Cookie Tacos

Cookie Taco Shells

1 C. sugar

3/4 C. blanched almonds

1/4 C. water

White Chocolate Custard Sauce

6 egg yolks

2 t. cornstarch

2 C. heavy (whipping) cream

1/2 C. sugar

2 C. half-and-half

2 t. vanilla extract

3 oz. white chocolate, chopped

2 pints raspberries

1 ripe papaya, seeded and diced

1 pint strawberries, hulled and quartered

1 C. chocolate sauce (can be store bought)

2 oz. white chocolate, shaved

Garnish
8 mint sprigs

To make the taco shells:
Place the sugar and nuts in a blender or a food processor. Grind very fine, then add the water and mix well. It should be a paste. Let stand for 10 minutes.

Preheat the oven to 375° F. Line cookie sheets with parchment paper and place the dough in a pastry bag without a tip.

Pipe small half dollar-sized rounds onto the paper, leaving about 4 inches between the cookies for spreading. Bake 1 tray at a time on the top shelf of the oven, 10 to 13 minutes or until evenly browned.

Cut between the cookies with scissors and gently fold the edges of the paper to make each cookie into a taco shape. Place between 2 boxes of kitchen wrap to hold the shape until set, about 30 seconds. Shape the remaining cookies, working as quickly as possible; place the tray in the oven for a few moments to rewarm the cookies if they become too cool to bend.

To make the custard sauce:
Combine the egg yolks with the cornstarch, 1 1/2 cups of the cream and the sugar in a mixing bowl. Heat the half-and-half in a saucepan and bring to a boil. Reduce heat to low and cook 5 minutes. Remove from heat.