Orange Cream-Macadamia Torte

Create a citrus twist for a crowd-sized dessert. Start with an easy sugar cookie crust and add a creamy filling. Brett Youmans Reading, Pennsylvania Bake-Off® Contest 45, 2012

Orange Cream-Macadamia Torte

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Torte:

  • 1

    roll Pillsbury® refrigerated sugar cookie dough

  • 1

    package (8 oz) cream cheese, softened

  • 1

    teaspoon McCormick® Pure Vanilla Extract

  • cups flaked coconut, toasted*

  • cups Fisher® Chef's Naturals® Chopped Macadamia Nuts, toasted**

  • 3

    tablespoons grated orange peel

  • 2

    tablespoons grated lemon peel

  • 1

    can (14 oz) Eagle Brand® Sweetened Condensed Milk

  • ¼

    cup freshly squeezed orange juice

  • 2

    tablespoons LAND O LAKES® Butter

  • Icing:

  • 1

    cup Hershey's® premier white baking chips

  • 1

    tablespoon Crisco® All-Vegetable Shortening

  • Garnish, if desired

  • 1

    large orange, cut into 16 thin slices

Directions

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add 1/4 of the cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add 1 cup of the coconut, 3/4 cup of the nuts, 1 tablespoon of the orange peel and 1 tablespoon of the lemon peel; beat until well blended. Spread evenly in bottom and up side of ungreased 10-inch nonstick tart pan with removable bottom. 2. Bake 18 to 23 minutes or until light golden brown. Cool completely, about 1 hour. 3. Meanwhile, in 2-quart heavy saucepan, add condensed milk, orange juice, butter, remaining cream cheese, orange peel and lemon peel. Cook over low heat, 20 to 25 minutes, stirring constantly with wire whisk, until mixture is bubbly and thickened. Remove from heat; spread over cooled crust. Refrigerate until cooled, about 1 hour. 4. In small microwavable bowl, combine icing ingredients, microwave on High 30 to 40 seconds, stirring every 10 seconds, until smooth. Drizzle over cooled torte to cover. Sprinkle with remaining 1/4 cup coconut and 1/2 cup nuts, lightly pressing into icing. To serve, cut into 16 wedges; top each with orange slice. Store loosely covered in refrigerator. * To toast coconut, spread in shallow pan. Bake at 350°F 8 to 10 minutes, stirring occasionally, or until golden brown. Remove from pan. ** Chop larger macadamia nuts. To toast nuts, spread in shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, or until light brown. Remove from pan. Nutritional Information: 1 Serving (1 Serving) Calories 450 (Calories from Fat 240), Total Fat 27g (Saturated Fat 13g, Trans Fat 2g), Cholesterol 30mg; Sodium 250mg; Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 37g), Protein 5g; Percent Daily Value*: Vitamin A 6.00%; Vitamin C 4.00%; Calcium 10.00%; Iron 4.00%; Exchanges: 1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat; Carbohydrate Choices: 3; *Percent Daily Values are based on a 2,000 calorie diet.


Nutrition

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