Can I make Cajeta Strawberry Tartlets ahead of time?

Yes, you can prepare the tartlet shells and cajeta filling up to 3 days in advance. Store the shells in an airtight container at room temperature and keep the cajeta refrigerated. Assemble with strawberries just before serving for the best texture.

What is the difference between cajeta and caramel?

Cajeta is a Mexican caramel made from slowly simmered goat’s milk, giving it a richer, tangier flavor than traditional caramel, which is typically made from sugar and cow’s milk or cream. Cajeta is thicker, deeper in flavor, and perfect for desserts like these tartlets.

Can I use store-bought tart shells for this recipe?

Can I use store-bought tart shells for this recipe? Absolutely. Store-bought mini tart shells save time and still work beautifully. Just make sure they’re crisp and sturdy enough to hold the cajeta and strawberries.

How long do Cajeta Strawberry Tartlets last in the fridge?

Assembled tartlets last up to 2 days in the refrigerator. However, they are best enjoyed fresh to keep the crust crisp. For longer storage, refrigerate the components separately and assemble when ready to serve.

Cajeta Strawberry Tartlets – Sweet, Creamy, and Easy Dessert

Name: Cajeta Strawberry Tartlets: A Sweet Mexican Twist on a Classic Dessert
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 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; 1 ½ cups cajeta; 2 tablespoons heavy cream (optional); 1 ½ cups fresh strawberries, sliced; 1 tablespoon sugar; Zest of 1 lime (optional); Optional: crushed pistachios, sea salt, whipped cream

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.

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.

Notes

Refrigerate assembled tartlets for up to 2 days.

Store unfilled tart shells separately.

Homemade cajeta can be substituted with store-bought.