Pies & Tarts

Dulce de Leche Shortbread Tart

Dulce de Leche Shortbread Tart
Level
Easy
Prep
20 minutes
Cook
15 minutes
Servings
16 servings
  • 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.

Key Ingredients

Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can
Ingredients
  • 3/4 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup NESTLÉ LA LECHERA Dulce de Leche
  • 1 1/2 cups sliced fresh strawberries
  • Powdered sugar (optional)

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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