Pave de Biscoito Maria (Layered Cookie Tart)

Recipe by Muffin Goddess
READY IN: 6hrs




  • NOTE: Maria cookies are usually found in the ethnic/Hispanic foods section of grocery stores. Hard ladyfingers or graham crackers may be substituted.
  • Remove label from condensed milk can.
  • Place UNOPENED can in a large saucepan and cover it with water.
  • Boil for 1 to 1. 5 hours, making sure that the top of the can is always covered with at least a half-inch of water to prevent an explosion (if the water level becomes too low, just add some more hot water to the pan until can is sufficiently covered).
  • Remove can from water with tongs or a strainer and set aside to cool.
  • Allow can to come to room temp before opening (hot can is under pressure and will spray you if opened).
  • With a mixer, beat the butter/margarine and sugar until well-mixed (3-5 min. depending on strength of your mixer).
  • Add yolks, one by one, beating well after each addition.
  • Add cocoa powder now if you want a chocolate pavé (very good this way).
  • Beat in vanilla extract and heavy cream (beat only until mixture is homogeneous and fluffy- it will become grainy if overmixed).
  • Pour milk or half-and-half in a shallow dish for moistening cookies.
  • In a 2-quart glass casserole or 8x8" dish, dip cookies one by one and form a layer to cover the bottome of the casserole.
  • Next, spread half of the butter-cream mixture over the cookies.
  • Top with another layer of moistened cookies and rest of the butter-cream mixture, ending with a layer of moistened cookies.
  • Spread entire can of room-temp dulce de leche over the dessert.
  • Sprinkle with roasted peanuts, and decorate with maraschino cherries that have been patted dry.
  • Refrigerate for 4 hours or overnite to allow layers to fully blend.