Low Fat Pistachio Tart
Indulge guilt-free with this Low Fat Pistachio Tart, a sophisticated yet healthy dessert that’s perfect for any occasion. This lightened-up recipe features a homemade crust made with a blend of all-purpose flour, low-fat Greek yogurt, and unsalted butter, offering a flaky, golden base without unnecessary calories. The creamy pistachio filling combines the richness of low-fat cream cheese, naturally sweet honey, and aromatic vanilla extract, creating a luxurious yet wholesome treat. With finely chopped pistachios and a delicate egg white fold, the filling achieves a smooth and satisfying texture, perfectly complemented by a dusting of powdered sugar. Ready in just about an hour, this tart serves up pure indulgence without compromise—ideal for health-conscious dessert lovers. Serve it chilled or at room temperature for a refreshing, nutty delight! Perfect as a centerpiece for gatherings or an elegant finish to dinner, this low-fat recipe proves that flavor and nutrition can go hand in hand.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 50 grams unsalted butter
- 60 grams low-fat Greek yogurt
- 2 tablespoons cold water
- 0.25 teaspoon salt
- 100 grams shelled unsalted pistachios
- 150 grams low-fat cream cheese
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- 2 large egg whites
- 1 tablespoon powdered sugar
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, pulse the flour, butter, Greek yogurt, and salt until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, pulsing until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess.
Cover the dough with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10 minutes, remove weights and paper, then bake for an additional 5 minutes until lightly golden.
While the crust is baking, finely chop the pistachios in the food processor.
In a mixing bowl, combine cream cheese, honey, vanilla extract, and almond milk. Mix in the chopped pistachios.
In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the pistachio mixture.
Pour the pistachio filling into the partially baked crust and smooth the top.
Return the tart to the oven and bake for an additional 15 minutes until the filling is set and lightly golden on top.
Allow the tart to cool completely in the pan on a wire rack.
Sprinkle the powdered sugar over the cooled tart before serving. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 64.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 463 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1705 mg | 36% | |
*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.
