Rustic Tartlets Filled With Dulce De Leche Strawberries And Mango Recipes

SIMPLE STRAWBERRY DULCE DE LECHE SHORTBREAD TART

Steps:

• Make cookie crust:
• Heat oven to 350°F with rack in middle. Lightly butter a large baking sheet.
• Whisk together flour, cornstarch, baking powder, and salt in a small bowl.
• Beat together butter and sugar in a large bowl with 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.
• 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.)
• 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:
• Beat cream with sour cream, sugar, and vanilla using an electric mixer until soft peaks form.
• Assemble tart:
• 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.
• Serve immediately.

RUSTIC TARTLETS FILLED WITH DULCE DE LECHE, STRAWBERRIES AND MANGO

Steps:

• In covered food processor, process flour, 1 tablespoon sugar and the salt with on-and-off pulse to mix. Add cold butter; pulse several times. Slowly add ice water, pulsing until dough holds together. Do not over mix.
• Place dough on lightly floured surface; gather dough into a ball. Wrap dough in plastic wrap; refrigerate at least 30 minutes.
• To make Filling, in medium bowl, gently toss strawberries, mango and 1 tablespoon sugar. Refrigerate.
• To assemble tartlets, heat oven to 350°F. Spray 12 to 15 (3-inch) tart pans with cooking spray.
• On floured surface, roll out dough with rolling pin. Cut dough into rounds slightly larger than pans. Press dough rounds in bottom and up side of each tart pan; trim any dough overhang. Place pans on cookie sheet.
• Bake on center oven rack 15 to 20 minutes or until shells are light golden brown. Place cookie sheet on cooling rack; cool shells in pans.
• Remove Tartlet Shells from pans. Spoon and spread dollop of dulce de leche in each shell. Add spoonful of strawberry-mango mixture to each. Garnish each with mint leaf.