Chocolate and Caramel Tart

Crust

½ cup butter, softened

2 ounces cream cheese, softened

1 cup all-purpose flour

1 tablespoon powdered sugar

2-3 tablespoons cold water

Caramel filling

½ cup butter

1 can (14 ounces) sweetened condensed milk

2 tablespoons packed brown sugar

Chocolate filling

½ cup butter

½ cup granulated sugar

3 ounces semi-sweet chocolate, chopped

1 large egg

½ cup all-purpose flour

2 tablespoons dark cocoa powder

Powdered sugar for dusting

For the crust: In a medium bowl beat together butter, cream cheese and flour with an electric mixer. Add powdered sugar and only enough water to hold together the dough. Shape into flattened ball. Cover with plastic wrap; chill 30 minutes.

Roll out on lightly floured surface to fit 10-inch tart pan with removable bottom.

For caramel filling: In medium saucepan, combine butter, condensed milk and brown sugar; stir over medium heat for about 10 minutes or until mixture is pale and thick. Remove from heat; cool slightly. Spread evenly over crust. Let stand 10 minutes until set.

Heat oven to 350 degrees.

For chocolate filling: In a medium, microwave-safe bowl, combine butter and sugar and heat on HIGH 45 seconds or until butter is melted and mixture is warm. Stir in chocolate until melted.

Add egg, flour and cocoa and stir until well-combined. Spread over caramel filling and bake 28-30 minutes or until just set. Cool in pan. Dust with powdered sugar before serving.

Serves eight to 10.

Nutrition values per serving: 517 calories, 27 g fat (18 g saturated), 62 g carbohydrates, 1 g fiber, 8 g protein, 86 mg cholesterol, 88 mg sodium.