Fresh Strawberry & Dulce de Leche Tart
A luscious, no-fuss dessert that layers rich dulce de leche, vibrant fresh strawberries, and fluffy whipped cream over a buttery shortbread crust. It comes together quickly and looks stunning on any table. Perfect for summer gatherings or whenever you need an elegant treat without the effort.
🛒 Ingredients
8 servings
- 250 g shortbread cookies, finely crushed
- 150 g unsalted butter, melted
- 1 egg yolk
- 200 ml dulce de leche
- 3 cups fresh strawberries, thinly sliced
- 200 ml heavy cream, whipped to stiff peaks
- Toasted flaked almonds, to garnish
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Directions
- 1
Preheat oven to 180 °C (350 °F). Combine crushed shortbread cookies with melted butter until the mixture resembles wet sand.
- 2
Mix in the egg yolk until the dough holds together. Press firmly and evenly into the base of a 24 cm springform pan.
- 3
Bake for 15 minutes until lightly golden. Remove from oven and let cool completely before filling.
- 4
Spread the dulce de leche evenly over the cooled crust, reaching all the way to the edges.
- 5
Layer the sliced strawberries over the dulce de leche, then pipe or spoon the whipped cream generously on top.
- 6
Refrigerate for at least 30 minutes. Before serving, garnish with whole strawberries and toasted flaked almonds.
💡 Chef's Tip
Chill your bowl and beaters before whipping the cream — it will hold its shape much longer. For extra depth, stir a pinch of flaky sea salt into the dulce de leche before spreading.
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