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