Chocolate Mousse Macadamia Tart

Submitted by Manami

"Awesome! 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. Pillsbury.com.:) Forgot to include 2-3 hrs refrigerator time, until filling is set."

 

• Ready In: 2hrs 30mins
• Ingredients: 17
• Serves: 12

ingredients

• CRUST

• 1 refrigerated pie crust, softened as directed on box
• 1 ounce bittersweet chocolate, chopped (from 6-oz bar)
• 1⁄2 teaspoon vegetable oil

• MACADAMIA NUT FILLING

• 1⁄4 cup granulated sugar
• 2 tablespoons light corn syrup
• 1⁄3 cup butter or 1/3 cup margarine, softened
• 1⁄3 cup whipping cream
• 1 cup chopped macadamia nuts

• CHOCOLATE FILLING

• 1 cup powdered sugar
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 5 ounces bittersweet chocolate, melted (from 6-oz bar)
• 1 1⁄2 cups whipping cream

• TOPPING

• 1⁄2 cup whipping cream
• 1 tablespoon powdered sugar
• 1⁄4 teaspoon vanilla

• GARNISH

• 1⁄3 cup toasted macadamia nuts, coarsely chopped (optional)

directions

1. 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.
2. Cool completely on cooling rack, about 15 minutes.
3. 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.
4. In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir).
5. Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts.
6. Cook 4 to 5 minutes, stirring frequently, until hot.
7. Carefully spread in crust & freeze until set, about 20 minutes.
8. Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth.
9. Add melted chocolate; beat until smooth.
10. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form.
11. Spread chocolate filling over nut filling.
12. Refrigerate until filling is set, 2 to 3 hours.
13. In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.
14. Spoon over chocolate filling.
15. Top with toasted macadamia nuts.*
16. *(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).