Double-Chocolate Cream Tart

By Lv2Cook

Ingredients

• 1 cup all-purpose flour divided
• 1/4 cup ice water
• 1 tablespoon vanilla extract divided
• 3/4 cup Dutch process or unsweetened cocoa divided
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening
• Cooking spray
• 1 (14-ounce) can fat-free sweetened condensed milk
• 6 ounces 1/3-less-fat cream cheese (about 2/3 cup) softened
• 1 large egg
• 1 large egg white
• 1 1/2 cups frozen reduced-calorie whipped topping thawed
• 1 ounce semisweet chocolate finely chopped

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Combine 1/4 cup flour, ice water, and 1 teaspoon vanilla, stirring with a whisk until well-blended; set aside. Combine 3/4 cup flour, 1/4 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 round removable-bottom tart pan coated with cooking spray. Remove remaining sheet of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 350º for 4 minutes. Cool on a wire rack. Place tart pan on a baking sheet; set aside.

Beat 1/2 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 just until smooth. Pour mixture into crust; bake at 350º for 25 minutes or until set. (Do not overbake.) Cool completely on a wire rack.

Spread whipped topping over tart; sprinkle with chopped chocolate.

Serving Size: 1 wedge