We recently moved into a new workspace. Since there’s really just me and two other colleagues who run the Immaculate show, we thought the good old fashioned cubicle setup just didn’t seem to be the best way to work together. So we decided to mix things up a bit. Called dibs on a corner conference room on the floor, redecoration is in order to get some of our folk art installed, and we’ll have a cool new office space for our small but mighty team. No silos, no dividers, just a lot of face time and insider jokes with each other. Everything was on track and we moved in two days ago. All seemed well, until Facilities came by and dropped off our floor-to-ceiling tack board.
5 minutes after our new “package” arrived, we began to notice a toxic stench not unlike burnt plastic slowly permeating our new office. We quickly discover the culprit to be our new tack board. So day 2 in our new office and we quickly had to abandon ship and flee to safer grounds where we could take deep inhales without gagging.
Now if only we had been able to negotiate that oven to be installed in our new office. Then we could’ve baked up these creamy salted caramel chocolate cookie tarts and attempted a little “aroma transfusion”. But I guess there’s also the chance that itt might have made the stench even worse.
I’m hoping that you’re not also hiding out from a stinky room like me. But in any case, I honestly think any and every room could always use some sweet aroma from freshly baked cookies, and these gluten free cookie tarts would do just the trick!
You Will Need:
- 1 package Immaculate Baking Co.® refrigerated Gluten Free Chocolate Chunk Cookies
- 1/2 cup whipping cream
- 1/2 cup dulce de leche (caramelized sweetened condensed milk)
- 1 1/2 teaspoons grated semisweet or dark chocolate
- Coarse sea salt, if desired
Here’s How to Get the Dough Rolling:
- Heat oven to 325°F. Generously spray 24 mini muffin cups with cooking spray. Let dough stand at room temperature 10 minutes. Cut each piece of dough in half. Press 1 piece of dough in bottom and up sides of each muffin cup.
- Bake 8 to 10 minutes or until golden brown. Cool in pan 10 minutes. Run knife around edge of each tart to loosen, but do not remove from pan. Continue to cool 20 minutes. Gently remove tarts from pan.
- In small bowl, beat whipping cream on low speed of electric mixer until it begins to thicken. Gradually increase speed to high and beat just until stiff peaks form; set aside. In small microwavable bowl, microwave dulce de leche uncovered on High 10 seconds to soften; stir. (Do not microwave too long or the heat of the dulce de leche may melt the whipped cream; you are just trying to soften it so it folds more easily into the whipped cream). Gently fold dulce de leche into whipped cream just until blended. Place slightly less than 1 tablespoon cream mixture in each tart. Sprinkle each with about 1/8 teaspoons grated chocolate and small amount of salt.
Expert Tips: Dulce de leche is caramelized condensed milk and can be found in the baking section of the grocery store near the condensed milk, or in the Hispanic section. If you can’t find it, fold 3 tablespoons caramel or butterscotch ice cream topping into the whipped cream. (Do not use more or it will be too thin.)
24 cookie tarts
1 Cookie Tart: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g, Polyunsaturated Fat 0g, Monounsaturated Fat 2g, Omega 3 0g); Cholesterol 0mg; Sodium 45mg; Potassium 35mg; Total Carbohydrate 17g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 4g); Protein 1g
% Daily Value: Total Fat 10% (Saturated Fat 11%); Cholesterol 0%; Sodium 2%; Potassium 1%; Total Carbohydrate 6% (Dietary Fiber 0%); Vitamin A 0% (Beta Carotene 0%); Vitamin C 0%; Calcium 0%; Iron 4%; Vitamin D 0%; Vitamin E 2%; Thiamin 0%; Riboflavin 0%; Niacin 0%; Vitamin B6 0%; Folic Acid 0%; Vitamin B12 0%; Pantothenic Acid 0%; Phosphorus 0%; Magnesium 0%; Zinc 0%; Selenium 0%; Copper 2%; Manganese 8%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 1