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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly butter a 9-in. tart pan with removable bottom. Place 18 of the cookies in a food processor; process until finely ground, about 30 seconds. Drizzle in melted butter; pulse until combined, about five times. Press mixture into bottom and up the sides of prepared tart pan, using a jar or a measuring cup to press firmly into pan. Freeze until set, about 20 minutes.

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  • Beat cream cheese, salt, and 1/2 cup of the dulce de leche in a bowl with an electric mixer fitted with a whisk attachment on high speed until smooth, about 1 minute. Beat heavy whipping cream in a separate bowl with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold whipped cream into cream-cheese mixture until smooth. Spread mixture evenly in prepared crust. Cover and chill at least 4 hours or up to overnight.

  • Microwave on high the remaining 2 Tbs. dulce de leche in a small microwavable bowl until loose but not hot, about 30 seconds. Drizzle over chilled tart. Crush remaining 2 cookies; sprinkle around edge of tart.

Enlist The Kids

Little hands will love to help press in the pie crust and whip the cream-cheese filling for this crazy-delicious riff on Argentina's chocotorta.

Nutrition Facts

289 calories; total fat 18g; saturated fat 10g; sodium 272mg; carbohydrates 29g; fiber 1g; sugar 21g; protein 4g; calcium 86mg; iron 1mg.

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