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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Double-Chocolate Cream Tart

Cooking Light NOVEMBER 1997

  • Yield: 12 servings (serving size: 1 wedge)

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

Preparation

Preheat oven to 350°.

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 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 teaspoons 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.

Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 33%
  • Fat: 9.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.8g
  • Carbohydrate: 36.1g
  • Fiber: 0.3g
  • Cholesterol: 32mg
  • Iron: 1.5mg
  • Sodium: 161mg
  • Calcium: 94mg
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Double-Chocolate Cream Tart recipe

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