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Chocolate Mousse Macadamia Tart

Chocolate Mousse Macadamia Tart
  • Prep 30 min
  • Total 2 hr 30 min
  • Ingredients 17
  • Servings 12

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. ...MORE+ LESS-

Ingredients

Crust

1
box Pillsbury™ 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

Steps

Hide Images
  • 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.
  • 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 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.
  • 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

  • *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.
  • Garnish with chocolate curls.
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
360
% Daily Value
Total Fat
40g
62%
Saturated Fat
21g
105%
Trans Fat
1g
Cholesterol
75mg
25%
Sodium
170mg
7%
Potassium
210mg
6%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
13%
Sugars
18g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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