Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
2 tablespoons cold butter, cut up
1½ tablespoons light sour cream
1 tablespoon canola oil
4 to 5 tablespoons ice water
1½ cups frozen light whipped topping, thawed
3 ounces bittersweet chocolate, finely chopped
1 medium Bartlett pear
1 teaspoon lemon juice
1 teaspoon honey
2 tablespoons roasted and salted pistachio nuts, coarsely chopped
Preheat oven to 450°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.
Roll pastry between two sheets of waxed paper into a 16x7-inch rectangle, lightly flouring pastry as needed to roll easily. Transfer to a 14x4½-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.
173 calories;9 g fat(5 g sat); 2 g fiber; 23 g carbohydrates; 2 g protein; 39 mcg folate; 7 mg cholesterol; 8 g sugars; 2 g added sugars; 88 IU vitamin A; 1 mg vitamin C; 13 mg calcium; 1 mg iron; 86 mg sodium; 99 mg potassium