Mix macaroon mix according to manufacturer directions. Using an 8 inch tart pan with removable bottom, treat pan with pan spray. Place 1 pound prepared macaroon batter into tart pan and press into the mold, making sure to go all the way up the sides and to the edges. Freeze for minimum 1 hour (this will allow the tart to keep its shape). Remove shell from freezer, line with parchment and pie weights or baking beans and bake at 360F until the edges are golden brown. Remove parchment and baking beans, prick the bottom a few times with a fork, and return to oven until the bottom of the shell is golden brown. Let cool completely and unmold onto a 9-inch cake board. Warm up 1 pound fudge icing and fill to the edges, place in cooler until set up completely. Decorate the top with velvatop, crispearls, and chocolate grids. Keep tart cold until ready to serve.