Directions:
- Preheat oven to 350.
- Make the tart shell: Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. In food processor mix together wafers, butter, Splenda Blend sugar and salt. Press mixture into bottom and up sides of pan. Refrigerate until set, about 15 minutes. Transfer pan to a rimmed baking sheet and bake until tart shell is golden, about 12 minutes. Let cool slightly. Reduce oven to 325.
- Make the filling: In food processor mix together sugars, cornmeal, and salt, breaking up clumps. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes. Transfer pan to a wire rack and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.02 Kcal (1022 kJ) | ||
| Calories from fat | 157.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.48g | 27% | |
|---|---|---|---|
| Cholesterol | 81.97mg | 27% | |
| Sodium | 173.26mg | 7% | |
| Potassium | 37.61mg | 1% | |
| Total Carbs | 21.09g | 7% | |
| Sugars | 16.6g | 66% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 2.05g | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 461.64 Kcal (1933 kJ) | ||
| Calories from fat | 297.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.06g | 27% | |
|---|---|---|---|
| Cholesterol | 155.07mg | 27% | |
| Sodium | 327.78mg | 7% | |
| Potassium | 71.15mg | 1% | |
| Total Carbs | 39.89g | 7% | |
| Sugars | 31.4g | 66% | |
| Dietary Fiber | 0.48g | 1% | |
| Protein | 3.87g | 4% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 0.9mg | 3% | |
| Calcium | 37.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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