Pear Tart with Nutty Almond Crust
SERVINGS: 4 SLICES
This refreshing sorbet is naturally sweetened, vibrant, and perfect for warm days-or anytime you need a fruity fix.
Ingredients:
Cream Cheese Filling
4 ounces full-fat cream cheese, softened (lower in carbs than reduced-fat)
¼ cup granulated monk fruit sweetener
1 large egg, room temperature
1 teaspoon vanilla extract
Pear Topping
1 can (15 ounces) no-sugar-added sliced pears, drained well and thinly sliced
¼ teaspoon ground cinnamon
1 teaspoon granulated monk fruit sweetener
Nutty Tart Crust
3 tablespoons unsalted butter, softened
¼ cup granulated monk fruit sweetener (or erythritol-based alternative)
¾ teaspoon ground cinnamon
¾ cup almond flour (low-carb &
nutrient-dense)
• ⅓ cup finely chopped walnuts or
pecans
Instructions
1. Make the Nutty Tart Crust
Preheat oven to 425°F. Grease a 9-inch fluted tart pan with cooking spray.
In a bowl, beat butter, monk fruit sweetener, and cinnamon until crumbly.
Mix in almond flour and chopped walnuts, stirring until a dough forms.
Press the mixture evenly into the bottom and up the sides of the tart pan.
2. Prepare the Cream Cheese Filling
In a separate bowl, beat cream cheese and monk fruit sweetener until smooth.
Beat in egg and vanilla extract until fully combined.
Spread the filling over the prepared crust.
3. Add the Pear Topping & Bake
Arrange the pear slices in an overlapping pattern over the filling.
In a small bowl, mix cinnamon and monk fruit sweetener and sprinkle over the pears.
Bake for 10 minutes at 425°F. Then, reduce the oven to 350°F and continue baking for 15-20 minutes, or until the filling is set.
4. Chill & Serve
Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving.
NUTRITION Per Serving % of Daily Value
Calories 215 —
Total Fat 18.1g —
Saturated Fat 6.5g —
Polyunsaturated Fat 1.3g —
Monounsaturated Fat 7.0g —
Trans Fat 0g —
Cholesterol 40mg —
Sodium 85mg ~4%
Total Carbohydrates 12.2g —
Dietary Fiber 3.2g —
Total Sugars 3.5g —
Protein 4.5g —
Vitamin A 150mcg ~17%
Vitamin C 4.5mg ~5%
Vitamin D 0.2mcg ~1%
Potassium 180mg ~4%
Calcium 80mg ~6%
Iron 1.0mg ~6%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
