Drizzled with honey and sprinkled with pistachios, this diabetic-friendly, chocolate-pear tart is sure to please. Source: Diabetic Living Magazine

Diabetic Living Magazine
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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; 9.2 g total fat; 4.9 g saturated fat; 7 mg cholesterol; 86 mg sodium. 99 mg potassium; 22.7 g carbohydrates; 1.7 g fiber; 8 g sugar; 2.3 g protein; 88 IU vitamin a iu; 1 mg vitamin c; 39 mcg folate; 13 mg calcium; 1 mg iron; 20 mg magnesium; 2 g added sugar;