Free Recipe Double-Chocolate Cream Tart
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Double-Chocolate Cream Tart Recipe
1 c All-Purpose Flour; Divided
1/4 c Ice Water
1 tb Vanilla Extract; Divided
3/4 c Unsweetened Cocoa; Divided
2 tb Sugar
1 ts Salt
1/4 c Vegetable Shortening
Vegetable Cooking Spray
14 oz Condensed Milk; Sweetened
-Fat-Free
6 oz Low-Fat Cream Cheese;
-Softened
1 lg Egg
1 lg Egg White
1-1/2 c Cool Whip Lite®; Thawed
1 oz Semisweet Chocolate; Finely
-Chopped
Double-Chocolate Cream Tart 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 ball). Gently press mixture into a 4 inch circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll douogh, 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 fo 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 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. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 8, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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