This Rhubarb Cream Tart layers a buttery graham cracker crust with a lemon-vanilla no-bake cheesecake and a roasted rhubarb compote. Topped with whipped cream and graham crumbs, it’s a show-stopping spring dessert that’s as easy as it is delicious – and now a new favorite.
Once the graham cracker crust is in decent shape, you fill it with a mix of key lime juice, zest, egg yolks, and sweetened condensed milk before freezing. Out of the freezer you top with whipped cream and serve. How easy is that.
Rating: 4/5 How Easy Is That: IntermediateStore-Bought Is Fine: graham cracker Pricey Ingredients: —Hard-to-find: — Recipe on NYTCooking.com If you don’t have a NYTCooking subscription, a version of the pie recipe can be found here.
Book: Barefoot Contessa Family Style, page 151 Episode: Thanksgiving Rating: 5/5 How Easy Is That: Easy Store-Bought Is Fine: Unflavored gelatin, pumpkin puree Pricey Ingredients: — Hard-to-find: — Recipe on FoodNetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)