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Grilled Tarts with Chocolate Mousse

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  • Prep 20 min
  • Total 30 min
  • Ingredients 6
  • Servings 4
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Avoid heating the oven by “baking” tart shells on the grill! Then top them off with a creamy hazelnut-cocoa-honey filling.
By Paula Jones
Updated Jun 28, 2013
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  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Garnish these tarts with a dusting of unsweetened baking cocoa and fresh mint leaves or sprigs.
  • tip 2
    To bake the tarts in the oven, preheat oven to 450 and bake about 5 minutes or until golden brown.

Nutrition Information

No nutrition information available for this recipe
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