Chocolate Mousse Macadamia Tart

Chocolate Mousse Macadamia Tart

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.

Prep Time

30

Minutes

Total Time

2:30

Hrs:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*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.
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 370),
  • Total Fat 41g
    • (Saturated Fat 21g,
    • Trans Fat 1g),
  • Cholesterol 75mg;
  • Sodium 150mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 3g,
    • Sugars 18g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.