Fudgy Chocolate Tart

Makes 10 servings – Serving size: 1 slice

For company, shower this tart with curls of dark and white chocolate for a stunning presentation. It’s bursting with chocolate flavor, so your family won’t mind having it plain.

Crust:
1 c all-purpose flour
½ t salt
½ t baking powder
¼ t baking soda
¼ c canola oil
3 T reduced-fat sour cream

Filling:
2 c fat-free milk
1 large egg
2/3 c granular no-calorie sweetener
1/3 c unsweetened cocoa
¼ c granulated sugar
¼ c cornstarch
Pinch of salt
2 t vanilla extract

Make crust
1. Preheat the oven to 400°F. Coat a 9-inch tart pan with removable bottom with cooking spray and set aside.
2. Combine the flour, salt, baking powder, and baking soda in a medium bowl and whisk to mix well. Combine the oil and sour cream in a small bowl and whisk until smooth. Add the oil mixture to the flour mixture and stir until a stiff dough forms. Shape the dough into a disk and place between 2 sheets of waxed paper.
3. Roll the dough to a 12-inch diameter circle. Remove the top layer of waxed paper and place the dough, with waxed paper facing up, into the prepared pan. Starting from the edge of the dough, gently remove the waxed paper. Trim the edges of the crust and prick the bottom all over with a fork. Bake 10-12 minutes or until the crust is lightly browned.
4. Cool completely on a wire rack.

Make filling
1. Combine the milk, egg, no-calorie sweetener, cocoa, sugar, cornstarch, and salt in a medium heavy-bottomed saucepan and whisk until the cornstarch dissolves. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens.
2. Transfer to a medium bowl and cover the surface of the filling with plastic wrap to prevent a skin from forming. Cool to room temperature and stir in the vanilla. Spoon into the prepared crust, cover, and refrigerate 2 hours or until firm.