Free Recipe Double Chocolate Cream Tart
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 12
Ingredients for Double Chocolate Cream Tart Recipe
1 c All-purpose flour; divided
1/4 c Ice water
1 tb Vanilla; divided
3/4 c Dutch process or unsweetened
-cocoa; divided
2 tb Sugar
1/4 ts Salt
1/4 c Vegetable shortening
Cooking spray
1 cn (14 oz) fat free sweetened
-condensed milk
6 oz 1/3 less fat cream cheese;
-softened
1 lg Egg
1 lg Egg white
1-1/2 c Frozen reduced calorie
-whipped topping; thawed
1 oz Semisweet chocolate; finely
-chopped
Double Chocolate Cream Tart Preparation
Preheat oven to 350°. Combine 1/4 cup flour, ice water, and 1 tsp 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 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 1/2 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@earthlink.net> on Nov 29, 1997
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