Summer Fruit Shortbread Tartlets

You’ve got to love a dessert that looks impressive, tastes unbelievable, but that’s actually quite simple to make. These juicy, sweet tartlets are exactly that. Baked, then filled with a creamy dulce de leche filling and topped with fresh strawberries and mangos, these little bites are ideal for a buffet or party, as you can fill a couple of hours before your guests arrive. (I have made these numerous times, especially for our cookbook signings!) 

The dulce de leche is the secret ingredient that sets these tarts apart. It’s a milky marvel from south of the border and literally translates to milk jam. Dulce de leche looks and feels a lot like caramel, but the flavors are more complex and the sweetness is less overwhelming. 

Here’s how to make them: 

Gather 3-inch tarts tins.

Measure your dough ingredients.

In a food processor, pulse flour, salt and sugar. Add cold butter and pulse several times. Add ice water slowly and pulse until dough holds together. Careful to not over-mix!

Place the dough onto a lightly floured surface and gather into a ball and wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Place tins on a cookie sheet.

Dice strawberries and mango.

Combine strawberries, mangos, sugar and refrigerate.

On a floured surface, roll out the dough.

Cut pastry dough slightly larger than tin.

Press crust onto bottom and up sides of pan and trim overhang.

Place tins on a cookie sheet and bake tartlets.

Place the cookie sheet on a wire rack to cool before removing tarts.

Gather your fillings.

Spread a dollop of dulce de leche.

Spoon strawberry and mango filling on each tart shell. For an added touch garnish with a mint leaf.