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Restaurant Dishes Up Girl Scout Cookie Recipe For Tagalong Torta With Do-Si-Do Crust
Photo courtesy of Tratoria Neapolis
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It might be the end of awards season, but it's just the beginning of an even more important time of the year: Girl Scout cookie season. Though these sweet little treats are absolutely perfect on their own or crushed on top of ice cream, there are other ways to elevate their already ethereal taste. (Transforming them into something new sure is better than throwing them into the landfill, after all.)
Chef Bryant Wigger from Trattoria Neapolis in Pasadena is purchasing cookies from Girl Scout Troop 14201 from Willard School in Pasadena and using them to create two original desserts: the Tagalong Torta and a Samoa cookies sandwich. He was kind enough to share the torta recipe with us.
For the torta, Wigger makes a Do-Si-Do cookie crust, then tops it with peanut butter mousse and a dark chocolate ganache and finishes things off with Tagalong crumbles. He serves it alongside a quenelle of house-made blueberry sorbetto, but store-bought gelato will work just fine too.
Here's how it's done:
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Tagalong Torta
Makes 24 pieces, or 1 half sheet tray (18x13 inches)
Do-Si-Do Crust
2 boxes Do-Si-Dos
50 g melted butter
Grind up the Do-Si-Dos in a food processor until crumbled. Mix with 50 g melted butter and press into parchment paper lined sheet tray then bake at 350 for 10 min or until golden brown. Let cool.
Peanut Butter Mousse
400g cream
200g milk
130g peanut butter
5 yolks
70g sugar
Whisk all ingredients in a pot and cook over medium heat until thickened, stirring constantly. Once thickened, strain through a fine mesh strainer into a bowl and allow to cool slightly. Pour over Do-Si-Do crust, then set in freezer and allow to freeze completely.
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Chocolate Ganache
230g cream
230g 55% cocoa chocolate
Bring cream to a simmer, then pour over chocolate. Mix completely, then pour over frozen peanut butter mousse. Spread evenly and return to freezer. Once frozen, remove tart from pan with a spatula and cut to desired sizes. Trattoria Neapolis cuts theirs into 4x6 pieces, and then serves with a quenelle of gelato.
Sprinkle crumbles on top if you really want to get fancy. Or if you're like us, just eat it off the tray. Girl Scout cookies know no rules.
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