Samoa Tartlets Recipes

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SAMOA TARTLETS



Samoa Tartlets image

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

1 tablespoon butter, or as needed
1 cup toasted shredded coconut, plus more for garnish
⅓ cup all-purpose flour
2 tablespoons firmly packed light brown sugar
¼ teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
5 ounces semisweet chocolate, finely chopped
1 quart coconut ice cream
¾ cup warm dulce de leche

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



Samoa Tartlets image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing
1/3 cup all-purpose flour
1 cup shredded coconut, toasted, plus more for garnish
2 tablespoons packed light brown sugar
5 ounces semisweet or bittersweet chocolate, very finely chopped
1/4 teaspoon salt
3/4 cup dulce de leche, warmed (available in the dessert-topping section)
1 quart coconut ice cream

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



Samoa Clusters image

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

Nonstick cooking spray, for the foil
One 7.5-ounce box caramel and toasted coconut cookies, such as Samoas®
4 tablespoons unsalted butter
25 individually-wrapped caramels, unwrapped
1/2 cup dry-roasted macadamia nuts with sea salt, halved, plus more for topping
1 cup semisweet chocolate chips
1 teaspoon coconut oil
Toasted coconut, for topping

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



Mocha Tartlets image

Categories     Coffee     Liqueur     Chocolate     Dessert     Bake     Christmas     Cocktail Party     Winter     Gourmet

Yield Makes 24 tartlets

Number Of Ingredients 17

For mocha custard
2 large egg yolks
2 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch
3/4 cup whole milk
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2 tablespoon Tía Maria or other coffee liqueur
1/2 tablespoon unsalted butter, softened
1 teaspoon instant-espresso powder
For butter cookie dough
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 large egg, lightly beaten
1/2 teaspoon vanilla
Special equipment: 24 small (2 7/8- to 1 1/2-inch) sandbakkel or petit four molds; a pastry bag fitted with 1/2-inch star tip (optional)

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



Potato Samosa Tartlets image

Categories     Herb     Potato     Bake     Vegetarian     Summer     Gourmet

Yield Makes 54 tartlets

Number Of Ingredients 18

For filling
3/4 cup minced onion
1/4 cup minced canned green chilies (wear rubber gloves)
4 teaspoons minced peeled fresh gingerroot
1 3/4 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup vegetable oil
2 large boiling potatoes (1 pound), peeled and minced (about 2 cups), reserved in a bowl of cold water
1 small tomato, peeled, seeded, and chopped fine (1/3 cup)
2 tablespoons chopped fresh coriander
2 tablespoons plain yogurt
2 recipespâte brisée
1/2 cup finely chopped bottled mango chutney, or to taste
an egg wash made by beating 1 large egg with 2 teaspoons water

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



Samoa Tartlets image

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

1/3 cup flour
1 cup shredded coconut, toasted
2 tablespoons brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, cold
5 ounces semisweet chocolate, chopped fine
3/4 cup dulce de leche
1 quart coconut ice cream

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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