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Frozen Chocolate Fudge Tart
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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.
Pastry Crust:
1/2 cup plus 2 tablespoons Atkins Bake Mix
1/4 cup unsweetened cocoa powder
5 packets sugar substitute
4 tablespoons butter, softened
3 ounces cream cheese, softened
1 tablespoon sour cream
Filling:
4 ounces unsweetened chocolate, finely chopped
1-1/2 cups granular sugar substitute, divided
1 teaspoon instant decaffeinated coffee
2-1/2 cups heavy cream, divided
2 teaspoons vanilla extract, divided
1 tablespoon cocoa powder
Heat oven to 425 F. 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.
Servings: 10
Carbohydrates: 12.5 grams
Net Carbs: 9 grams
Fiber: 3.5 grams
Protein: 4 grams
Fat: 37 grams
Calories: 391
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