Mint-Fudge Tart

By fluteanjel

Ingredients

• Crust:
• 32  reduced-fat chocolate wafer cookies, finely crushed
• 2  tablespoons  butter or stick margarine, melted
• 1  large egg white
• Filling:
• 1/3  cup  unsweetened cocoa
• 1  (14-ounce) can fat-free sweetened condensed milk
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese, softened
• 1/4  cup  fat-free chocolate sundae syrup (such as Smucker's)
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  mint extract
• 2  large eggs
• Topping:
• 8  crème de menthe chocolaty mint thins (such as Andes)
• 1 1/2  cups  frozen reduced-calorie whipped topping, thawed

Preparation

Step 1

Preheat oven to 350°.

To prepare the crust, combine the first 3 ingredients in a bowl, and toss with a fork until moist. Firmly press the mixture into the bottom of a 9-inch springform pan.

To prepare filling, beat cocoa and milk at medium speed of a mixer until blended. Add cream cheese; beat well. Add syrup, extracts, and eggs; beat just until smooth. Pour mixture into prepared crust. Bake at 350° for 35 minutes or until set. (Do not overbake.) Cool completely on a wire rack. Cover and chill 4 hours.

To prepare topping, shave long edge of mint thins using a vegetable peeler. Spread whipped topping over tart; sprinkle with shaved mint thins.