Drizzled with honey and sprinkled with pistachios, this diabetic-friendly, chocolate-pear tart is sure to please.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
3 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. In a medium bowl stir together flour, sugar and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Add sour cream and oil; toss with a fork to combine. Gradually sprinkle with enough of the ice water to moisten, tossing gently. Gather pastry into a ball, kneading gently just until it holds together (pastry may appear crumbly). Form into a rectangle. Wrap in plastic wrap and chill 1 hour.

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  • Roll pastry between two sheets of waxed paper into a 16x7-inch rectangle, lightly flouring pastry as needed to roll easily. Transfer to a 14x4 1/2-inch tart pan with a removable bottom. Press pastry into fluted side and trim edge. Prick bottom of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake 6 to 8 minutes more or until dry and golden. Cool on a wire rack.

  • In a small bowl combine whipped topping and chocolate. Microwave 30 to 45 seconds or until melted and smooth, stirring once or twice. Spread in tart shell; let stand 15 minutes.

  • Slice pear and toss with lemon juice. Arrange pear slices on chocolate mixture. Drizzle with honey and sprinkle with pistachios. Chill 1 hour or until chocolate mixture is set.

Nutrition Facts

173 calories; protein 2.3g 5% DV; carbohydrates 22.7g 7% DV; dietary fiber 1.7g 7% DV; sugars 8.1g; fat 9.2g 14% DV; saturated fat 4.9g 25% DV; cholesterol 7mg 2% DV; vitamin a iu 88IU 2% DV; vitamin c 1mg 2% DV; folate 38.8mcg 10% DV; calcium 12.6mg 1% DV; iron 1.3mg 7% DV; magnesium 19.8mg 7% DV; potassium 99.2mg 3% DV; sodium 85.5mg 3% DV; added sugar 1.8g.