These dulce de leche mini tarts are simple to make and utterly delicious. The combination of a slightly salty almond shortbread crust with rich, caramel-like dulce de leche creates a perfect bite-sized dessert that’s great for parties or a sweet snack.
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The almond shortbread shells can be prepared, baked, and cooled while you make the dulce de leche. Once both components are at room temperature, fill the tart shells and refrigerate until ready to serve. These tarts hold up well in the fridge for a few days, making them convenient for preparing in advance.
Almond Shortbread Crust
An easy almond shortbread mini tart crust is ideal for these tarts. If you already have a favorite shortbread or tart crust recipe, feel free to use it. The texture should be firm enough to hold the dulce de leche while still offering that tender, buttery bite the almond shortbread provides.
Making Dulce de Leche
You can use store-bought dulce de leche or make it yourself. Homemade dulce de leche is surprisingly simple and yields a fresh, deep caramel flavor. The only requirement is time: it needs several hours to cook slowly and then time to cool before opening.
The easiest stovetop method starts with a can of sweetened condensed milk. Remove the label and place the sealed can in a stockpot. Fill the pot with water so there are at least 2 inches of water covering the can at all times while it cooks.
Bring the water to a gentle simmer, then reduce the heat to low and let the can simmer for 2.5 to 3.5 hours. Simmer longer for a darker, richer dulce de leche. About halfway through the cooking time, carefully turn the can with tongs to promote even color. It’s essential that the can remain fully submerged; keep a container of hot water nearby to top up the pot as needed and check the water level every 20–30 minutes.
When the cooking time is complete, remove the can with tongs and allow it to cool completely before opening. Opening while hot is dangerous and can cause the contents to splatter.
Assembling the Mini Tarts
After the tart shells and dulce de leche have fully cooled, spoon or pipe the dulce de leche into each shell. Chill the filled tarts in the refrigerator for at least an hour to set. Just before serving, garnish as desired with whipped cream, sparkling sugar, or a light sprinkle of flaky salt to accentuate the caramel flavor.
These mini tarts make a lovely, portable dessert and are easy to scale up for gatherings. Enjoy!