Argentinian Gluten-Free Dulce de Leche Cheesecake Tartlets with Almond Crust

Allergens

Dairy, Eggs

Ingredients

• 1 cup almond flour
• 3 tablespoons granulated sugar
• 5 tablespoons cold unsalted butter, cut into small cubes
• Pinch of salt
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup Dulce de Leche
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C). In a food processor, combine almond flour, 3 tablespoons sugar, and a pinch of salt. Pulse until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Press the mixture into the bottom and slightly up the sides of four 4 inch tartlet pans with removable bases. Bake for 12 15 minutes or until golden brown. Let cool completely on a wire rack. In a large bowl, combine softened cream cheese, Dulce de Leche, 1/2 cup sugar, eggs, sour cream, vanilla extract, and 1/4 teaspoon salt. Blend until smooth using an electric mixer or whisk. Divide the filling evenly among the cooled tartlet shells. Bake for 20 25 minutes or until the filling is set but still slightly jiggly in the center. Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.

Chef’s Insight

Use high-quality Dulce de Leche for an authentic Argentinian flavor.

Notes

Ensure that all ingredients are gluten-free to maintain a gluten-free dish.