Chocolate Mousse Macadamia Tart

Name: Chocolate Mousse Macadamia Tart
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 serving(s)
Ingredients: 1 refrigerated pie crust, softened as directed on box; 1 ounce bittersweet chocolate, chopped (from 6-oz bar); 1/2 teaspoon vegetable oil; 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; 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; 1/2 cup whipping cream; 1 tablespoon powdered sugar; 1/4 teaspoon vanilla; 1/3 cup toasted macadamia nuts, coarsely chopped (optional)

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Recipe 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.

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READY IN: 2hrs 30mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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).