Pave De Biscoito Maria Layered Cookie Tart Recipes

BISCOCHITOS TRADITIONAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
• In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
• On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

PAVE DE BISCOITO MARIA (LAYERED COOKIE TART)

Steps:

• NOTE: Maria cookies are usually found in the ethnic/Hispanic foods section of grocery stores. Hard ladyfingers or graham crackers may be substituted.
• Remove label from condensed milk can.
• Place UNOPENED can in a large saucepan and cover it with water.
• Boil for 1 to 1. 5 hours, making sure that the top of the can is always covered with at least a half-inch of water to prevent an explosion (if the water level becomes too low, just add some more hot water to the pan until can is sufficiently covered).
• Remove can from water with tongs or a strainer and set aside to cool.
• Allow can to come to room temp before opening (hot can is under pressure and will spray you if opened).
• With a mixer, beat the butter/margarine and sugar until well-mixed (3-5 min. depending on strength of your mixer).
• Add yolks, one by one, beating well after each addition.
• Add cocoa powder now if you want a chocolate pavé (very good this way).
• Beat in vanilla extract and heavy cream (beat only until mixture is homogeneous and fluffy- it will become grainy if overmixed).
• Pour milk or half-and-half in a shallow dish for moistening cookies.
• In a 2-quart glass casserole or 8x8" dish, dip cookies one by one and form a layer to cover the bottome of the casserole.
• Next, spread half of the butter-cream mixture over the cookies.
• Top with another layer of moistened cookies and rest of the butter-cream mixture, ending with a layer of moistened cookies.
• Spread entire can of room-temp dulce de leche over the dessert.
• Sprinkle with roasted peanuts, and decorate with maraschino cherries that have been patted dry.
• Refrigerate for 4 hours or overnite to allow layers to fully blend.