SAMOA TARTLETS
A new twist on a Girl Scout Samoa cookie classic! Keep an eye on the cookies as they easily get burnt. Also, I melted the chocolate in a double boiler and added a teaspoon each on top of the cookie, followed by the coconut. I used the sweetened coconut and dark brown sugar as an alternative. It tasted good!
Provided by jhalaks
Categories Desserts Pies Tarts
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with 1 tablespoon butter.
- Pulse 1/4 cup coconut, flour, brown sugar, and salt together in a food processor until just-combined. Add cold butter pieces to coconut mixture and pulse until mixture resembles wet sand. Spoon 1 heaping tablespoon of coconut mixture into each prepared muffin cup and press into cup to create a crust.
- Bake in the preheated oven until crusts are golden, 5 to 7 minutes. Remove from oven, turn off oven, sprinkle chopped chocolate into each crust, and return to the oven until chocolate melts, 3 to 5 minutes.
- Divide remaining coconut between crusts. Freeze in the muffin cups until set, about 15 minutes. Gently remove each crust from the muffin cup with a thin spatula. Place a scoop of ice cream in each crust, drizzle dulce de leche over the top, and garnish with coconut.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 48.6 g, Cholesterol 32.7 mg, Fat 23.5 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 16.4 g, Sodium 136.7 mg, Sugar 24.2 g
SAMOA TARTLETS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with butter.
- Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.
- Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.
- With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.
SAMOA CLUSTERS
Turn your favorite Girl Scout cookie into an ooey, gooey, salty-sweet treat! No oven necessary--just a microwave and a refrigerator.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 20 candies
Number Of Ingredients 8
Steps:
- Line a baking sheet with aluminum foil and lightly spray with cooking spray.
- Reserve 2 of the cookies; coarsely chop the remaining cookies.
- Put the butter and caramels in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Fold in the chopped cookies and macadamia nut pieces. Drop tablespoon dollops of the caramel mixture onto the prepared baking sheet. Refrigerate until firm, about 1 hour.
- Meanwhile, finely chop the reserved cookies and macadamia nuts.
- Microwave the semisweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth, about 1 minute.
- Top the caramel clusters with the melted chocolate. Immediately sprinkle with crushed cookies, chopped macadamia nuts or toasted coconut. Chill until set, another 30 minutes.
MOCHA TARTLETS
Steps:
- Make custard:
- Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours.
- Make tartlet shells while custard chills:
- Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).
- Preheat oven to 350°F.
- Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.
- Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired.
- Assemble tartlets:
- Fill pastry bag with custard and pipe decoratively into shells.
POTATO SAMOSA TARTLETS
Steps:
- Make the filling:
- In a large skillet cook the onion, the chilies, the gingerroot, the curry powder, the chili powder, the cumin, the cloves, the cinnamon, and the salt in the oil over moderately low heat, stirring, until the onion is softened. While the onion is cooking, in a large saucepan of boiling salted water cook the potatoes for 3 to 5 minutes. Stir in the tomato, the coriander, the yogurt, and black pepper to taste, cook the mixture, stirring, for 1 minute (do not let it boil), and let it cool. (The filling may be made 2 days in advance and kept covered and chilled.)
- On a lightly floured surface roll out half the dough 1/8 inch thick and chill the remaining half, covered with wax paper. Cut out 54 rounds with a 2-inch round cutter and fit them into lightly oiled 1/8-cup gem tins. Spoon 1 level teaspoon of the filling onto each tartlet shell and spoon a small dollop of the chutney on top of the filling. Roll out the remaining dough 1/8 inch thick, with cutter cut out 54 more rounds, and fit the rounds on top of the filled shells. Press around the edge of each tartlet to seal the 2 pieces of dough, brush the tartlets with the egg wash, and prick each tartlet once with a fork. Bake the tartlets in the bottom third of a preheated 400°F oven for 20 to 25 minutes, or until they are pale golden.
SAMOA TARTLETS
Make and share this Samoa Tartlets recipe from Food.com.
Provided by Diana Adcock
Categories Frozen Desserts
Time 35m
Yield 12 tartlets, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter a 12-cup muffin pan well.
- In a food processor pulse the flour, 1/4 cup coconut, brown sugar and salt until well combined.
- Add the cold butter, continue to pulse until butter is incorporated, with pea sized pieces.
- Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds and up the sides about 1/4 inch.
- Bake on middle rack until crusts are golden, around 20 minutes.
- Turn off oven.
- Remove pan and sprinkle the chocolate evenly between the 12 baked tart shells.
- Return pan to oven for 2 to 3 minutes-just until the chocolate is melted.
- Sprinkle each crust with 1 tablespoon of the remaining coconut.
- Cool for 5 minutes, then place in freezer for at least 15 minutes.
- Using a thin spatula gently remove each crust from the muffin pan.
- Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more toasted coconut.
Nutrition Facts : Calories 144.8, Fat 11.8, SaturatedFat 8.1, Cholesterol 7.6, Sodium 72.9, Carbohydrate 12.1, Fiber 2.4, Sugar 5.7, Protein 2.1
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