Double-Chocolate Cream Tart Recipe

Name: Double-Chocolate Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
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.
3
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 350u00b0 for 4 minutes. Cool on a wire rack. Place tart pan on a baking sheet; set aside.
4
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 350u00b0 for 25 minutes or until set. (Do not overbake.) Cool completely on a wire rack.
5
Spread whipped topping over tart; sprinkle with chopped chocolate.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Double-Chocolate Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double-Chocolate Cream Tart

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