Double-chocolate cream tart

12 servings

Ingredients

Quantity Ingredient
1 cup All-Purpose Flour; Divided
¼ cup Ice Water
1 tablespoon Vanilla Extract; Divided
¾ cup Unsweetened Cocoa; Divided
2 tablespoons Sugar
1 teaspoon Salt
¼ cup Vegetable Shortening
Vegetable Cooking Spray
14 ounces Condensed Milk; Sweetened Fat-Free
6 ounces Low-Fat Cream Cheese; Softened
1 large Egg
1 large Egg White
1½ cup Cool Whip Lite®; Thawed
1 ounce Semisweet Chocolate; Finely Chopped

Directions

Preheat oven to 350°.

Combine ¼ cup flour, ice water, and 1 teaspoon 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 ball). Gently press mixture into a 4 inch circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll douogh, 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 round removable bottom tart pan coated with cooking spray. Remove remaining sheet of plastic wrap. Fold edges under; flute. Pierce bottom and sides fo 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 teaspoons vanilla, egg, and egg white; beat 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.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Mar 8, 1999, converted by MM_Buster v2.0l.

Related recipes