This rich chocolate tart dessert recipe is low in sugar, making it a perfect healthy finish to a heavy holiday meal.

Summer Miller
Source: Diabetic Living Magazine, Winter 2019

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Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Servings:
12
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Preheat oven to 350 degrees F. Place water in freezer to cool while you make the dough.

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  • Whisk all-purpose flour, whole-wheat flour, cinnamon, and salt in a medium bowl. Drizzle with oil and toss together with a fork until evenly damp and crumbly. Drizzle with the cold water; toss with the fork. Use your hands to bring the dough together into a ball, but don't knead or overwork it.

  • Place the dough between 2 large pieces of plastic wrap. Use a rolling pin to roll the dough into an 11-inch circle. Remove the top piece of plastic wrap and carefully invert the dough into a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides. Trim and patch where necessary. Prick the bottom of the crust all over with a fork.

  • Place the pan in the center of the oven. Bake until the dough pulls away slightly from the edges, about 20 minutes. Transfer to a wire rack and let cool completely.

  • Meanwhile, to prepare filling: Place chocolate chips in a heatproof medium bowl. Combine milk and cornstarch in a medium saucepan. Bring to a boil over medium-high heat; cook, whisking constantly, until the mixture looks thick like honey and frothy, about 5 minutes. Pour it over the chocolate chips. Add peppermint extract and salt; let stand for 1 minute without stirring. After 1 minute, stir gently with a spatula until all the chocolate is melted and the mixture is thick like pudding. Press a piece of plastic wrap directly on the surface. Set aside at room temperature for 20 minutes.

  • Pour the filling into the cooled crust. Gently swirl the surface of the chocolate with the back of a spoon, from one side to the other. Refrigerate, uncovered, for 4 hours.

  • If desired, crush peppermint candy and sprinkle over the tart. Use a hot knife to cut the tart into 12 pieces. Garnish each piece with 1 tablespoon whipped cream, if desired.

Tips

Equipment: 9-inch round tart pan with removable bottom

Nutrition Facts

194 calories; protein 3.4g 7% DV; carbohydrates 20.9g 7% DV; exchange other carbs 1.5; dietary fiber 2.1g 8% DV; sugars 8.6g; fat 12.3g 19% DV; saturated fat 4.8g 24% DV; cholesterol 0.4mg; vitamin a iu 42.1IU 1% DV; vitamin cmg; folate 20mcg 5% DV; calcium 27.1mg 3% DV; iron 2.4mg 14% DV; magnesium 3.8mg 1% DV; potassium 46.9mg 1% DV; sodium 105.8mg 4% DV.