I’ve been asked many times if there is just one type of alfajor cookies and the answer is no. In South America you’ll find Peruvian, Colombian, Argentinian, etc.. different versions of alfajores. All of them have a different twist and are delicious. The cookie base is different but one of the things that they have in common is the filling which is dulce de leche.
You know I love alfajores and I have been thinking about this recipe for a long time. Finally, I got a couple of dulce de leche cans and made this awesome dessert. This tart has 3 layers: crust (similar to an alfajor cookie dough), dulce de leche filling and a coconut topping. Coconut is a common ingredient to use in Peruvian alfajores.
Let’s start with the recipe and if you want to watch how I made this recipe, visit me on Instagram @pastry_tales
Yield one 9 inch tart pan
For the crust
11 tablespoons unsalted butter at room temperature
1 cup powdered sugar
3 egg yolks at room temperature
1 teaspoon vanilla extract
zest of one lemon (this is optional but I think lemon goes super good with this dessert)
1 and 3/4 cups all-purpose flour
1/2 teaspoon salt
For the filling
1 can dulce de leche
For the topping
1 and 1/2 cups sweetened coconut flakes
1 egg white at room temperature. I used a whole egg but I think just using one of the egg whites you have leftover from the crust works good too
1/2 cup granulated sugar (if using sweetened coconut), if using unsweetened, please use one cup of sugar.
2 tablespoons cream
For the crust
1.- In a bowl and using a mixer cream your butter for 2 minutes. Then, add powdered sugar and mix ingredients in medium-high speed for 2-3 minutes until light and fluffy.
2.- Add in yolks one by one beating well after each addition. Add vanilla and keep mixing. Add in zest if using and mix for another 30 seconds.
3.- Add flour and salt and mix in low speed until all the ingredients are well incorporated about 1 minute. Finally, mix in medium speed for 20-30 seconds. Dough will be soft and kind of sticky but that’s ok.
4.- Shape dough into a ball and flat it down with your hands. Cover with plastic and chill in the fridge for 1-2 hours.
1.- Preheat oven to 350 F.
2.- Take dough out from the fridge and roll it out on top of a floured surface. I used a piece of parchment paper on top and then I roll it out. Transfer dough to the tart pan and chill in fridge for 20 minutes.
*If you have leftover dough, use it to make mini alfajores so you can decorate your tart.
3.- After 20 minutes, take it out from the fridge. Grab a piece of foil and spray some cooking spray and place it on top of the raw crust. Oily part facing the crust. Add some pie weights on top and bake for 15 minutes.
4.- Take out the pan and let it cool for 15 minutes.
Keep your oven on 350 F.
For the filling
1.- Open a can of dulce de leche and carefully spread it on top of the pre-baked crust. Set aside.
Now, let make the coconut topping
1.- In a bowl mix all the topping ingredients. Then spread that topping on top of the dulce de leche.
2.- Bake for about 20 minutes until the top is slightly golden.
3.- Let it cool completely before serving.
3.-You can decorate with dulce de leche and mini alfajores.
Do not refrigerate.