Pies & Tarts

Dulce de Leche Shortbread Tart

Official LA LECHERA®
Dulce de Leche Shortbread Tart
Recipe Info - Skill Level
Recipe Info - Serving Size
16 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
15 min
This riff on the Peruvian Alfajor cookie is super easy and yet very impressive. A free-form shortbread tart is topped with dulce de leche and fresh strawberries for a fantastic treat everyone will love.


Make It

Step 1

Preheat oven to 350° F. Lightly grease a large baking sheet.

Step 2

Whisk cornstarch, flour, baking powder and salt in a medium bowl.

Step 3

Beat butter and sugar in a large mixer bowl on medium-high speed until light and fluffy. Add egg yolks and vanilla extract. Reduce speed to low; add cornstarch mixture until fully incorporated.

Step 4

Form dough into a ball. Flatten slightly to form a fat disc. Place between two large sheets of parchment paper and refrigerate for 30 minutes.

Step 5

Remove dough from refrigerator and set on a flat surface. Keep dough between parchment paper sheets and roll out to 1/8-inch thickness (about 10-inch round). Remove top piece of parchment. Carefully lift the parchment and dough and place on prepared baking sheet.

Step 6

Bake for 15 to 17 minutes or until shortbread is pale golden (do not allow to brown). Remove shortbread to a wire rack and allow to cool completely.

Step 7

Microwave dulce de leche in small bowl until easily spreadable. Pour over shortbread and gently spread evenly. Top with sliced strawberries. Sprinkle with powdered sugar, if desired. Serve immediately.


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