| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Pies &, Pastry | 12 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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