Cajeta Strawberry Tartlets: A Sweet Mexican Twist on a Classic Dessert

Craving something sweet, creamy, and deeply rooted in tradition? These Cajeta Strawberry Tartlets bring the rich, caramel essence of Mexican cajeta together with bright, fresh strawberries—all nestled in a crisp buttery tart shell. Whether you’re hosting a brunch, treating your family, or simply indulging in a quiet moment, this dessert delivers comfort and elegance in every bite. In this post, we’ll explore the origins of this family favorite, walk through the ingredients, show you how to make it step by step, and offer tips for storing, serving, and even putting your own twist on it.

Cajeta Strawberry Tartlets: A Sweet Mexican Twist on a Classic Dessert

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• Author: Clarice
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: 6 tartlets
• Category: Dessert
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

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Description

These Cajeta Strawberry Tartlets are a sweet fusion of Mexican tradition and home baking. Rich cajeta caramel, fresh strawberries, and crisp tart shells come together for a dessert that’s simple yet unforgettable.

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Ingredients

For the tartlet shells:

1 ¼ cups all-purpose flour

½ cup unsalted butter, cold and cubed

¼ cup powdered sugar

1 large egg yolk

1–2 tablespoons cold water

Pinch of salt

For the cajeta filling:

1 ½ cups cajeta

2 tablespoons heavy cream (optional)

For the topping:

1 ½ cups fresh strawberries, sliced

1 tablespoon sugar

Zest of 1 lime (optional)

Optional: crushed pistachios, sea salt, whipped cream

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Instructions

1. Make the dough: Mix flour, sugar, and salt. Cut in butter. Add yolk and water to form dough. Chill 30 mins.

2. Roll and cut dough. Press into tartlet pans. Prick bottoms.

3. Bake at 375°F for 12–15 minutes. Cool completely.

4. Warm cajeta with cream if needed. Spoon into cooled shells.

5. Top with strawberries tossed in sugar and zest.

6. Garnish and serve.

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Notes

Refrigerate assembled tartlets for up to 2 days.

Store unfilled tart shells separately.

Homemade cajeta can be substituted with store-bought.

Cajeta and Strawberries: A Match Made in My Family’s Kitchen

I still remember the first time Grandma let me help stir the cajeta. That warm, caramelized scent filled our kitchen, wrapping us in a cloud of sweet tradition. She’d pull out her worn copper pot, pour in the goat’s milk, and tell stories of her childhood in Michoacán while stirring with patience only grandmothers have.

Those afternoons were our secret world. And once the cajeta was golden and thick, she’d let me lick the spoon—a reward better than candy. But it was one spring morning, strawberries just picked from a neighbor’s garden, that she decided to try something new. She placed sliced berries into mini tart shells, spooned warm cajeta over the top, and chilled them just enough to hold their shape. What we ended up with wasn’t just dessert—it was a layered memory of heritage, creativity, and love.

Why These Tartlets Are More Than Just a Dessert

These Cajeta Strawberry Tartlets are one of those magical recipes that brings everyone to the table—kids, abuelas, cousins who “don’t do sweets.” There’s something about the way the tangy strawberries cut through the deep caramel flavor of cajeta, nestled into a crisp shell that makes you want just one more.

I’ve made them for school events, dinner parties, even date nights at home. And every single time, someone asks for the recipe. It’s a humble yet elegant dessert that connects my family’s Mexican roots with the joys of home baking. It’s sweet but not cloying, festive but not fussy. It’s the kind of recipe you make once and never forget.

Ingredients & Flavor Foundations

The beauty of Cajeta Strawberry Tartlets lies in their simplicity. Just a handful of high-quality ingredients come together to create layers of flavor—crisp, creamy, fruity, and rich. Here’s exactly what you’ll need:

Ingredients:

For the tartlet shells:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup powdered sugar
• 1 large egg yolk
• 1–2 tablespoons cold water
• Pinch of salt

For the cajeta filling:

• 1 ½ cups cajeta (goat’s milk caramel, homemade or store-bought)
• 2 tablespoons heavy cream (optional, for softer texture)

For the strawberry topping:

• 1 ½ cups fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional, to macerate strawberries)
• Zest of 1 lime (optional, for brightness)

Optional Garnish:

• Crushed pistachios
• Flaky sea salt
• Whipped cream or crema

Quality Makes the Difference

Use the freshest strawberries you can find—preferably local and in season. The natural tartness balances the sweet, caramel-rich cajeta perfectly. If you’re prepping these for a special occasion, try making your own tart shells from scratch. They’re buttery, crisp, and hold up beautifully to the rich filling.

Even if you’re short on time, don’t skip the chill step. A brief rest in the fridge gives the tartlets the structure they need and lets the flavors settle into harmony. These small details make all the difference.

You can also explore other Mexican-inspired dessert recipes for ideas that complement these tartlets perfectly.

How to Make Cajeta Strawberry Tartlets

Making these Cajeta Strawberry Tartlets isn’t just about dessert—it’s a hands-on, heartwarming process that turns simple ingredients into something special. Follow these clear steps to bring them to life in your kitchen.

Step-by-Step Instructions:

Step 1: Make the tartlet dough
In a large mixing bowl, combine flour, powdered sugar, and salt. Add cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Mix in the egg yolk and just enough cold water to form a soft dough. Gently knead, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Shape and bake the tartlet shells
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ¼ inch thickness. Cut into rounds and press into mini tart pans or a muffin tin. Prick the bottoms with a fork. Bake for 12–15 minutes, or until lightly golden. Let cool completely.

Step 3: Prepare the cajeta filling
If using store-bought cajeta, warm it slightly in a saucepan with a bit of cream to loosen the texture. Stir until smooth and glossy. If homemade, ensure it’s cool but pourable.

Step 4: Fill the tartlets
Once tartlet shells are cool, spoon in about 1–2 tablespoons of cajeta into each shell. Chill for 15–20 minutes to allow the caramel to slightly firm.

Step 5: Add strawberries
Toss sliced strawberries with a bit of sugar and lime zest, if using. Spoon them generously over the cajeta layer, letting the juices drip naturally.

Step 6: Garnish and serve
Top with crushed pistachios, a pinch of flaky sea salt, or a small dollop of whipped cream for a bakery-style finish.

Serving, Variations, and Storage

How to Serve Cajeta Strawberry Tartlets Beautifully

These Cajeta Strawberry Tartlets shine as a dessert centerpiece. Serve them slightly chilled or at room temperature, allowing the buttery crust to soften just enough for that perfect bite. Arrange them on a white platter for contrast, and if you’re feeling fancy, dust them with powdered sugar or a light drizzle of leftover cajeta.

They’re ideal for Mother’s Day, baby showers, birthdays—or even just a Sunday afternoon when your soul craves sweetness. A small spoonful of crema or a swirl of whipped cream adds richness, while crushed pistachios give a gorgeous crunch. Pair them with a light coffee or cinnamon tea for a balanced finish.

You’ll find similar presentation tips in my Mini Tres Leches Cups recipe, which also turns small bites into show-stoppers.

Variations and How to Store Them

These tartlets are wonderfully adaptable. Here are a few twists to try:

• Tropical flair: Add diced mango or pineapple with the strawberries.
• Chocolate twist: Swirl a bit of dark chocolate into the cajeta before spooning it in.
• Nut crust: Replace half the flour with ground almonds for a richer, gluten-light crust.

To store, place assembled tartlets in an airtight container in the fridge for up to 2 days. For best texture, keep strawberries separate and top just before serving. The tart shells can be made 3–4 days ahead and stored at room temperature in a sealed container. Cajeta keeps refrigerated for up to 3 weeks and is always ready to elevate your next dessert.

Love creamy, dreamy Mexican flavors? Check out my easy Chocoflan Heart Shape—another timeless recipe that melts hearts.

FAQ: Cajeta Strawberry Tartlets

From Grandma’s copper pot to your modern kitchen, these Cajeta Strawberry Tartlets carry the warmth and richness of tradition. They’re simple, stunning, and sweet in every sense. Whether you’re introducing someone to the beauty of cajeta or just looking for a new go-to dessert, this recipe is a heartfelt winner.