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
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.
Yields
12 servings