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MACADAMIA BROWNIE TART

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 16
INGREDIENTS
  • 1 pkg (18 oz each) refrigerated sugar cookie dough
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sifted all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 3/4 cup = 1-1/2 sticks cup Fleischmann's® Original-stick, melted and cooled
  • 1 1 cup = 6 oz cup semisweet chocolate morsels, melted and cooled
  • 1-1/4 cups unsalted macadamia nuts, coarsely chopped
  • 1 tablespoon Confectioner's sugar, optional
  • Reddi-wip® Original Dairy Whipped topping, optional
DIRECTIONS

Preheat oven to 400°F. Press dough evenly in bottom and about 3/4-inch up side of 10-inch fluted tart or springform pan. Refrigerate 30 minutes.

Whisk eggs, sugar and extract in medium bowl until well blended.

Combine flour, salt and Fleischmann's in large bowl; stir in melted chocolate. Fold egg mixture into chocolate mixture. Pour into chilled tart shell. Sprinkle nuts evenly over all. Bake 10 minutes.

Reduce heat to 350 F and continue baking 35 minutes or until center sets and crust and nuts are golden. If tart starts to browns too quickly, place aluminum foil over top for remainder of cooking time.

Remove from oven to cool on wire rack. Run knife around edge of tart to loosen and release steam. Dust with confectioners' sugar and top with Reddi-wip just before serving, if desired.