Chocolate pear tart
- Number of Servings: 12
Ingredients
2 ounces low-fat cream cheese2 ounces fat-free cream cheese1 teaspoon grated lemon zest3 ½ tablespoons fresh lemon juice2 T Lakanto (or other sugar substitute)¼ cup egg substitute3 small or 2 large Anjou/Bartlett pears½ teaspoon sugar2 T shaved/grated semisweet chocolate colate
1. Preheat over to 400ºF. Make whole wheat pie crust (see directions below), or can use store-bought graham cracker crust. Roll out dough as instructed and place in a 10-inch tart pan with a removable bottom, pressing into the fluted rim. Trim any excess, then set in the freezer while you prepare the filling.
2. In a food processor, puree the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the sugar substitute, and egg substitute until smooth. Spread evenly over the prepared tart shell. Sprinkle with half of the chocolate shavings.
3. Add 2 tablespoons of the lemon juice to a bowl of water. Peel and core the pears, placing the peeled fruit in the water to prevent browning. Thinly slice the pears. Form two concentric circles of the pear slices, overlapping slightly, on top of the cream cheese mixture. Sprinkle with the sugar and remaining ½ tablespoon lemon juice. Bake for 20 to 25 minutes, until the crust browns, the filling is set, and the pear slices are tender. Cool, and just before serving top with remainder shaved chocolate. Serve chilled or at room temperature.
Whole Wheat Pie Crust
We wanted a healthier pie crust that the ones we were used to, which are laden with saturated fats. The crust takes only a few minutes to mix together and roll out.
• ¾ cup unbleached all-purpose flour, plus more for dusting
• ½ cup whole wheat pastry flour
• 1/8 teaspoon salt
• 5 tablespoon trans-free vegetable shortening
1. In a mixing bowl, combine the white and whole wheat flours and the salt. Add the shortening and with a pastry blender cut the fat into the flour. You cam also quickly use your fingers to break up the shortening and form a coarse. Sprinkle with ice water, 1 tablespoon at a time, and mix with a fork until moist dough forms. You’ll use 5 to 6 tablespoons water.
2. Roll the dough into an 1/8-inch-thick round on a floured piece of wax paper or a pastry cloth. Roll the dough onto a rolling pin and then unroll it onto the pie pan. Cut off the excess, leaving an inch to fold under. Crimp the edge with the tines of a fork. Freeze for 10 minutes before baking.
Note: the nutrition calculations are with the graham cracker crust, not the homemade wwh crust.
IThe wwh is an extra 220 calories for the whole pie, or 27 calories per slice for 8 servings, or 18 calories more per slice for 12 servings.
Just the fruit/tart portion is 47 calories each for 12 servings or 70.5 calories each for 8 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user AMAZINGANN.
2. In a food processor, puree the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the sugar substitute, and egg substitute until smooth. Spread evenly over the prepared tart shell. Sprinkle with half of the chocolate shavings.
3. Add 2 tablespoons of the lemon juice to a bowl of water. Peel and core the pears, placing the peeled fruit in the water to prevent browning. Thinly slice the pears. Form two concentric circles of the pear slices, overlapping slightly, on top of the cream cheese mixture. Sprinkle with the sugar and remaining ½ tablespoon lemon juice. Bake for 20 to 25 minutes, until the crust browns, the filling is set, and the pear slices are tender. Cool, and just before serving top with remainder shaved chocolate. Serve chilled or at room temperature.
Whole Wheat Pie Crust
We wanted a healthier pie crust that the ones we were used to, which are laden with saturated fats. The crust takes only a few minutes to mix together and roll out.
• ¾ cup unbleached all-purpose flour, plus more for dusting
• ½ cup whole wheat pastry flour
• 1/8 teaspoon salt
• 5 tablespoon trans-free vegetable shortening
1. In a mixing bowl, combine the white and whole wheat flours and the salt. Add the shortening and with a pastry blender cut the fat into the flour. You cam also quickly use your fingers to break up the shortening and form a coarse. Sprinkle with ice water, 1 tablespoon at a time, and mix with a fork until moist dough forms. You’ll use 5 to 6 tablespoons water.
2. Roll the dough into an 1/8-inch-thick round on a floured piece of wax paper or a pastry cloth. Roll the dough onto a rolling pin and then unroll it onto the pie pan. Cut off the excess, leaving an inch to fold under. Crimp the edge with the tines of a fork. Freeze for 10 minutes before baking.
Note: the nutrition calculations are with the graham cracker crust, not the homemade wwh crust.
IThe wwh is an extra 220 calories for the whole pie, or 27 calories per slice for 8 servings, or 18 calories more per slice for 12 servings.
Just the fruit/tart portion is 47 calories each for 12 servings or 70.5 calories each for 8 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user AMAZINGANN.
Nutritional Info Amount Per Serving
- Calories: 113.7
- Total Fat: 4.2 g
- Cholesterol: 4.0 mg
- Sodium: 128.2 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.8 g
- Protein: 2.4 g
Member Reviews