Orange Cream-Macadamia Torte

Orange Cream-Macadamia Torte

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • (hdr) Torte
  • 1 roll Pillsbury® refrigerated sugar cookie dough
  • 1 package cream cheese, softened (8 oz)
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 1/4 cups flaked coconut, toasted*
  • 1 1/4 cups Fisher® Chef's Naturals® Chopped Macadamia Nuts, toasted**
  • 3 tablespoons grated orange peel
  • 2 tablespoons grated lemon peel
  • 1 can Eagle Brand® Sweetened Condensed Milk (14 oz)
  • 1 cup freshly squeezed orange juice
  • 2 tablespoons LAND O LAKES® Butter
  • (hdr) Icing
  • 1 cup HERSHEY’S Premier White Chips
  • 1 tablespoon Crisco® All-Vegetable Shortening
  • (hdr) 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 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 at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating until chips are melted and mixture is smooth when stirred. 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.
  • 16 servings

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