These tartlets look impressive, taste irresistible, and are surprisingly simple to make. Baked until golden, then filled with a creamy dulce de leche and topped with fresh strawberries and mango, they’re perfect for parties or a buffet. You can assemble them a couple of hours before guests arrive, making them an ideal make-ahead dessert. I’ve prepared these many times for signings and events because they travel well and always disappear fast.
The key to these tartlets is the dulce de leche. This smooth, milky confection—literally “milk jam”—resembles caramel in texture, but offers more complex, mellow flavors and a less cloying sweetness. Using a good-quality canned dulce de leche keeps the recipe quick, but you can also make your own at home if you prefer.
Rustic Tartlets Filled with Dulce de Leche, Strawberries and Mango
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
Tartlet Shells:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup ice water
Filling:
- 20 fresh strawberries, diced
- 1 large ripe mango, seed removed, peeled and diced
- 1 tablespoon granulated sugar
- 1 can dulce de leche, 13.4 ounce
- Fresh mint leaves, if desired
Instructions
-
In a covered food processor, pulse the flour, 1 tablespoon sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water, pulsing until the dough just holds together—do not overmix.
-
Turn the dough onto a lightly floured surface and gather it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
-
Meanwhile, in a medium bowl gently toss the diced strawberries and mango with 1 tablespoon sugar. Refrigerate until ready to use.
-
Preheat the oven to 350°F (175°C). Spray twelve to fifteen 3-inch tart pans with cooking spray.
-
On a floured surface, roll out the dough and cut rounds slightly larger than the tart pans. Press each round into the bottom and up the sides of the pans, trimming any excess. Place the pans on a baking sheet.
-
Bake on the center oven rack for 15 to 20 minutes, or until the shells are lightly golden. Transfer the baking sheet to a cooling rack and let the shells cool in the pans.
-
Remove the tartlet shells from the pans. Spoon a dollop of dulce de leche into each shell and spread slightly. Top with a spoonful of the strawberry–mango mixture and garnish with a mint leaf, if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.