Its cookie time, folks! Girl Scout Cookies, that is. Thin Mints, Do Si Dos, Trefoils and my most favorite GS cookie of them all - Samoas. Theyre everywhere! You couldnt escape them, even if you wanted to. But, why would you want to? Who doesnt love Girl Scout Cookies - or Girl Scouts, for that matter?
There are several little Girl Scouts that live in my neighborhood. Each year they ring my doorbell, one by one in their cute little uniforms, with their hopeful little faces. I buy cookies from all of them. I cant help it. I mean, youd have to have a heart carved out of stone to resist them!
So, before I knew it, there I sat with about 20 boxes of Girl Scout cookies sitting in front of me, wondering what the heck to do with all of them! I did a quick inventory in my fridge. I had cream cheese. I had mascarpone (my magic ingredient!). I even had some homemade dulce de leche left over from another recipe. An idea began to take shape in my head and I ended up with this tart, which is quite possibly the most fabulously rich and decadent dessert I have ever made!
I used a box of Samoas to make a cookie crust. Samoas are the cookies that are dipped in caramel and toasted coconut and then smothered in chocolate. I ground the cookies into crumbs in my food processor and mixed them with some melted butter. I pressed the mixture into a tart pan and chilled it. Then, I blended cream cheese, mascarpone, sugar and some dulce de leche together with my electric mixer for the tart filling. I wanted the tart to look like a great big, giant Samoa cookie, so I topped it with a layer of dulce de leche and toasted coconut. To finish it off, I drizzled melted bittersweet chocolate all over it.
Since I had homemade dulce de leche, I used it. However, there are several excellent varieties available in any Latin market. Ive also found a really good canned version called La Lechera at Publix. So, please dont let that stop you from trying this recipe.
Let me tell you, this tart was out of this world! Seriously, it was amazing! It reminded me of a super rich, caramelly, coconutty, chocolatey, cream cheesy flan. If you never try any of my other recipes, please try this one. You will love it. The only other thing I can say is thank heaven for little Girl Scouts!
Thank Heaven for Little Girl Scouts Samoa Cheese Tart
1 box Samoa cookies
3 tablespoons butter, melted
1 8-ounce package cold cream cheese
1 8-ounce container cold mascarpone
1/4 cup granulated sugar
2 cups dulce de leche, divided
1 cup flaked coconut
4 ounces bittersweet chocolate, melted
1. Process the cookies into crumbs in a food processor. If you dont have a food processor, put them in a plastic zipper bag and beat the hell out of them until they turn into crumbs. Mix the crumbs with the butter in a bowl. Press the crumbs into a 9-inch tart pan, preferably one with a removable bottom. If you don't have a tart pan, you can use a regular pie pan. Chill for at least 30 minutes.
2. In another bowl, combine the cream cheese, mascarpone, sugar and dulce de leche. Beat on medium speed until well-blended, about 2 minutes. Pour filling into tart shell and chill until firm, at least 2 hours.
3. Meanwhile, toast the coconut by heating it in a small skillet over medium-high heat, tossing it often so it doesnt burn. When the coconut is golden brown remove from heat and set aside to cool.
4. When tart is thoroughly chilled, spread the remaining cup of dulce de leche over the filling, gently spreading it to cover. Be careful not to mush the filling. If your dulce de leche is too hard, you can microwave it for about 20 seconds or so to loosen it up.
5. Sprinkle the toasted coconut over the dulce de leche and drizzle with the melted chocolate. Chill again for at least an hour or more.
6. Hang on to your socks while eating, so as not to knock them off!