Chocolate Mousse Macadamia Tart

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 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)

Recipe

• 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).