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Reduced Fat Tart Shell?

hungryabbey Apr 23, 2011 08:00 PM

Can anyone offer any tips they might have for making a tart shell/pie crust of any sort that is a bit lower in fat than normal?

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    magiesmom RE: hungryabbey Apr 24, 2011 09:05 AM

    It seems to me I have seen yogurt based pie shell recipes, maybe Mark Bittman?

    1 Reply
    1. re: magiesmom
      hungryabbey RE: magiesmom Apr 27, 2011 06:59 PM

      this is interesting, I will look into that.. thank you

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      escondido123 RE: hungryabbey Apr 24, 2011 10:56 AM

      Some say te never that a phyllo dough tart shell is a way to go lower in calorie though I've never tried it myself. It gives you a flaky, crispy crust akin to puff pastry but with a lot less butter.

      1. goodhealthgourmet RE: hungryabbey Apr 27, 2011 07:49 PM

        what are you planning to top/fill it with?

        6 Replies
        1. re: goodhealthgourmet
          hungryabbey RE: goodhealthgourmet Apr 28, 2011 06:54 PM

          I think like just a basic fruit pie filling... I dont want to do phyllo because I use it for everything.. I was hoping for something inventive...

          1. re: hungryabbey
            goodhealthgourmet RE: hungryabbey Apr 28, 2011 08:22 PM

            okay, in that case i have a couple of suggestions...

            - for something super-simple, use pulverized reduced-fat graham crackers, chocolate wafers, vanilla wafers or gingersnaps combined with beaten egg white, a drizzle of honey, maple syrup or brown rice syrup, and any spices or flavorings (e.g. vanilla or cinnamon). press into tart pan or pie tin and bake @350 for about 10 minutes until set. you can also use toasted, ground oats, you'll just have to sweeten them a bit more.

            - try the crust from one of these Eating Well recipes:

            1. re: goodhealthgourmet
              hungryabbey RE: goodhealthgourmet Apr 29, 2011 05:08 PM

              Very good suggestions.. I will try that.. with your pulverized/egg white mixture, what is your approximate ratio of cookies to egg white?

              1. re: hungryabbey
                goodhealthgourmet RE: hungryabbey Apr 29, 2011 05:33 PM

                hmmm, that's a tough one because i do it by sight/feel. but i'd guesstimate about 2 large whites (or 1/4 cup liquid whites from a carton) for a generous 1 or 1 1/4 cups crumbs...? it should be moist enough to clump together so you can press it into the pan and it will hold its place/shape, but you don't want it too soggy.

                1. re: goodhealthgourmet
                  hungryabbey RE: goodhealthgourmet Apr 29, 2011 07:23 PM

                  Perfect. Thats all I need to know. Thanks!

              2. re: goodhealthgourmet
                piccola RE: goodhealthgourmet May 1, 2011 04:02 AM

                That's what I do too. Sometimes I use crushed up cereal instead of cookies -- Quaker Corn Bran is really good for this.

          2. visciole RE: hungryabbey Apr 28, 2011 07:20 PM

            I have found it hard to make good low-fat pie crusts or tart shells. Generally I make cobbler instead, using biscuit dough. I make a large cobbler with 2T of butter and 1T olive oil. I have made a few lower-fat pie crusts but honestly nothing I liked very much.

            1 Reply
            1. re: visciole
              hungryabbey RE: visciole Apr 28, 2011 07:58 PM

              can you share your cobbler recipe?

            2. ursy_ten RE: hungryabbey Apr 28, 2011 07:21 PM

              I've been experimenting with won ton pastry for tartlet shells - they come out crunchy, a bit like a water cracker, only harder and more robust. Won ton pastry is not as malleable as a pastry dough, but I guess it depends on what you're looking for. I'm thinking little savoury appetizers. They're very low in fat. Usually the recipe is just water and flour... sometimes egg. The cool thing about them is that they are already rolled nice and thin and are uniformly shaped. You can get round or square ones (I think the round ones are called gow gee pastry, at least here in Australia)

              You can also make the wrappers yourself - I imagine a pasta machine would be handy to get the pastry the thickness you'd like. This dough would be more malleable than pre-rolled and cut won ton skins.

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                escondido123 RE: hungryabbey Apr 28, 2011 09:06 PM

                I guess something really inventive would be to do without the tart/pie crust and make really wonderful desserts that don't depend upon it. And you can certainly make most pies/tarts with no crust at all in a pan with a drop out bottom....just oil it heavily.

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