Frozen Chocolate Fudge Tart Recipe - Cooking Index
Pastry Crust | ||
1/2 cup | 55g / 1.9oz | Atkins Bake Mix - plus |
2 tablespoons | 30ml | Atkins Bake Mix |
1/4 cup | 27g / 1oz | Unsweetened cocoa powder |
5 | Sugar substitute | |
4 tablespoons | 60ml | Butter - softened |
3 oz | 85g | Cream cheese - softened |
1 tablespoon | 15ml | Sour cream |
Filling | ||
4 oz | 113g | Unsweetened chocolate - finely chopped |
1 1/2 cups | 297g / 10oz | Granular sugar substitute - divided |
1 teaspoon | 5ml | Instant decaffeinated coffee |
2 1/2 cups | 592ml | Heavy cream - divided |
2 teaspoons | 10ml | Vanilla extract - divided |
1 tablespoon | 15ml | Cocoa powder |
Heat oven to 425 degrees.
For crust: With an electric mixer on medium speed, beat bake mix, cocoa powder, sugar substitute, butter, cream cheese, and sour cream just to combine.
Transfer dough to a 9-inch quiche pan or pie plate and pat dough in an even layer on bottom and sides. (If using a pie plate, crimp edges of crust.) Cover lightly with aluminum foil; bake 15 minutes, until set. Cool crust before filling.
For filling: Melt chocolate in a double boiler; stir in coffee. Remove from heat. Transfer to a large bowl. Stir in 1 cup sugar substitute, 1 cup cream and 1 teaspoon vanilla extract; mix until smooth. Pour into baked crust; smooth surface.
With an electric mixer on medium speed, beat remaining 1 1/2 cups cream, remaining 1/2 cup sugar substitute, remaining teaspoon of vanilla extract and cocoa powder until peaks form. Spread over chocolate layer. Freeze at least 3 hours or until firm. Remove from freezer 20 minutes before serving.
This recipe yields 10 servings.
Carbohydrates: 12.5 grams
Net Carbs: 9 grams
Fiber: 3.5 grams
Protein: 4 grams
Fat: 37 grams
Calories: 391
Description:
"A crisp chocolate pastry crust is covered with a rich layer of dark chocolate ganache and topped with billows of chocolate whipped cream. Because it is so rich, a small slice is satisfying."
Source:
Atkins Cookbook at http://atkinscenter.com
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