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home > recipes > dessert > chocolate mousse macadamia tart
from US CRUST 1 refrigerated pie crust, softened as directed on box 1 ounce bittersweet chocolate, chopped (from 6-oz bar) 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 (3 ounce) package cream cheese, softened 1 teaspoon vanilla 5 ounces bittersweet chocolate, melted (from 6-oz bar) 1 1/2 cups whipping cream TOPPING 1/2 cup whipping cream 1 tablespoon powdered sugar 1/4 teaspoon vanilla GARNISH 1/3 cup toasted macadamia nuts, coarsely chopped (optional) 1. Heat oven to 450F & 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. To toast macadamia nuts, heat oven to 350F Spread macadamia nuts in an ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.

Chocolate Mousse Macadamia Tart


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(posted February 13, 2010)

from US

CRUST
1 refrigerated
pie
crust, softened as directed on box
1 ounce bittersweet
chocolate, chopped (from 6-oz bar)
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 (3 ounce) package
cream cheese, softened
1 teaspoon
vanilla
5 ounces bittersweet
chocolate, melted (from 6-oz bar)
1 1/2 cups
whipping
cream

TOPPING
1/2 cup
whipping
cream
1 tablespoon
powdered
sugar
1/4 teaspoon
vanilla

GARNISH
1/3 cup toasted macadamia
nuts, coarsely chopped (optional)

1. Heat oven to 450F &
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. To toast macadamia nuts, heat oven to 350F Spread macadamia nuts in an ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.



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