Low Fat Banana Tart
Delightfully light and packed with natural sweetness, this Low Fat Banana Tart is the perfect guilt-free indulgence for any dessert lover. Featuring a wholesome whole wheat crust and a creamy, honey-infused filling made with ripe bananas and low-fat milk, this tart balances a rich flavor profile with a lighter nutritional touch. The banana slices are glazed with apricot jam for a luscious finish, while a hint of cinnamon adds warmth to every bite. Quick to prepare and beautifully presented, this tart is ideal for gatherings and makes for a refreshing treat without excess calories. Embrace the goodness of natural ingredients in this easy-to-make, crowd-pleasing dessert!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 2 tablespoons cold unsalted butter
- 3 tablespoons plain Greek yogurt
- 2 tablespoons cold water
- 3 ripe bananas
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup low-fat milk
- 0.5 teaspoon cinnamon
- 2 tablespoons apricot jam
- 1 tablespoon warm water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the whole wheat flour with the cold unsalted butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Add plain Greek yogurt and cold water to the flour mixture. Stir until the dough begins to come together.
Turn the dough onto a lightly floured surface and roll it out to fit a 9-inch tart pan. Place the crust in the pan and press it down evenly along the bottom and up the sides.
Prick the bottom of the crust with a fork to prevent bubbling. Place a sheet of parchment paper over the crust and fill with pie weights or dry beans. Bake in the preheated oven for 10 minutes.
While the crust is baking, slice the bananas into thin rounds.
In a small bowl, mix honey, lemon juice, and vanilla extract, then toss the banana slices gently in the mixture. Set aside.
In a saucepan, whisk cornstarch and low-fat milk together. Cook over medium heat until the mixture thickens, stirring constantly, about 3-5 minutes.
Remove the crust from the oven and let cool slightly. Remove parchment paper and weights.
Pour the thickened milk mixture over the crust, spreading it evenly.
Carefully arrange the banana slices atop the milk filling.
In a small bowl, mix apricot jam with warm water. Brush the mixture over the bananas to create a shiny glaze.
Sprinkle a touch of cinnamon over the top for added flavor.
Bake the tart in the preheated oven for another 10-15 minutes, or until the bananas are slightly caramelized.
Let the tart cool completely on a wire rack before slicing and serving. Enjoy your light and delicious low-fat banana tart!
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 250.6 g | 91% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 117.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 434 mg | 33% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1863 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
