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.Ingredients

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

Directions

• 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.
• 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.
• 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.
• 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.
• 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.

*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.