Double Chocolate Cream Tart

      Yield: 12 servings

1 c all-purpose flour; divided
1/4 c ice water
1 tb vanilla, divided
3/4 c Dutch process or unsweetened cocoa
2 tb sugar
1/4 ts salt
1/4 c vegetable shortening cooking spray
1 fat free sweetened condensed milk
6 oz 1/3 less fat cream cheese; softened
1 lg egg
1 lg egg white
1 1/2 c frozen reduced calorie whipped topp
1 oz semisweet chocolate, finely chopped

 Preheat oven to 350°.  Combine 1/4 cup flour, ice water, and 1 tsp 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.

Remove top sheet of plastic wrap; fit dough, uncovered side down, into a 10-inch reound removable-bottom tart pan coated with cooking spray. Remove remaining sheet of plastic wrap.  Fold edges under; slute. Pierce bottom and sides of 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 tsp vanilla, egg and egg white; beat just 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.