Grilled Tarts with Chocolate Mousse

Avoid heating the oven by “baking” tart shells on the grill! Then top them off with a creamy hazelnut-cocoa-honey filling.

  • prep time 20 min
  • total time 30 min
  • ingredients 6
  • servings 4


Pillsbury™ refrigerated pie crust, softened as directed on box
cups whipping cream
cup sugar
package (8 oz) cream cheese, softened
to 3 tablespoons honey
cup hazelnut spread with cocoa
  • 1 Heat gas or charcoal grill for indirect cooking. Spray 4 (4-inch) metal tart pans with cooking spray.
  • 2 Remove pie crust from pouch; unroll on work surface or cutting board. With pizza cutter, cut crust into 4 equal pieces. Press 1 crust piece in bottom and up side of each tart pan. Place pans on grilling pan or grill-safe baking or pizza stone.
  • 3 Place grilling pan on unheated side of two-burner gas grill with one burner heated to medium. (For one-burner gas grill, place pan on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place pan on grill rack.) Cover grill; cook 10 minutes or until crusts are lightly golden. Remove from grill to cooling rack; cool completely. Remove tart shells from pans.
  • 4 In chilled large deep bowl, beat whipping cream and 1/4 cup of the sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form; set aside.
  • 5 In medium bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed until creamy. Beat in honey.
  • 6 In small microwavable bowl, microwave hazelnut spread uncovered on High about 30 seconds or until warm. Add to cream cheese mixture; beat until combined. Gently fold in whipped cream. Refrigerate until serving time.
  • 7 To serve, pipe or spoon filling into tart shells.
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