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Photo by Dev Amadeo
Imagine you're strolling down the street...it’s sunny, warm winds are effortlessly flowing through your hair and then you step in some sticky goo. You look down and see your shoe is totally ruined by melted tar on the street!
That is how hot summers are in New York City, the streets are literally MELTING and it all begins Memorial Day weekend. I love to entertain, but this weekend kills me. Cooking in the first heatwave of the year finds you ill-prepared and flustered, so you need all the help you can get. You all know where I’m going with this, we’re making an apartment temp-friendly, no stove—or flames—needed, no ‘bake’ dessert! Now this recipe does call for you to bake the tart shell in a 350 degree oven, BUT it is OPTIONAL and only for 8 minutes! You can handle that. The filling is raw and this tart can be made 1-3 days ahead. If you decide to make the filling recipe and use a store bought tart shell, I won’t shame you and your guests will probably not notice. But I do urge you to make Dev Amadeo’s cheesecake tart in FULL because the tart shell is literally my favorite part. The base is comprised of four banging ingredients - shortbread cookies, pistachios, butter and sugar. Food Editor Sara Tane and I literally ate the crust for breakfast and it’s truly the best way to start the day.
Now, I will note that I would have loved MORE pistachios and I suggest to double to ½ cup and use 9 ounces of shortbread cookies instead if you’re nutty like me (though some of our editors are more team shortbread!)
I've had a lovely time talking to y’all but it’s time for me to go so you can head to the grocery store and get the ingredients below! I shall leave you with this, I dare you to make this cheesecake tart this Memorial Day weekend and not make it again for every dinner party this Summer!
-- Sahara Bohoskey, Community Manager
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