Low Fat Pineapple Tart
Indulge guilt-free in the tropical sweetness of this Low Fat Pineapple Tart, a lighter twist on a classic dessert that combines wholesome ingredients with irresistible flavor. Crafted with a whole wheat pastry crust, Greek yogurt adds a creamy richness while keeping the fat content minimal. Fresh, juicy pineapple is cooked down with honey and subtly thickened with cornstarch to create a naturally sweet and tangy filling, beautifully balanced by a hint of vanilla. Perfect for special occasions or everyday enjoyment, this easy-to-make tart comes together in under two hours and serves as a stunning centerpiece on any dessert table. Pair it with a dollop of low-fat whipped cream for an extra treat and savor a delightful combination of health-conscious indulgence and tropical flair.
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Recipe Information
Ingredients
- 160 grams whole wheat pastry flour
- 50 grams unsalted butter
- 60 grams plain Greek yogurt
- 1 teaspoon salt
- 2 tablespoons ice water
- 1 medium fresh pineapple
- 60 grams honey
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C).
To make the tart crust, combine whole wheat pastry flour and salt in a mixing bowl.
Cut the unsalted butter into small pieces and add to the flour mixture.
Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Mix in the Greek yogurt and a tablespoon of ice water, gently kneading until it forms a dough. Add more water, a teaspoon at a time, if the dough is too dry.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough chills, prepare the pineapple filling. Peel, core, and chop the fresh pineapple into small pieces.
Place the pineapple pieces in a saucepan over medium heat with honey and 2 tablespoons of water.
Cook until the pineapple begins to soften and releases its juices, about 10 minutes.
In a small bowl, dissolve the cornstarch with a little water, then mix it into the pineapple.
Continue to cook, stirring frequently, until the mixture thickens, about 5 more minutes. Stir in vanilla extract and let it cool.
Roll out the chilled dough on a lightly floured surface to fit a tart pan (about 9 inches in diameter).
Gently press the dough into the tart pan and trim the edges.
Pour the cooled pineapple filling into the crust.
Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Allow to cool slightly before serving. Optionally, serve with a dollop of low-fat whipped cream.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 85.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1150 mg | 24% | |
*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.
