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

Source: Diabetic Living Magazine


Recipe Summary

3 hrs
30 mins


Ingredient Checklist


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.

  • 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

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

1 1/2 fat, 1 other carbohydrate, 1/2 starch