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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This tart crust remains buttery and nicely sweet despite the cutback on butter and sugar. I love to use it with my Light Pecan Pie recipe! Both are healthier versions of the insidious classic dessert! Ingredients:
5 tablespoons unsalted butter |
2 tablespoons splenda sugar substitute |
1 pinch kosher salt (1/8 tsp.) |
1 large egg |
1 cup all-purpose flour |
Directions:
1. Combine flour, salt, and sugar.
2. Using a fork, cut in the butter until it resembles coarse meal and then add beaten egg until all combines together.
3. Flatten into disk and chill for around an hour.
4. Roll out and flatten into greased 9 1/2 cake pan lined with parchment paper on the bottom. (*I don't have a tart pan so you can try a tart pan if you like).
5. Gently poke holes on bottom with a fork, line inside with foil, and fill with baking weights (beans, rice, whatever works).
6. Bake at 325 degrees for 15 minutes w/ foil.
7. Remove foil and then bake for 8 more minutes.
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