Sugar-Free Pistachio Pastry
Looking for a guilt-free dessert that doesn’t compromise on flavor? This Sugar-Free Pistachio Pastry combines wholesome whole wheat flour with the rich, nutty taste of pistachios and the natural sweetness of date syrup for a delightful treat. Featuring a buttery homemade crust and a creamy pistachio filling infused with a hint of vanilla and lemon zest, this recipe is perfect for those avoiding refined sugar. With just 40 minutes of prep time and simple baking techniques, you’ll have an elegant, chilled pastry that’s sure to impress your guests. It's a healthier spin on classic indulgence, ideal for a sophisticated brunch or dessert spread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole Wheat Flour
- 1 cup Unsalted Butter
- 6 tablespoons Cold Water
- 1 cup Pistachios
- 2 tablespoons Date Syrup
- 1 cup Cream Cheese
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
Instructions
Start by preparing the pastry crust. In a mixing bowl, combine whole wheat flour and unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Slowly add cold water, one tablespoon at a time, until the dough begins to come together. Form the dough into a ball and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a circle about 1/8-inch thick. Carefully transfer the rolled dough into a tart pan, gently pressing it into the edges.
Trim excess dough from the edges and prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes.
Remove the crust from the oven and remove the parchment paper and weights. Bake the crust for an additional 5-10 minutes until lightly golden. Let it cool completely.
While the crust is cooling, prepare the filling. In a food processor, blend the pistachios until finely ground. Add in date syrup, cream cheese, vanilla extract, and lemon zest. Pulse until the mixture is smooth.
Spread the pistachio mixture evenly over the cooled crust.
Chill the assembled pastry in the refrigerator for at least an hour before serving to allow the filling to set properly.
Serve chilled and enjoy your sugar-free pistachio pastry!
Nutrition Facts
Calories |
3331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 48.7 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2865 mg | 61% | |
*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.
