Chocolate Mousse Macadamia Tart

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READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 450°F & 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.
  • 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.
  • 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.
  • Meanwhile in large bowl, beat 1 cup powdered 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.
  • 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.*
  • *(To toast macadamia nuts, heat oven to 350°F Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown).
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