Chocolate Mousse Macadamia Tart

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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.”
2hrs 30mins

Ingredients Nutrition


  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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