CHOCOLATE SILK TART

8 servings Net carbohydrates: 11 grams per slice CRUST: Pam Spray for the pan ⅔ cup all purpose flour ½ cup toasted nuts (either almonds, walnuts or pecans)

¼ cup granulated sugar substitute 1 pinch salt ¼ teaspoon cinnamon ⅛ tablespoon ground ginger ½ teaspoon baking powder 4 tablespoons butter 1 large egg FILLING: 1 package cream cheese (reduced fat is fine but NOT fat free)

⅔ cup granulated sugar substitute 3 large eggs 1 tablespoon instant espresso or coffee 2 tablespoons sour cream or heavy cream 1 teaspoon pure vanilla extract 3 tablespoons Hershey’s Special Dark cocoa powder

Preheat oven to 350 degrees and prepare a 9- to 10-inch removable bottom fluted tart pan.

To make crust, 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 blades. Remove the dough and pat into a disc about 5 to 6 inches. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.

Roll out the crust on floured surface to about a 14-inch circle. 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.

To make the 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 for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours. Decorate with lightly sweetened fresh berries.