Even Diabetic can Indulge in Tarts

Diabetes has become an epidemic – we rely too much on foods full of saturated fats, are eating larger portions, exercising less, and now, even children are being diagnosed with adult-onset diabetes. This chocolate ricotta tart recipe is not only for people with diabetes, it’s also tailored made for health-conscious who have sweet tooth to indulge in desserts they’re craving for.

Chocolate Ricotta Tart Recipe

Preparation time : 15 minutes (plus refrigeration time)
Cooking time : 35 minutes
Serves 8

Diabetic Desserts - Chocolate Ricotta Tart

¼ cup (35g) white self-raising flour
¼ cup (40g) wholemeal self-raising flour
2 tablespoons caster sugar
2 teaspoons cocoa powder
30g low-fat dairy-free spread
2 teaspoons water
1 egg yolk

For ricotta filing, you’ll need
150g low-fat ricotta
1 egg
1 egg yolk
¼ cup (70g) low-fat yogurt
¼ cup (55g) caster sugar
2 teaspoons white plain flour
2 tablespoons dark Choc Bits
2 teaspoons coffee-flavored liqueur

1. Grease 18cm-round loose-based flat tin.
2. Process flour, sugar, sifted cocoa and spread until crumbly; add the water and egg yolk, process until ingredients just cling together. Knead dough gently on lightly floured surface until smooth, cover; refrigerate 30 minutes.
3. Preheat oven to to 200°C/180°C fan-forced.
4. Press dough into tin; cover with baking paper large enough to extend 5cm over edge, fill with dried beans or rice. Bake, on oven tray, 10 minutes; remove beans and paper. Bake further 5 minutes or until pastry is browned lightly, cool.
5. Reduce oven temperature to 180°C/160°C fan-forced. Pour ricotta filling into pastry case; bake, uncovered, about 20 minutes. Cool, refrigerate until firm.

Chocolate Bits for Diabetic Baking

To make ricotta filing, using electric mixer, beat ricotta, egg, egg yolk, yogurt, sugar and flour in medium bowl until smooth. Stir in Choc Bits and liqueur.

(Left) Choc bits are great to use when baking because they hold their shape and add an explosive chocolatey crunch.

Nutritional facts per serving :

706kJ (169 cal); 6.5g total fat (2.9g saturated fat); 21 g carbohydrate; 1.2g fiber; medium GI

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