Chocolate Silk Tart
Net carbohydrates 11g.
Pam Spray for the pan
(9-10 inch removable bottom fluted tart pan)
½ cup toasted nuts (either Almonds, or Walnuts)
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
¼ tsp cinnamon
1/8 Tsp. ground ginger
½ tsp. baking powder
4 tbsp. butter or margarine
1 large egg
1 pkg. cream cheese (reduced fat is fine but NOT fat free)
2/3 cup GRANULATED SUGAR SUBSTITUTE
3 TBSP. coffee
2 TBP. Sour cream or heavy cream
1 tsp. pure vanilla extract
4 TBSP. Hershey’s Special Dark Cocoa powder
3 large eggs
HOW I PREPARE THE RECIPE:
In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the nuts disappear into the mixture. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade. Remove the dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.
Roll out the crust on flowered surface to about a 14 in circle. Using your fingers fit sections of the crust into tart pan. This dough is fragile and will break. Not to worry just piece it together with your fingers. Refrigerate for 15-20 minutes before filling.
Beat cream cheese in the bowl of a food processor or electric mixer until smooth. Add GRANULATED SUGAR SUBSTITUTE and beat until incorporated. Add eggs one at a time beating well after each addition. Add the coffee, vanilla, and Sour cream. Beat until well mixed. Add the cocoa powder and mix well. Allow to sit for 20 minutes so some of the air from the beating is released (this will help keep the filling from cracking).
Pour into the crust and bake at 350 for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.