Been craving a lot of sweet stuff lately and felt really sinful buying and eating all the sugar, have been looking up recipes and inspirations ftom IG and 小红书.
If you noticed, most of my creation involved PISTACHIO as I am a big fan of it. 😂 Even my firstborn as well.
Since dinner clean up was done and I was slightly free on a weekend night, decided to make this variation of pistachio cheese tart to see how it taste!
Very fast to do up the tart base but the ‘shaping’ a bit got me tired cos I am bad with all this nimble works. Afterwhich I quickly mix up the pistachio filling with my thermomix and send them to bake.
Smell so nice when it was baking. And while it bakes i mix up topping and leave it in the fridge and make some crushed pistachios to make it looks nicer!
This is the cross section of the tart. This Pistachio cheese tart is around 270kcal versus a normal one at ard 350kcal. I would say its quite a reasonable indulgence as its homebaked and without any preservatived used.
It is not overly sweet, and not cheesy. Very refreshing and nice for a dessert after meal.
Tart base:
75g Chocolate chips
30g Coconut oil
100g Rolled oats
Filling:
100g Plain yogurt
10g Sugar replacement
10g Cornstarch
1 Egg
1 Cheddar cheese
30g Pistachio butter
Topping:
1Tbsp Yogurt
2Tbsp Pistachio butter
1) Melt chocolate and coconut oil over hot water then stir in rolled oats till all is coated
2) Press each cupliners with the tart base ingredients and set aside to chill first
3) Put all ingredients for filling in thermomix and blend til smooth (approx 30sec Speed5, blend again if needed)
4) Fill each tart to slightly full and bake 180deg x 30mins
5) Chill tart overnighy and top with above topping. Sprinkle some chopped pistachio for deco
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