Cajeta Strawberry Tartlets are a sweet, simple dessert that brings together two beloved flavors: rich, golden goat’s milk caramel (cajeta) and juicy fresh strawberries. These bite-sized tartlets are easy to make at home but feel like something special you’d find at a family celebration. Perfect for Mother’s Day, brunches, or an afternoon coffee treat, they offer a warm, homemade flavor with just the right touch of Mexican tradition. The creamy, sticky cajeta paired with tart berries and a buttery shell is a match made in heaven—and you don’t need to be a pastry chef to pull it off.
Why You’ll Love This Mexican Recipe
- Classic Mexican cajeta adds an authentic and nostalgic touch
- Perfect for spring and summer gatherings or dessert tables
- No rolling pin or fancy pastry skills required
- Can be made ahead and easily customized with other fruits
Ingredients
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 tbsp cold water (as needed)
- ½ cup cajeta (goat’s milk caramel, available in most Latin or specialty aisles)
- 1½ cups fresh strawberries, sliced
- Optional: mint leaves or a sprinkle of cinnamon for garnish
Substitutes:
– Cajeta can be swapped with dulce de leche or thick caramel sauce if needed
– Use pre-made mini tart shells to save time
How to Make It (Step-by-Step)
Step 1: Preheat oven to 350°F. Grease a mini muffin pan or use mini tart pans.
Step 2: In a bowl, mix flour and powdered sugar. Add cold butter and use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
Step 3: Add egg yolk and mix until a dough forms. If it’s dry, add cold water, 1 teaspoon at a time.
Step 4: Press small amounts of dough into each cup of the muffin pan, forming a base and sides.
Step 5: Prick the bottom of each tartlet with a fork and bake for 12–15 minutes or until golden. Let cool completely.
Step 6: Spoon about 1 teaspoon of cajeta into each cooled tart shell and top with sliced strawberries.
Step 7: Garnish with mint or cinnamon if desired. Serve immediately or refrigerate until ready.
Helpful Tips
- Use cold butter for a flaky tart crust that holds shape.
- Let tart shells cool fully before adding cajeta to prevent melting.
- Add a pinch of salt to the dough if you like a sweet-salty flavor.
- Store unassembled: Keep baked tart shells and toppings separate until serving to keep them crisp.
FAQs
Q: Can I make these ahead of time?
Yes—bake the shells up to 2 days ahead and store in an airtight container. Add cajeta and fruit just before serving.
Q: What is cajeta and where can I find it?
Cajeta is a thick caramel made from goat’s milk. Look for it in the Latin aisle or near condensed milk products.
Q: Can I freeze these tartlets?
You can freeze the tart shells (unfilled), but the assembled tartlets are best enjoyed fresh.
What to Serve With It
Serve these tartlets with café de olla, Mexican hot chocolate, or a cold glass of horchata. They also pair beautifully with vanilla ice cream or whipped cream on the side.
These Cajeta Strawberry Tartlets are the perfect bite of creamy, fruity, and buttery goodness. Easy to make and even easier to love—they’re a sweet little way to share Mexican flavor with your family.
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Cajeta Strawberry Tartlets – A Sweet Mexican Treat Made Easy
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Cajeta Strawberry Tartlets are a sweet, buttery dessert filled with rich Mexican caramel and juicy strawberries. Easy to make and perfect for spring gatherings.
Ingredients
1 cup all-purpose flour
¼ cup powdered sugar
½ cup unsalted butter, cold and cubed
1 egg yolk
1 tbsp cold water (as needed)
½ cup cajeta (goat’s milk caramel)
1½ cups fresh strawberries, sliced
Optional: mint leaves or a sprinkle of cinnamon for garnish
Instructions
1. Preheat oven to 350°F. Grease a mini muffin pan or mini tart pans.
2. In a bowl, mix flour and powdered sugar. Add cold butter and blend until crumbly.
3. Add egg yolk and mix to form dough. Add water if needed to bring it together.
4. Press dough into each mini tart mold. Prick bottoms with a fork.
5. Bake for 12–15 minutes until golden. Cool completely.
6. Fill each shell with cajeta and top with sliced strawberries.
7. Garnish with mint or cinnamon if desired. Serve fresh or refrigerate.
Notes
Use dulce de leche if cajeta is unavailable.
Let crusts cool fully before filling to keep the cajeta smooth.
Store tart shells separately and assemble just before serving for best texture.
Perfect for brunches, spring parties, or Mother’s Day.
Nutrition
- Serving Size: 1 tartlet
- Calories: 160
- Sugar: 10g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg