Chocolate Mousse Macadamia Tart

By keenan

Ingredients

• Crust
• 1 box refrigerated pie crusts, softened as directed on box
• 1 oz bittersweet chocolate (from 6-oz bar), chopped
• 1/2 teaspoon vegetable oil
• Macadamia Nut Filling
• 1/4 cup granulated sugar
• 2 tablespoons light corn syrup
• 1/3 cup butter or margarine, softened
• 1/3 cup whipping cream
• 1 cup chopped macadamia nuts
• Chocolate Filling
• 1 cup powdered sugar
• 1 package (3 oz) cream cheese, softened
• 1 teaspoon vanilla
• 5 oz bittersweet chocolate (from 6-oz bar), melted
• 1 1/2 cups whipping cream
• Topping
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• 1/4 teaspoon vanilla
• Garnish, if desired
• 1/3 cup toasted macadamia nuts*, coarsely chopped

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 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. 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.

Makes
12 servings