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Chocolate Mousse Macadamia Tart

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12
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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.
Created Oct 11, 2010
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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.

Expert Tips

  • Tip 1
    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 2
    Tip: Garnish with chocolate curls.
  • Tip 3
    Tip: Bittersweet chocolate differs from semisweet in that it contains more chocolate liquor (the paste that comes from ground cocoa beans) and less sugar.

Nutrition Information

No nutrition information available for this recipe
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