On Friday, W&M hosted a Martini Night. If a martini flag should happen to appear in their front yard on Thursday, then you know Friday night will be a good one. This was one such night.
For Martini Night, most folks either bring 1) a drink to share, or 2) food. This night, we had a great offering:
- Asian chicken lettuce wraps
- Artichoke dip
- Marinated Shrimp
- Muhammara dip with pita
- Brie & apples
Knowing that I had some fruits from the CSA Challenge to use, my contribution was a Citrus Cheesecake Tart topped with fresh fruit. (Bonus: I used my orange, peach and blueberries!). This thing was AMAZING. Crunchy and salty crust, creamy citrusy filling, and perfectly ripe fruit. Try it for yourself. You won’t be disappointed!
Citrus Cheesecake Tart with Fresh Fruit
Graham Cracker Crust
- 1 package graham crackers (about 9 crackers)
- 1/2 tsp kosher salt
- 3 Tbsp brown sugar
- 1/4 c melted butter
Preheat oven to 350 degrees. In a food processor, pulse graham crackers, sugar and salt until all large pieces are gone. With the food processor on, drizzle in the melted butter. Press into a tart or pie pan. Bake for 10-12 minutes until golden brown. Put in the fridge to cool.
Citrus Cheesecake Filling
- 1 orange, zested and juiced
- 1 Tbsp vanilla
- 1/4 tsp salt
- 6 Tbsp powdered sugar
- 5 oz container of Greek yogurt
- 8 oz cream cheese
- Fruit (such as peaches, nectarines, plums, strawberries, bananas, etc.)
In a food processor, add the orange zest and juice, vanilla, salt, sugar, yogurt, and cream cheese and pulse to combine until smooth. Pour the filling into the cool graham cracker crust and place in the freezer for about 45 minutes to one hour to set.
Once the filling has set a bit, top with fruit and serve immediately.