Easy Pot Roast from Holly Clegg
Date Nut Tart
You could probably call this a “dated version” of pecan pie.
70
12 servings
Have some low-fat frozen yogurt on hand to top off this sweet, irresistible dessert.
Ingredients
-
1 (9-inch) pie crust
-
1 1/2 cups coarsely chopped walnuts
-
1 cup chopped, pitted dates (do not used sweetened dates)
-
2/3 cup dark corn syrup
-
1/2 cup sugar
-
1 teaspoon vanilla extract
-
1/2 teaspoon salt
-
2 eggs, at room temperature
Instructions
- Preheat oven to 350F.
- Place pie crust in a 9-inch tart pan or, for squares, gently press into a 13-by-3½-inch pan. Place nuts and dates in crust.
- Combine corn syrup, sugar, vanilla, salt and eggs in a large bowl; whisk well. Pour over dates.
- Bake about 50 minutes, until puffed and brown. Cool on a wire rack at least 15 minutes before slicing.
Recipe by Bruce Weinsten and Mark Scarbrough
Nutritional Info (per serving)
- Calories 290
- Fat 14g
- Saturated Fat 2g
- Polyunsaturated Fat 6g
- Monounsaturated Fat 4.5g
- Cholesterol 30mg
- Sodium 200mg
- Potassium 200mg
- Carbohydrates 40g
- Fiber 2g
- Sugars 22g
- Protein 6g
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