Double-Chocolate Cream Tart

Ingredients

• 0.8 cup dutch process unsweetened divided
• 1 large eggs 
• 1 large egg white 
• 1 cup flour all-purpose divided
• 0.3 cup ice water 
• 0.3 teaspoon salt 
• 1 ounce bittersweet chocolate finely chopped
• 2 tablespoons sugar 
• 14 ounce condensed milk fat-free sweetened canned
• 1 tablespoon vanilla extract divided
• 0.3 cup vegetable shortening 
• 1.5 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• blender
• plastic wrap
• tart form

Directions

1. Preheat oven to 35
2. Combine 1/4 cup flour, ice water, and 1 teaspoon vanilla, stirring with a whisk until well-blended; set aside.
3. 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.
4. 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.
5. Roll dough, still covered, into a 13-inch circle.
6. Place dough in freezer 30 minutes or until plastic wrap can be easily removed.
7. Remove top sheet of plastic wrap; fit dough, uncovered side down, into a 10-inch round removable-bottom tart pan coated with cooking spray.
8. Remove remaining sheet of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 350 for 4 minutes. Cool on a wire rack.
9. Place tart pan on a baking sheet; set aside.
10. Beat 1/2 cup cocoa and milk at medium speed of a mixer until blended.
11. Add cheese; beat well.
12. Add 2 teaspoons vanilla, egg, and egg white; beat just until smooth.
13. Pour mixture into crust; bake at 350 for 25 minutes or until set. (Do not overbake.) Cool completely on a wire rack.
14. Spread whipped topping over tart; sprinkle with chopped chocolate.