It’s Girl Scout Cookie time have you heard? This is my daughter’s first year as a Daisy Scout and my first year as a troop leader. That being said I have a LOT of cookies at my disposal. So many that I am looking for new and exciting ways to work with them. Lemongrass Infused Fruit Tarts with a Trefoil Crust sounded perfect to bring to my book club.
- 1 Box Trefoils Girl Scout Cookies
- 1/2 Stick Butter
- 1 Package Lemon Pudding
- Lemon Grass
- Small Muffin Tin
Thanks Cake Spy and Craftsy for the tips on how to convert shortbread cookies into crust! I crushed an entire box of Trefoils in my food processor. Next I added a half a stick of melted butter. You might need to add a bit more if your cookie crumbs are not getting dough like. Once you have the right consistency fill your mini muffin tins about half way full. Use your fingers to press the crumbs into crusts.
Bake these suckers at 350 for about 10 minutes. Allow to cool completely and then GENTLY remove them. They are fragile (hence all those buttery crumbs).
My pudding called for 2 cups of milk. I chopped up a stalk of lemon grass and placed it into my milk and then microwaved the milk for about 2-3 minutes. Pudding instructions specify using cold milk so put this in the fridge and allow to cool. I wanted the heat to infuse some of the lemongrass into the milk. Once cool remove the lemongrass stalks and prepare according to package.
Scoop a small amount of lemongrass infused pudding into each tart crust. Add a fresh raspberry and then zest a lime on top. Yum and easy! Now what can I make with all those Thin Mints and Samoas?