This tart recipe was pulled from the pages of Desserts for a father's day treat. The execution was very simple, my father-in-law's favourite graham cracker shell with a nice vodka and vanilla cheesecake base. The results were very rich and decadent, the gelatin setting to a thick, creamy, not too sweet base. Almost too much so, I found myself struggling to finish it. The berries were delicious, the vodka a grownup note in an otherwise simple tart. There is enough vodka in the tart I thought it would be harsh, but on the contrary, unless you were looking for it, the notes blended into a beautiful harmonious plate. Crunchy, buttery, luscious with a pop of fresh berry flavour.
Baking notes:
-I made a half batch of the recipe but had too much graham cracker base and cheesecake mixture leftover. Enough for a fifth tart.
-I added an extra Tbsp of melted butter to the graham cracker crust to achieve a proper consistency.
-Be sure to let the berries and vodka sit for no more than 15 minutes, the results might be too strong otherwise.
You can find the
Vanilla Cheesecake Tartlets with Vanilla-Vodka Berries recipe on the epicurious website.
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