Low Fat Pistachio Tart

Delight your taste buds with this Low Fat Pistachio Tart, a guilt-free indulgence that doesn't compromise on flavor. Featuring a crisp, buttery crust made lighter with low-fat Greek yogurt, this tart is filled with a velvety pistachio cream crafted from low-fat cream cheese, honey, and whipped egg whites for a light and airy texture. The addition of finely chopped pistachios gives every bite a subtle crunch and nutty richness, while a dusting of powdered sugar provides the perfect finishing touch. Ready in just an hour, this recipe is ideal for those seeking a healthier dessert option that feels indulgent. Serve it chilled or at room temperature to impress at your next gathering!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a food processor, pulse the flour, butter, Greek yogurt, and salt until the mixture resembles coarse crumbs.

Step 3

Add cold water, one tablespoon at a time, pulsing until the dough comes together.

Step 4

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.

Step 5

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.

Step 6

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.

Step 7

While the crust is baking, finely chop the pistachios in the food processor.

Step 8

In a mixing bowl, combine cream cheese, honey, vanilla extract, and almond milk. Mix in the chopped pistachios.

Step 9

In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the pistachio mixture.

Step 10

Pour the pistachio filling into the partially baked crust and smooth the top.

Step 11

Return the tart to the oven and bake for an additional 15 minutes until the filling is set and lightly golden on top.

Step 12

Allow the tart to cool completely in the pan on a wire rack.

Step 13

Sprinkle the powdered sugar over the cooled tart before serving. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(691.3g)

Amount per serving	% Daily Value*
Calories	2132.8

Total Fat 119.5g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 171.5mg	0%
Sodium 1392.5mg	0%
Total Carbohydrate 207.6g	0%
Dietary Fiber 15.4g	0%
Total Sugars 64.4g
Protein 60.3g	0%

Vitamin D 31.4IU	0%
Calcium 463.0mg	0%
Iron 11.8mg	0%
Potassium 1704.9mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 11.2%

Carbs: 38.7%