Chocolate Walnut Pear Tart
- non-stick pan spray
- 1 cup whole roasted walnuts
- 2/3 cup sugar
- 2 Tablespoons butter, softened
- 2/3 cup egg white (3 egg whites)
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 firm, ripe Bartlett pears
- ½ lemon
- 2 Tablespoons apple or passion fruit jelly
Seasoned Cook: Instead of walnuts, substitute hazelnuts or almonds and various fruits in season. Using demerara sugar (a type of unrefined cane sugar) adds a pleasant molasses flavor. A sweet, crunchy bite of nuts and honey, baklava is well-known in Greek, Turkish and Middle Eastern cultures.
- Preheat oven to 350°F. Spray an 8-inch removable-bottom tart pan; set aside.
- In a food processor, combine nuts and sugar. Process until very finely ground. Add butter, egg whites, cocoa, vanilla and salt, and process until combined. Spread mixture evenly in prepared pan.
- Peel, halve and core pears. Cut lengthwise into ¼-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
- Place pan on a baking sheet. Bake until top is puffed and a toothpick inserted in center of chocolate comes out with only a few moist crumbs attached, 50 to 60 minutes. Cool completely in pan.
- Heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly. Let the jelly set, at least 20 minutes. Remove tart from pan and serve.
Per serving: 219 calories, 4g protein, 32g carbohydrate (4g fiber), 9g fat (1g sat, 8g mono/poly), 114mg sodium