- 1 box Samoa cookies *See note if you don’t have these
- 3 tablespoon butter, melted
- 8 ounces of cream cheese, cold – has to be full fat
- 8 ounces mascarpone, cold – full fat
- 1/4 cup white sugar
- 2 1/2 cups Homemade Caramel at room temperature – See Note
- 1 1/2 flaked coconut
- 1/4 cup melted chocolate (I prefer dark)
- In a food processor pulse the cookies until they are crumbs.
- Pour the crumbs into a bowl and add the melted butter.
- Mix with a fork to incorporate and moisten the crumbs.
- Press the crumbs into a 9″ tart pan with removable bottom or a 9″ springform pan with a removable bottom.
- Pop this into the fridge for about 30 minutes.
- While the crust is chilling, combine the cream cheese, mascarpone, sugar and 1 cup of caramel with an electric mixer.
- Beat on medium speed until well-blended, about 2 minutes.
- Remove the tart crust from the fridge and spoon in the filling, evening it as much as possible.
- Put it back in the fridge, uncovered and chill for at least 2 hours.
- While the tart is in the fridge toast the coconut.
- In a medium to large skillet over medium heat, add in the coconut and toss it around with a rubber tipped spatula so it doesn’t burn. This should take about 3-7 minutes.
- When the coconut is golden brown remove from the pan and place in a bowl; allow to cool.
- When tart is thoroughly chilled, mix the remaining 1 1/2 cups of caramel with the toasted coconut and gently spread it over the filling. Be careful as you don’t want to push down and smush the filling.
- Drizzle with the melted chocolate.
- Refrigerate at least 1 hour before serving.
If you don’t have Samoas on hand, simply take 1 box of shortbread cookies (10 ounces), 4 ounces of chocolate (chopped), 1/2 cup toasted coconut and 10 soft caramel chews and process in the food processor until it resembles crumbs.
When making the caramel follow the ‘Making The Caramel’ section of the recipe.