Create a citrus twist for a crowd-sized dessert. Start with an easy sugar cookie crust and add a creamy filling.
Bake-Off® Contest 45, 2012
Brett Youmans
Reading, Pennsylvania
Torte
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1
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roll Pillsbury™ refrigerated sugar cookie dough
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1
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package (8 oz) cream cheese, softened
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1
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teaspoon pure vanilla extract
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1 1/4
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cups flaked coconut, toasted*
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1 1/4
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cups chopped macadamia nuts, toasted**
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3
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tablespoons grated orange peel
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2
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tablespoons grated lemon peel
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1
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can (14 oz) Eagle Brand® Sweetened Condensed Milk
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1/4
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cup freshly squeezed orange juice
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2
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tablespoons butter
Icing
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1
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cup white baking chips
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1
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tablespoon Crisco® All-Vegetable Shortening
Garnish, if desired
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1
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large orange, cut into 16 thin slices
Steps
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1
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add 1/4 of the cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add 1 cup of the coconut, 3/4 cup of the nuts, 1 tablespoon of the orange peel and 1 tablespoon of the lemon peel; beat until well blended. Spread evenly in bottom and up side of ungreased 10-inch nonstick tart pan with removable bottom.
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2
Bake 18 to 23 minutes or until light golden brown. Cool completely, about 1 hour.
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3
Meanwhile, in 2-quart heavy saucepan, add condensed milk, orange juice, butter, remaining cream cheese, orange peel and lemon peel. Cook over low heat, 20 to 25 minutes, stirring constantly with wire whisk, until mixture is bubbly and thickened. Remove from heat; spread over cooled crust. Refrigerate until cooled, about 1 hour.
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4
In small microwavable bowl, combine icing ingredients, microwave on High 30 to 40 seconds, stirring every 10 seconds, until smooth. Drizzle over cooled torte to cover. Sprinkle with remaining 1/4 cup coconut and 1/2 cup nuts, lightly pressing into icing. To serve, cut into 16 wedges; top each with orange slice. Store loosely covered in refrigerator.
-
1
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add 1/4 of the cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add 1 cup of the coconut, 3/4 cup of the nuts, 1 tablespoon of the orange peel and 1 tablespoon of the lemon peel; beat until well blended. Spread evenly in bottom and up side of ungreased 10-inch nonstick tart pan with removable bottom.
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2
Bake 18 to 23 minutes or until light golden brown. Cool completely, about 1 hour.
-
3
Meanwhile, in 2-quart heavy saucepan, add condensed milk, orange juice, butter, remaining cream cheese, orange peel and lemon peel. Cook over low heat, 20 to 25 minutes, stirring constantly with wire whisk, until mixture is bubbly and thickened. Remove from heat; spread over cooled crust. Refrigerate until cooled, about 1 hour.
-
4
In small microwavable bowl, combine icing ingredients, microwave on High 30 to 40 seconds, stirring every 10 seconds, until smooth. Drizzle over cooled torte to cover. Sprinkle with remaining 1/4 cup coconut and 1/2 cup nuts, lightly pressing into icing. To serve, cut into 16 wedges; top each with orange slice. Store loosely covered in refrigerator.
Expert Tips
* To toast coconut, spread in shallow pan. Bake at 350°F 8 to 10 minutes, stirring occasionally, or until golden brown. Remove from pan.
** Chop larger macadamia nuts. To toast nuts, spread in shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, or until light brown. Remove from pan.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 240
% Daily Value
- Total Fat
- 27g
- 42%
-
- Saturated Fat
- 13g
- 67%
- Trans Fat
- 2g
- Cholesterol
- 30mg
- 10%
- Sodium
- 250mg
- 11%
- Total Carbohydrate
- 46g
- 15%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 37g
- Protein
- 5g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012
Crisco is a trademark of The J.M. Smucker Company
Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
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