Menu

Rustic Tartlets Filled with Dulce de Leche, Strawberries and Mango

  • Save Recipe
Rustic Tartlets Filled with Dulce de Leche, Strawberries and Mango
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Dainty and delicious, these tiny tartlets are bursting with the freshest tastes of summer.
By Yvette Marquez
Updated Jul 26, 2013

Ingredients

Tartlet Shells

  • 1 cup Gold Medal™ all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup ice water

Filling

  • 20 fresh strawberries, diced
  • 1 large ripe mango, seed removed, peeled and diced
  • 1 tablespoon granulated sugar
  • 1 can (13.4 ounce) dulce de leche (caramelized sweetened condensed milk)
  • Fresh mint leaves, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    Place dough on lightly floured surface; gather dough into a ball. Wrap dough in plastic wrap; refrigerate at least 30 minutes.
  • 3
    To make Filling, in medium bowl, gently toss strawberries, mango and 1 tablespoon sugar. Refrigerate.
  • 4
    To assemble tartlets, heat oven to 350°F. Spray 12 to 15 (3-inch) tart pans with cooking spray.
  • 5
    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.
  • 6
    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.
  • 7
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dulce de leche is readily available in the baking or Latin foods aisle in the supermarket.
  • tip 2
    Enjoy the tartlets cold or at room temperature.
  • tip 3
    You can substitute miniature muffin pans for tartlet pans.

Nutrition

Nutrition Facts are not available for this recipe
© 2021 ®/TM General Mills All Rights Reserved