Rustic Tartlets Filled with Dulce de Leche, Strawberries, and Mango


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.

Rustic Tartlets Filled with Dulce de Leche, Strawberries and Mango

Showcase summer’s splendid fruits by making these delicate and light fruit tartlets.

Rustic Tartlets Filled with Dulce de Leche, Strawberries and Mango


Tartlet Shells:

  • 1 cup 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


  • 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 
  • Fresh mint leaves, if desired


  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.
Get the recipe for these tartlets over at Betty Crocker.