I remember memories of my childhood where I wished I was a Girl Scout. Not because I wanted to wear the earth tone brown uniforms adorned with tens of merit badges awarding me for such accomplishments as successful knot tying, mind you, but because I wanted to sell Girl Scout Cookies. I wanted to be the type of door - to - door sales girl that people were thrilled to see, as I toted around a bag filled with green boxes decorated with photos of smiling girls and delicious cookies. Thin Mints, Tagalongs, Lemon Cream, even the boring Shortbreads were the items beloved by all, but my favorite were Samoas. The chewy cookies covered in caramel and toasted coconut and drizzled with chocolate were a cookie-lover's dream.
Unfortunately, as a child, I was... how do you say it nicely? Fat. And if I was allowed boxes of cookies, you'd be sure that I'd eat them all and the only thing I'd have to show for it would be plenty of empty boxes and a hefty bill to the Girl Scouts.
Maybe it was a better thing that I wasn't a Girl Scout.
You can imagine the wheels that were turning when I decided to turn this coconut tart into a giant Samoa Cookie. I recently saw a post on Baking Bites linking to YumSugar's take on Samoas, turning them into an ice cream treat. I knew that Dorie's creamy coconut tart would have been a perfect drawing board to turn them into my favorite childhood treat.
Instead of the Sweet Tart Dough, I used Dorie's Chocolate Tart Dough. I kept the rest of the recipe the same, but I drizzled the top with both chocolate and dulce de leche atop the tart.
This tart was HEAVEN. Do a little dance, make a little love, get down tonight heaven. The rich chocolate tart was the perfect vessel for the creamy, crunchy coconut custard, the pillowy whipped cream, and the delectable duo of caramel and chocolate. Incredible. And a fun little take on a classic cookie.
Check out Beryl of Cinemon Girl for the recipe and check out the rest of TWD for more tarts!
Mmmm... messy, delicious tart.