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Alfajores Tartlets Recipe

Alfajores Tartlets Recipe
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★★★★★

4.8 from 18 reviews

These Alfajores Tartlets feature a tender, melt-in-your-mouth buttery crust filled with creamy dulce de leche and finished with a classic shredded coconut garnish. Inspired by the traditional South American alfajores cookies, these mini tartlets combine a soft cornstarch-based dough with a rich caramel center, perfect for a delightful dessert or sweet snack.

Ingredients

Scale

For the Tartlet Dough

  • 100g butter, softened
  • 70g powdered sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 130g cornstarch
  • 70g all-purpose flour
  • Pinch of salt

For the Filling and Garnish

  • Dulce de leche (store-bought or homemade), as needed for filling
  • Shredded coconut, for garnish

Instructions

  1. Cream the Butter and Sugar: In a mixing bowl, beat together the softened butter and powdered sugar until the mixture is light, fluffy, and creamy, which usually takes about 2-3 minutes with an electric mixer.
  2. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully incorporated, ensuring the batter is smooth.
  3. Incorporate Dry Ingredients: Gradually sift in the cornstarch, all-purpose flour, and a pinch of salt. Gently mix until a soft, cohesive dough forms without overworking it to keep the texture tender.
  4. Chill the Dough: Wrap the dough in plastic wrap or cover the bowl and chill in the refrigerator for about 15-20 minutes to firm up, making it easier to handle and shape.
  5. Prepare Tartlet Molds: Preheat your oven to 170°C (340°F). Lightly grease mini tartlet molds or use non-stick spray to prevent sticking.
  6. Shape and Bake the Tartlet Shells: Press the chilled dough evenly into the tartlet molds, ensuring the edges and bottom are well covered. Bake in the preheated oven for 10 to 12 minutes, or until the tartlets are lightly golden but still soft.
  7. Cool the Tartlets: Remove the baked shells from the oven and allow them to cool completely in the molds before removing to prevent breaking.
  8. Fill with Dulce de Leche: Once cooled, spoon or pipe a generous amount of creamy dulce de leche into each tartlet shell, smoothing the tops evenly.
  9. Garnish with Coconut: Roll or press the edges of each filled tartlet in shredded coconut to add the signature alfajores touch and a bit of texture.
  10. Serve and Enjoy: Serve immediately or store in an airtight container at room temperature for up to two days for optimal freshness.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Make sure not to overbake the tartlet shells to maintain their tender texture.
  • Dulce de leche can be homemade by slowly cooking sweetened condensed milk or store-bought for convenience.
  • Keep the tartlets refrigerated if not consumed within a day to preserve freshness, especially in warm climates.
  • Shredded coconut can be toasted lightly to enhance flavor before garnishing.

Nutrition

Keywords: alfajores, tartlets, dulce de leche, South American dessert, cornstarch cookies, coconut garnish, caramel tartlets

Find it online: https://maicook.com/alfajores-tartlets-recipe/