Avocado Cheesecake With Pistachio Crust
4 tablespoons unsalted butter, softened
2/3 cup shelled pistachios
1 cup (4 ounces) graham cracker crumbs
1/4 cup sugar
1 tablespoon grated lime zest
2 medium hass avocados
1 package (8 ounces) cream cheese, at room temperature
1 can (14 ounces) sweetened condensed milk
juice of one lime
pinch of salt
Yield: Two mini tarts
1. Preheat oven to 350 degres F. In a food processor, blend pistachios, graham crackers, sugar and butter. Pulse until all are well combined.
2. Press crumb mixture into two 5-inch buttered tart tins until well packed. Place in the oven, and bake for 8-12 minutes until crust is golden.
3. While the crust is baking, mix avocados, cream cheese, condensed milk, salt and lime in a mixer with paddle attachment. Blend on low until creamy.
4. Scoop mixture onto baked crusts. Wrap with plastic wrap, and place in the refrigerator for at least 4 hours. Sprinkle with crushed pistachios, and enjoy cold.