Instructions: Preheat oven to 350F.
Combine 1/4 cup flour, ice water, and 1 teaspoon vanilla, stirring with a whisk until well blended; set aside. combine 3/4 cup flour, 1/4 cup cocoa, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist and crumbly (do not form ball). Gently press mixture into a 4 inch circle on heavy duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 13 inch circle.

Place dough in freezer 30 minutes or until plastic wrap can be easily removed. Remove top sheet of plastic wrap; fit dough, uncovered side down, into a 10 inch round removable bottom tart pan coated with cooking spray.

Remove remaining sheet of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 350 for 4 minutes. Cool on a wire rack. Place tart pan on a baking sheet; set aside. Beat 1/2 cup cocoa and milk at medium speed of a mixer until blended. Add cheese; beat well. Add 2 teaspoons vanilla, egg, and egg white; beat until smooth. Pour mixture into crust; bake at 350 for 25 minutes or until set (do not overbake). Cool completely on a wire rack. Spread whipped topping over tart; sprinkle with chopped chocolate.

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