Recipe - Double Chocolate Cream Tart

1 cup Allpurpose flour; divided
One fourth cup Ice water
1 tablespoon Vanilla; divided
Three fourths cup Dutch process or unsweetened
cocoa; divided
2 tablespoon Sugar
One fourth teaspoon Salt
One fourth cup Vegetable shortening
Cooking spray
1 cn (14 oz) fat free sweetened
condensed milk
6 ounce 1/3 less fat cream cheese;
softened
1 lg Egg
1 lg Egg white
1 One half cup Frozen reduced calorie
whipped topping; thawed
1 ounce Semisweet chocolate; finely
chopped

Preheat oven to 350°. Combine One fourth cup flour, ice water, and 1 tsp vanilla,
stirring with a whisk until wellblended; set aside. Combine Three fourths cup flour,
One fourth 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 4inch circle on heavyduty plastic wrap; cover
with additional plastic wrap. Roll dough, still covered, into a 13inch
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
10inch reound removablebottom 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 One half 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 recipeludigest Volume 01 Number 328 by The Taillons
taillon@earthlink.net on Nov 29, 1997