The best delicious Double Chocolate Cream Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Chocolate Cream Tart recipe today!
Hello my friends, this Double Chocolate Cream Tart recipe will not disappoint, I promise! Made with simple ingredients, our Double Chocolate Cream Tart is amazingly delicious, and addictive, everyone will be asking for more Double Chocolate Cream Tart.
What Makes This Double Chocolate Cream Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Chocolate Cream Tart.
Ready to make this Double Chocolate Cream Tart Recipe? Let’s do it!
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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
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
Yields
12 Servings
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