Chocolate Mousse Macadamia Tart |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Awesome! 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. .:) Forgot to include 2-3 hrs refrigerator time, until filling is set. Ingredients:
1 refrigerated pie crust, softened as directed on box |
1 ounce bittersweet chocolate, chopped (from 6-oz bar) |
1/2 teaspoon vegetable oil |
1/4 cup granulated sugar |
2 tablespoons light corn syrup |
1/3 cup butter or 1/3 cup margarine, softened |
1/3 cup whipping cream |
1 cup chopped macadamia nuts |
1 cup powdered sugar |
1 (3 ounce) package cream cheese, softened |
1 teaspoon vanilla |
5 ounces bittersweet chocolate, melted (from 6-oz bar) |
1 1/2 cups whipping cream |
1/2 cup whipping cream |
1 tablespoon powdered sugar |
1/4 teaspoon vanilla |
1/3 cup toasted macadamia nuts, coarsely chopped (optional) |
Directions:
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.
2. Cool completely on cooling rack, about 15 minutes.
3. 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.
4. In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir).
5. Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts.
6. Cook 4 to 5 minutes, stirring frequently, until hot.
7. Carefully spread in crust & freeze until set, about 20 minutes.
8. Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth.
9. Add melted chocolate; beat until smooth.
10. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form.
11. Spread chocolate filling over nut filling.
12. Refrigerate until filling is set, 2 to 3 hours.
13. In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.
14. Spoon over chocolate filling.
15. Top with toasted macadamia nuts.*
16. *(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).
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