Cookie or confectionary?
My Success Tart Cookies, or confectionary kakes are based on a Norwegian kake called The Success Tart (Suksessterte). It was invented in Vadsø in the late 1970s and quickly spread all over Norway. Today, you’ll find a lot of different versions of the recipe, but my cookies are based on a recipe I received from a native.
Originally, the Success Tart is a single cake with a butter cream between two layers of almond cake topped with a layer of dark chocolate.
My sucess tart cookie recipe is inspired by the Sarah Bernhardt Cookies, where the chocolate cream filling has been replaced by the success tart butter filling. The idea behind these cookies are that you can have a small taste of the cake without having to eat a full cake.
The ultimate dessert cookie
Another benefit is that the cookies are perfect for freezing, which makes them perfect when you need a sweet treat. I often use them as a dessert after dinner. Let the cookies thaw for 10 minutes and they are ready to be eaten with a cup of good coffee. 1-2 cookies per person is fine, but they don’t take long to thaw if you need more.
I have yet to meet someone who dislikes this cookie. Even people who don’t want to have desserts enjoy a bite of my Success Tart Cookie.
The cookie has to be made in three steps. First, you bake the almond cookies, which should be slightly chewy. Next, you cook the butter cream and apply it onto the almond cookies. Finally, you dip the cookies in a dark chocolate to create the top coat. If you don’t have time to do all the operations in one day, don’t worry. The cookies, as well as the butter cream, will store well in a container for a few days.
Ingredients for Success Tart Cookie
Cookie
400 g almonds
440 g powder sugar
6 egg-whites
Buttercream
10 egg yokes
230 g white sugar
3 dl cream
3 sheets of gelatin
250 g melted butter
Topping
400 g dark chocolate
40 g lard
Learn to make Success Tart Cookies step by step
This recipe will give approximately 50-60 cookies.
Cookie
- Turn the oven to 180 degrees Celsius.
- Assemble all your ingredients and start with the cookies.
- Grind the almonds in a food processor or something similar
- Mix the almonds with the powderd sugar
- Beat the egg whites stiff
- Softly cut in the almond/sugar mixture into the egg whites. Stir as little as possible, but make sure everything has blended properly.
- Use a spoon to scoop about 10-14 g per cookie and place it on an oven tray. I prefer them as small as possible, but the larger ones are more like regular cookies, while the smaller ones are like confectionary. I usually get room for 18 cookies on each tray.
- Bake at 175-180 degrees Celsius for 10-12 min. They should not turn brown, but the bottom should start to develop a soft brown color.
- This recipe should give you about 50-60 pieces depending on the size.
Buttercream
- Put the gelatin sheets in a glass of cold water
- Use a wide steel pot to cook the buttercream. This is important since we are cooking a relatively large portion of eggs and we want to be able to control the heat. Aluminum pots will alter the color of the cream.
- Add sugar, cream and egg yokes to the pot. Stir and heat up the mixture. Stir all the time. When you spot the first bubble, remove from heat. Place the pot in cold water while you continue to stir.
- Melt the butter in a separate pot and cool it off in cold water while you stir so it doesn’t solidify again.
- Once the butter is cold, but still liquid, add it to the cream and continue stirring.
- Once everything has mixed well, place the cream in a fridge to cool off.
Putting the cakes together
- When the buttercream has firmed, use a spoon to spread a layer on the top of the almond cookie. I like to create a slight top in the middle and then let it be thinner towards the sides, but that is just a preference of mine.
- After you have spread the buttercream on all the cookies, let them cool off for a bit either in a fridge or a freezer for about 15 min.
- Melt the chocolate together with lard in a bowl inserted in a water bath, or use a micro wave oven (if you do the latter, make sure you don’t burn the chocolate.
- Take the cookies out of the fridge/freezer and dip them into the melted chocolate.
- Once you have finished one tray, place it in the freezer to freeze in properly.
- When the cookies are frozen, you may transfer them to a suitable container. I usually place a layer of paper between each layer of cookies.
- Keep the cookies in the freezer until you want to serve them. Take out the amount you want, let them thaw for 10 minutes and serve.
Of course you can eat the Chocolate Tart Cookies straight after baking, but I find that the freezer adds a church to the cookies that I like.
For more recepies from me, go to my food section.
