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Chocolate Mousse Macadamia Tart

Chocolate Mousse Macadamia Tart
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12
Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch.
October 11, 2010

Ingredients

  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • 1 square (1 oz/28 g) bittersweet chocolate, chopped
  • 1/2 tsp (2 mL) vegetable oil

  • 1/4 cup (50 mL) granulated sugar
  • 2 tbsp (25 mL) light corn syrup
  • 1/3 cup (75 mL) butter or margarine, softened
  • 1/3 cup (75 mL) whipping cream
  • 1 cup (250 mL) chopped macadamia nuts

  • 1 cup (250 mL) icing sugar
  • 1/3 cup (75 mL) cream cheese, softened
  • 1 tsp (5 mL) vanilla
  • 5 squares (1 oz/28 g each) bittersweet chocolate, melted
  • 1 1/2 cups (375 mL) whipping cream

  • 1/2 cup (125 mL) whipping cream
  • 1 tbsp (15 mL) icing sugar
  • 1/4 tsp (1 mL) vanilla

  • 1/3 cup (75 mL) toasted macadamia nuts, coarsely chopped

Steps

  • 1
    Heat oven to 450ºF. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • 2
    In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted. Spread in bottom of crust.
  • 3
    In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir). Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts. Cook 4 to 5 minutes, stirring frequently, until hot. Carefully spread in crust. Freeze until set, about 20 minutes.
  • 4
    Meanwhile in large bowl, beat 1 cup icing sugar, the cream cheese and vanilla with electric mixer on high speed until smooth. Add melted chocolate; beat until smooth. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form. Spread chocolate filling over nut filling. Refrigerate until filling is set, 2 to 3 hours.
  • 5
    In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form. Spoon over chocolate filling. Top with toasted macadamia nuts.

  • Tip: To toast macadamia nuts, heat oven to 350ºF. Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
  • Tip: Garnish with chocolate curls.
  • Tip: Bittersweet chocolate differs from semisweet in that it contains more chocolate liquor (the paste that comes from ground cocoa beans) and less sugar.

No nutrition information available for this recipe
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