Chocolate Pecan Tart
Holiday season is around the corner, and rich desserts are everywhere. Although indulging once in a while isn’t a problem, you can have too much of a sweet thing! A recent study found that holiday weight gain is universal, and most people are at their lightest in October. This lighter dessert will fill your need for something decadent and provide some important nutrients too.
This pecan crust is easy to make and more flavourful than traditional pie crusts, and the ingredients provide important nutrients: pecans lend a buttery taster with healthy unsaturated fats, and the oats provide a nice texture while providing cholesterol-lowering fiber. In contrast, traditional pie crusts contain unhealthy fats, refined flour, and offer few important nutrients. . . not to mention that they can be tricky to prepare! The filling in this pie is protein-rich Greek yogurt, that you can sweeten a little or a lot depending on your preferences.
- 1 1/3 cup oats
- 1 cup pecans halves
- 2 tbsp. sugar
- 1/8 tsp. salt
- 1 egg
- 1 carton (500 g/about 2 cups) Greek Yogurt (I used nonfat vanilla)
- 3 tbsp. cold water
- 1 package unflavored gelatin (2.5 tsp.)
- Chocolate-Pecan Topping
- About 1/2 cup pecan halves (for garnish)
- 1/2 cup semi-sweet chocolate chips or chopped dark chocolate
- 2 tbsp. milk
- Preheat oven to 350 deg F. Place the oats, pecans, sugar, and salt, in food processor and process. Add the egg and process until well mixed.
- Press mixture into a 9- or 10-inch tart dish lightly greased with butter (I recommend lining bottom with circle of parchment paper – sometimes the crust sticks without it). Use your fingers to spread the dough and press it evenly all over the inside of the tart pan (it helps if you wet your fingers with water). Poke the crust in a few places with a fork.
- Bake for 10-15 minutes (until lightly browned) and cool on a wire rack.
Yogurt Filling and Chocolate-Pecan Topping
- Put cold water in a 2-cup microwavable measuring cup or medium-sized glass bowl. Sprinkle with gelatin; stir and let stand for 2 minutes (gelatin will expand and solidify).
- Microwave on High for 30 seconds (gelatin will become liquid).
- Add gelatin mixture to yogurt, stir or whisk well, pour into cooled baked crust.
- Combine chocolate and milk in microwave safe bowl or cup. Microwave until chocolate is barely melted – about 15-25 seconds. Remove from microwave and stir vigorously. With a spoon “paint” the top of your yogurt filling with chocolate (if chocolate mixture is too thick add a little milk (just a few drops – a little goes a long way). Garnish with pecans and put tart in refrigerator for 1-2 hours to set.
Nutrition Per Serving
1 serving = 1/8 tart
- 330 calories
- 10 g protein
- 31 g carbohydrate
- 20 g fat
- 26 mg cholesterol
- 3 g fiber
- 72 mg sodium
- 150 mg potassium
Sheila Kealey is a health promotion consultant, writer, and athlete passionate about encouraging lifestyle habits that promote good health. She has a Masters’ degree in Public Health and has collaborated on many research studies related to diet and health. Sheila cross country ski races with XC Ottawa, and also competes in triathlons and running races (5k’s are her favourite, but she has gone the distance once, running a 2:57 marathon). Sheila loves developing healthy recipes, and sharing advice on nutrition, physical activity, sports science, and tasty nourishing foods. You can follow her on twitter, Instagram, or visit her website.