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This riff on the Peruvian Alfajor cookie is super easy and yet very impressive. A free-form shortbread tart is topped with dulce de leche and fresh strawberries for a fantastic treat everyone will love.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Lightly butter a large baking sheet.
WHISK cornstarch, flour, baking powder and salt in a medium bowl.
BEAT butter and sugar in a large mixer bowl on medium-high speed until light and fluffy. Add egg yolks and vanilla extract. Reduce speed to low; add cornstarch mixture until fully incorporated.
FORM dough into a ball. Flatten slightly to form a fat disc. Place between two large sheets of parchment paper and refrigerate for 30 minutes.
REMOVE dough from refrigerator and set on a flat surface. Keep dough between parchment paper sheets and roll out to 1/8-inch thickness (about 10-inch round). Remove top piece of parchment. Carefully lift the parchment and dough and place on prepared baking sheet.
BAKE for 15 to 17 minutes or until shortbread is pale golden (do not allow to brown). Remove shortbread to a wire rack and allow to cool completely.
MICROWAVE dulce de leche in small bowl until easily spreadable. Pour over shortbread and gently spread evenly. Top with sliced strawberries. Sprinkle with powdered sugar, if desired. Serve immediately.
|Calories from Fat||60|
|Total Fat 7g||11%|
|Saturated Fat 4.5g||22%|
|Total Carbohydrate 19g||6%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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