Grilled Tarts with Chocolate Mousse

Steps

• 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.