Chocolate Tart
Cake flour is made of soft wheat and makes a particularly light-textured crust. If you don't have cake flour, use 1 cup plus 2 tablespoons of sifted all-purpose flour (be sure to sift before measuring).
  • 1-1/4 cups cake flour
  • 1/2 cup granulated sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 3/4 cup evaporated milk
  • 1 tablespoon light olive oil
  • 2 whole large eggs
  • 1 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup light corn syrup
  • 1 tablespoon dark rum
  • 2 ounces chocolate chips (about 1/4 cup), melted

1. In large bowl, combine cake flour, granulated sugar, 2 tablespoons of cocoa powder, and salt.

2. In medium bowl, stir together egg whites, 1/4 cup of evaporated milk, and oil. Make a well in center of flour mixture and pour in evaporated milk mixture, pulling in flour mixture from sides of bowl until dough just comes together. Wrap in plastic wrap and refrigerate 1 hour.

3. Preheat oven to 350°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. Pat dough into prepared pan, coming up sides to form a high edge.

4. In medium bowl, whisk together whole eggs, brown sugar, all-purpose flour, corn syrup, bourbon, melted chocolate, remaining 3 tablespoons cocoa, and remaining 1/2 cup evaporated milk. Pour into prepared shell and bake 30 minutes, or until filling is puffed and just set. Cool on wire rack for 30 minutes.

Nutritional Information
Per wedge: 386 calories, 7.5g total fat (3.3g saturated), 60mg cholesterol, 1.8g dietary fiber (.1g soluble), 77g carbohydrate, 6g protein, 165mg sodium.
Good source of: iron, riboflavin.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time