Name: Sugar-Free Chocolate Pistachio Tart
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 40 min
Cuisine: Mediterranean
Ingredients: 1 cup Bob’s Red Mill almond flour; 2 tbsp Hershey’s Natural unsweetened cocoa powder; 1 tbsp Anthony’s oat fiber; 3 tbsp Wholesome allulose (a natural, sugar-free sweetener); 1 tbsp Kerrygold unsalted butter, melted; 1 large egg white; 1 tbsp Silk unsweetened almond milk; 4 oz Philadelphia 1/3 Less Fat block cream cheese, softened; 1 cup Fage 0% Greek yogurt, room temperature — not strained; 3 tbsp smooth unsweetened pistachio butter; 3 tbsp Wholesome powdered allulose; 1/2 tsp pure vanilla powder; 1/4 tsp almond extract; 3/4 tsp Knox gelatin, bloomed in 1 1/2 tbsp cold water; 1/4 cup Lily’s dark chocolate chips; 3 tbsp Silk unsweetened almond milk; 1 tsp Organic Valley heavy cream; 1 tbsp finely chopped pistachios

Description

A rich and creamy tart that combines chocolate and pistachio flavors in a guilt-free dessert.

Ingredients

Scale

1 cup Bob’s Red Mill almond flour
2 tbsp Hershey’s Natural unsweetened cocoa powder
1 tbsp Anthony’s oat fiber
3 tbsp Wholesome allulose (a natural, sugar-free sweetener)
1 tbsp Kerrygold unsalted butter, melted
1 large egg white
1 tbsp Silk unsweetened almond milk
4 oz Philadelphia 1/3 Less Fat block cream cheese, softened
1 cup Fage 0% Greek yogurt, room temperature — not strained
3 tbsp smooth unsweetened pistachio butter
3 tbsp Wholesome powdered allulose
1/2 tsp pure vanilla powder
1/4 tsp almond extract
3/4 tsp Knox gelatin, bloomed in 1 1/2 tbsp cold water
1/4 cup Lily’s dark chocolate chips
3 tbsp Silk unsweetened almond milk
1 tsp Organic Valley heavy cream
1 tbsp finely chopped pistachios

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Instructions

Preheat your oven to 325°F. Lightly grease an 8-inch tart pan with a removable bottom, about 1–1½ inches deep.
Combine in a medium bowl the almond flour, cocoa powder, oat fiber, allulose, melted butter, egg white, and almond milk. Mix until evenly moistened.
Press the mixture into the bottom and sides of the tart pan, ensuring an even layer.
Bake for 10–12 minutes, until set and lightly firm. Allow to cool completely before filling.
Beat together the cream cheese, pistachio butter, and powdered allulose until smooth in another bowl.
Add the pure vanilla powder and almond extract, blending until well combined.
Fold in the Greek yogurt using a low speed, mixing until the texture becomes creamy and smooth.
Warm the bloomed gelatin for just 5–10 seconds until liquid and stir in 2 tablespoons of the pistachio cream.
Incorporate the tempered gelatin back into the filling, mixing gently on low until completely smooth.
Spread the pistachio cream evenly into the cooled chocolate crust, smoothing the top with your spatula.
Chill in the refrigerator for 2 hours to set.
Heat the almond milk and heavy cream in a small saucepan until steaming.
Pour the hot mixture over the chocolate chips and let sit for 1 minute, then stir from the center until glossy and smooth.
Gently spread the chocolate over the chilled pistachio layer, making sure to cover it evenly.
Sprinkle finely chopped pistachios around the edge for a beautiful garnish.
Chill again for 2 more hours, until fully set.
Warm a clean knife under hot water and dry it off to slice the tart cleanly.

Notes

Make-ahead tips: Prepare the tart a day ahead and let it chill overnight; this enhances the flavors. You can also make it dairy-free by using alternatives for cream cheese and yogurt.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 0g
Sodium: 45mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg