Double chocolate cream tart

12 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour; divided
¼ cup Ice water
1 tablespoon Vanilla; divided
¾ cup Dutch process or unsweetened cocoa; divided
2 tablespoons Sugar
¼ teaspoon Salt
¼ cup Vegetable shortening
Cooking spray
1 can (14 oz) fat free sweetened condensed milk
6 ounces 1/3 less fat cream cheese; softened
1 large Egg
1 large Egg white
1½ cup Frozen reduced calorie whipped topping; thawed
1 ounce Semisweet chocolate; finely chopped

Directions

Preheat oven to 350°. Combine ¼ cup flour, ice water, and 1 tsp vanilla, stirring with a whisk until well-blended; set aside. Combine ¾ cup flour, ¼ cup cocoa, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist and crumbly (do not form a ball).

Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 13-inch circle. Place dough in freezer 30 minutes or until plastic wrap can be easily removed.

Remove top sheet of plastic wrap; fit dough, uncovered side down, into a 10-inch reound removable-bottom tart pan coated with cooking spray. Remove remaining sheet of plastic wrap. Fold edges under; slute. Pierce bottom and sides of dough with a fork; bake at 350° for 4 minutes. Cool on a wire rack. Place tart pan on a baking sheet; set aside.

Beat ½ cup cocoa and milk at medium speed of a mixer until blended. Add cheese; beat well. Add 2 tsp vanilla, egg and egg white; beat just until smooth. Pour mixture into crust; bake at 350° for 25 minutes or until set.

(Do not overbake). Cool completely on a wire rack.

Spread whipped topping over tart; sprinkle with chopped chocolate.

NOTES : Per serving: cals - 266 - 33%ff, fat - 9.7g Recipe by: Cooking Light - November/December 1997 Posted to recipelu-digest Volume 01 Number 328 by The Taillons <taillon@...> on Nov 29, 1997

Related recipes