CHOCOLATE, PEAR AND PISTACHIO TART

PREP TIME: 30 MINS (+ 15 MINS STANDING AND 2 HOURS CHILLING) COOK TIME: 20 MINS

SERVES 10

(AS AN OCCASIONAL DESSERT)

150g (1 cup) plain flour

1 Tbsp sugar

2 Tbsp light margarine

1½ Tbsp light sour cream

1 Tbsp canola oil

4-5 Tbsp iced water

390g (11/2 cups) low-fat

vanilla yoghurt

90g dark chocolate, finely chopped 1 pear, unpeeled, quartered,

core removed, sliced

1 tsp fresh lemon juice

1 tsp honey

2 Tbsp salted roasted pistachio

nuts, chopped

1 Preheat oven to 210°C (fanforced). Combine flour and sugar in medium bowl. Add margarine. Use fingertips to rub in, until mixture resembles fine crumbs. Add sour cream and oil. Toss with a fork. Gradually add water, until mixture starts to come together into a ball. Press into a rectangle, cover in plastic wrap and chill for 1 hour.

2 Roll pastry out to line a

35 x 13cm (top measurement) loose-bottomed flan tin. Trim edges. Prick pastry. Line with baking paper and fill with baking beans. Bake for 8 minutes, then remove beans and paper. Bake for a further 6 minutes, or until golden. Set aside to cool.

3 Cook yoghurt and chocolate in a medium microwave-safe bowl on high/100% for 30 seconds. Stir until well combined. Spread over tart shell. Set aside for 15 minutes. 4 Toss pear slices with lemon juice and arrange over tart. Drizzle with honey and sprinkle with nuts.

Place in the fridge for 1 hour to chill before serving.