Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup all-purpose flour -- divided

  3. 1/4 cup ice water

  4. 1 tablespoon vanilla -- divided

  5. 3/4 cup dutch process or unsweetened cocoa -- divided

  6. 2 tablespoons sugar

  7. 1/4 teaspoon salt

  8. 1/4 cup vegetable shortening

  9. cooking spray

  10. 1 14 oz can fat free sweetened condensed

  11. -- milk

  12. 6 ounces 1/3 less fat cream cheese -- softened

  13. 1 large egg

  14. 1 large egg white

  15. 1 1/2 cups frozen reduced calorie whipped topping -- thawed

  16. 1 ounce semisweet chocolate -- finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ø. 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.

  2. 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 350ø for 4 minutes. Cool on a wire rack. Place tart pan on a baking sheet; set aside.

  3. 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 350ø for 25 minutes or until set. (Do not overbake). Cool completely on a wire rack.

  4. Spread whipped topping over tart; sprinkle with chopped chocolate.


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