Ingredients:
→ For the Base
01 -
Crushed graham crackers (1½ cups)
02 -
White sugar (¼ cup)
03 -
Melted unsalted butter (6 tablespoons)
→ For the Filling
04 -
Condensed milk, sweetened (14 oz can)
05 -
Squeezed lemon juice (¼ cup)
06 -
Squeezed lime juice (¼ cup)
07 -
Grated lemon peel (1 tablespoon)
08 -
Grated lime peel (1 tablespoon)
09 -
Fluffy whipped cream (1 cup)
→ For the Topping
10 -
Pitted and cut cherries, fresh or jarred (1 cup)
11 -
Broken pistachios (½ cup)
12 -
Fresh mint leaves for decoration (if you want)
# Instructions:
01 -
Combine crushed graham crackers, white sugar, and melted butter. Push mixture into your pan or cups. Pop in fridge for 30 minutes.
02 -
Stir condensed milk with the fruit juices and peels. Gently mix in whipped cream. Pour this on top of your cold base.
03 -
Place cherry halves on the filling and scatter pistachios all over.
04 -
Let it sit in the fridge for at least 2 hours to firm up. Add mint leaves before serving if you'd like. Keep it cold when eating.
# Notes:
01 -
Works with both store-bought or homegrown cherries
02 -
Needs cooling time of 2+ hours to firm up right
03 -
Works in one big pan or small individual cups