Argentinian Gluten-Free Dulce de Leche Cheesecake Tartlets with Quince Compote
Discover this sumptuous Argentinian dessert recipe featuring gluten-free Dulce de Leche Cheesecake Tartlets with Quince Compote. Explore the rich flavors of Argentina while enjoying a dessert that caters to gluten sensitivities and offers vegan alternative options.
Allergens
Dairy, Eggs
Ingredients
- 1. 200g gluten
- free graham crackers 2. 100g unsalted butter, melted 3. 450g cream cheese, softened at room temperature 4. 120g granulated sugar 5. 2 large eggs 6. 1 cup (240ml) dulce de leche 7. 1/4 teaspoon salt 8. 1 teaspoon pure vanilla extract 9. 160g quince paste, thinly sliced 10. Fresh mint leaves, for garnish
Instructions
- In a medium sized bowl, combine the gluten free graham crackers and melted butter. Mix well and then press the mixture into the bottom of 4 mini tartlet pans or springform tins. Refrigerate for 30 minutes to set.
- Preheat your oven to 350°F (175°C). In a large bowl, beat together the softened cream cheese, granulated sugar, eggs, dulce de leche, salt, and vanilla extract until smooth and creamy.
- Pour the cheesecake mixture over the chilled crusts in each tartlet pan or springform tin. Bake for 20 25 minutes, or until the edges are slightly golden and the centers are just set. Remove from the oven and let them cool completely.
- Once cooled, remove the cheesecake tartlets from the pans or tins. Arrange each tartlet on a plate with slices of quince paste and garnish with fresh mint leaves. Serve chilled.
Chef’s Insight
The combination of dulce de leche and quince paste in this dessert recipe highlights the rich flavors of Argentina while offering a delightful gluten-free experience.
Notes
Be sure to use gluten-free graham crackers to ensure the dish remains gluten-free.