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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 288.8
  • Total Fat: 19.0 g
  • Cholesterol: 49.3 mg
  • Sodium: 24.9 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.2 g

View full nutritional breakdown of Milk Chocolate Pistachio Tart (low fat martha stewart) calories by ingredient
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Milk Chocolate Pistachio Tart (low fat martha stewart)

Submitted by: TINABALIE
Milk Chocolate Pistachio Tart (low fat martha stewart)

Introduction

Martha Stewart recipe
*It originally called for sugar, heavy cream, and whole milk. I substituted with Splenda/Sugar blend, half and half, and 2% milk respectfully*
By doing this, it shaved 112 calories off the recipe! As well as 12 grams of fat.
Martha Stewart recipe
*It originally called for sugar, heavy cream, and whole milk. I substituted with Splenda/Sugar blend, half and half, and 2% milk respectfully*
By doing this, it shaved 112 calories off the recipe! As well as 12 grams of fat.

Number of Servings: 11

Ingredients

    *Flour, white, .75 cup (remove)
    Cocoa, dry powder, unsweetened, .25 cup (remove)
    Pistachio Nuts, .33 cup (remove)
    Pistachio Nuts, .5 cup (remove)
    Butter, unsalted, 1 stick (remove)
    *Splenda Sugar Blend for Baking, 6 tsp (remove)
    Vanilla Extract, 1 tsp (remove)
    *Splenda Sugar Blend for Baking, 12 tsp (remove)
    *Safflower Oil, oleic, 1 1tsp (remove)
    Milk Chocolate Candy, 141.7 grams (remove)
    Half and Half Cream, .5 cup (remove)
    Milk, 2%, .25 cup (remove)
    Egg, fresh, 1 large (remove)

Directions

1.Coat a 9inch fluted round tart pan with a removable bottom with cooking spray.
make the crust: whisk together flour, cocoa powder, chopped pistachios, and 1/4 tsp salt.
beat butter on medium speed until fluffy, about 3 minutes. Add sugar and beat until pale, about 2 minutes. reduce speed low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. refrigerate for 15 minutes.
2. Roll out dough to 1/4 inch thick. Press dough into pan and up sides ***I personally had a hard time doing this, I just pretty pieces of the dough into the pain, and then on the edges separately, it falls apart easily so rolling it out onto the pan is kind of hard*** refrigerate until firm, at least one hour.
Preheat oven to 325.
3. Bake until firm, about 30 minutes. Let cool completely. Lower oven to 300
4. Pulse .5 cups pistachios, sugar and 1/4 tsp salt in food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of the cooled tart shell, pressing firmly.
5. Filling: Place chocolate chips in a heatproof bowl. Heat cream and milk in saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Pour over tart and pistachio layer.
Bake in the oven for 30-35 minutes or until chocolate is "set"aka not jiggly.

Number of Servings: 11

Recipe submitted by SparkPeople user TINABALIE.






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