Double-Chocolate Cream Tart
Serving Size : 12
1 cup all-purpose flour -- divided
1/4 cup ice water
1 tablespoon vanilla extract -- divided
3/4 cup Dutch process cocoa -- 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
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.
Yield: 12 servings (serving size: 1 wedge)
NUTRITION PER SERVING
CALORIES 266 (33% from fat); FAT 9.7g (sat 3.8g, mono 0.4g, poly 0.5g); PROTEIN 7.8g; CARB 36.1g; FIBER 0.3g; CHOL 32mg; IRON 1.5mg; SODIUM 161mg; CALC 94mg;
Source:
"Cooking Light, NOVEMBER 1997"
Start to Finish Time:
"1:15"
T(Cooking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 267 Calories; 10g Fat (33.7% calories from fat); 7g Protein; 37g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
Serving Size : 12
1 cup all-purpose flour -- divided
1/4 cup ice water
1 tablespoon vanilla extract -- divided
3/4 cup Dutch process cocoa -- 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
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.
Yield: 12 servings (serving size: 1 wedge)
NUTRITION PER SERVING
CALORIES 266 (33% from fat); FAT 9.7g (sat 3.8g, mono 0.4g, poly 0.5g); PROTEIN 7.8g; CARB 36.1g; FIBER 0.3g; CHOL 32mg; IRON 1.5mg; SODIUM 161mg; CALC 94mg;
Source:
"Cooking Light, NOVEMBER 1997"
Start to Finish Time:
"1:15"
T(Cooking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 267 Calories; 10g Fat (33.7% calories from fat); 7g Protein; 37g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.