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Active Time
1 hour
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Total Time
1 hour
When we say simple, we mean it. And simplicity is exactly what you want when the local strawberry season arrives, and you'd rather be outside than indoors at the stove—even though you want to celebrate berry season with an easy, spectacular dessert. Ta da! We've solved the problem.
Borrowing and expanding on South American alfajores, those addictive buttery sandwich cookies filled with dulce de leche, we've made one big, flat cookie base (no hassling with tart pans), spread it with dulce de leche, and then topped it with a soft pillow of whipped cream for freshly sliced strawberries. It doesn't get better than this!
Ingredients
Makes 8 servings
Cookie crust:
Cream:
Assembly:
Make cookie crust:
Step 1
Heat oven to 350°F with rack in middle. Lightly butter a large baking sheet.
Step 2
Whisk together flour, cornstarch, baking powder, and salt in a small bowl.
Step 3
一起打黄油和糖在一个大碗里h an electric mixer on medium-high speed until light and fluffy, then beat in egg yolks and vanilla. Reduce speed to low and mix in flour mixture until combined.
Step 4
Form dough into a disk and roll out between 2 large sheets of parchment paper into an 11-inch round (about 1/8 inch thick). Peel off and discard top piece of parchment. Slide round (still on bottom piece of parchment) onto baking sheet. (Butter on sheet will help keep parchment in place.)
Step 5
Bake until round is firm to the touch and pale golden around edges, 12 to 16 minutes. Slide round on parchment onto a rack to cool completely.
Make cream:
Step 6
Beat cream with sour cream, sugar, and vanilla using an electric mixer until soft peaks form.
Assemble tart:
Step 7
Carefully slide cool tart from parchment onto a flat platter or cutting board. Gently spread dulce de leche onto crust (an offset spatula is helpful for this), taking care not to break crust. Spoon cream on top of dulce de leche and top with strawberries.
Step 8
Serve immediately.
•Crust can be made, but not topped, 3 days ahead and cooled completely, then kept wrapped in plastic at room temperature.
How would you rate Simple Strawberry Dulce de Leche Shortbread Tart?
Leave a Review
Reviews (7)
Back to TopBoring.
mtnmeye
9/19/2016
OMG, this was amazing! I made the dulce de leche as per the recipe, WOW. It was so simple. Had no sour cream so used a mix of Greek yogurt and crema with the whipping cream, turned out perfect. Also had no corn starch so used a cup of rice flour and that just worked out perfectly.
sugarchinni
Toronto, Canada
4/7/2016
This is a great récipe. Everybody at home loves it! I make the basic cheesecake crust: sugar, melted butter and nuts and bake it for 10 minutes to make the dessert faster.
alefer
12/4/2013
I thought this was good tart, very tasty, but it didn't wow me or any of my family. I used store-bought dulce de leche and though it tasted good alone, I did not see how it added to the tart-- couldn't taste it. Crust was good and easy and cream mix was also good and hassle free. I would give it three and a half stars if the program allowed.
Anonymous
Germany
6/9/2013
Tasty. I made the dulce le leche in the oven and it turned out well. It firmed up in the fridge overnight and there were no problems with oozing. Unlike with the cream, which is put too close to the edges before adding the strawberries. So it looked a little messy but tasted good!
Anonymous
Maryland
5/12/2013
Really simple to make, delicious, and beautiful to serve at the table. I made this with "homemade dulce de leche" - basically by boiling a closed can of condensed milk for 2 hours. All my guests were impressed and devoured it immediately.
jhsiao
California
5/14/2012
I thought this was delicious and totally hit the mark! Easy, uncomplicated, simple yet beautiful and quite tasty. A+
stephaniephotography
4/8/2012
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