Frozen Chocolate Fudge Tart Recipe

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix, you will need 1/2 cup.

1. Preheat oven to 425°F. Cut a round of parchment paper to fit in the bottom of a 9-inch pie plate, spray pie plate with oil, and place parchment in the bottom.
2. For the crust: In a food processor, pulse the 1/2 cup baking mix, 4 tablespoons cocoa powder, cinnamon and 3 tablespoons granular sugar substitute to combine, about 10 seconds. Add cold chopped butter and pulse until mixture resembles a coarse meal, about 30 seconds. Add cream cheese and pulse until mixture begins to come together, about 30 more seconds. 
3. Transfer dough to prepared 9-inch pie plate and pat into an even layer on bottom and sides. Prick the dough about 15 times with a fork and crimp edges decoratively. Cover lightly with aluminum foil and bake 10 minutes, until set. Uncover and bake 8-10 more minutes until light golden brown. Cool crust before filling.
4. For the filling: Place chocolate and 1 teaspoon vanilla extract in a medium bowl. Heat one cup cream and instant coffee over medium-high heat until just about to boil, about 4 minutes. Pour over chocolate, let stand 3 minutes, then whisk until chocolate is melted. Pour into pie shell, smooth top and chill 30 minutes. 
5. In a medium bowl with an electric mixer on high speed, beat remaining cream, 4 tablespoons sugar substitute, 1 teaspoon vanilla extract and 1 tablespoon cocoa powder until medium peaks form, about 4 minutes. Spread over chocolate layer and freeze at least 2.5 hours or until firm. Remove from freezer 10 minutes before serving.