Horchata & Dulce de Leche Tartlets

Horchata de Arroz, containing milk, vanilla, cinnamon and rice, is one of my favorite drinks. It is often served cold, but there is something so wonderfully warm and cozy about it. Filled with gooey dulce de leche, horchata custard, and a smooth Chantilly cream, this tartlet is the perfect treat to get you through this insanely harsh winter ♥

This recipe yields 12 tartlets, baked in a standard cupcake tray.
horchata 2


  • 2 tablespoon whole milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cup all purpose flour
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed

Dulce de Leche 

  • 1 can of sweetened condensed milk

Horchata Custard

  • 1/4 cup rice
  • 3/4 cup water
  • 1 cup milk
  • 1/2 tsp cinnamon
  • 1/2 tbsp vanilla extract
  • 6 tbsp granulated sugar
  • 2 large egg yolks
  • 1 tbsp cornstarch

Chantilly Cream (recipe from 365 Days of Baking & More)

  • 4 oz cream cheese
  • 1 cup heavy cream, cold 
  • 1/3 cup confectioner’s sugar
  • 1 tsp vanilla extract


  1. Make the Dulce de Leche: Place your can of sweetened condensed milk in a large pot, on its side. Fill with water, ensuring that the can is completely submerged.
  2. Boil for 2.5 hours, continuing to add water into the pot to keep the can covered.
  3. Carefully remove the can and let cool for 30-45 minutes. ***DO NOT*** attempt to open it until it has cooled to room temperature. dulce-homemade-e1549991634791.jpeg
  4. Make the crust: Preheat oven to 375 F. Stir milk, egg, and vanilla together in a small bowl and refrigerate.
  5. Stir flour, confectioners sugar, and salt together in a medium bowl.
  6. Use your fingers to rub the (cold!!!) cubes of butter into the dry ingredients until you get pea sized crumbs, without big chunks of butter.
    • Be careful not to over-rub the butter and melt it.
  7. Pour the wet ingredients into the mixture and stir to combine, until the dough comes together to form a ball.
  8. Gently pat the dough down and flatten into a thick disc, wrap in plastic wrap, and let rest in the refrigerator for at least an hour
    • This will allow the gluten strands to relax as well as for the butter to cool down after being handled.
  9. Place the dough on a lightly floured surface and roll thin. Use a cookie cutter or cup about an inch wider than the baking cup, to cut out circles of dough. Place the dough into the cupcake tray, pressing into the corners and up the sides of each cup.
  10. Poke holes throughout the dough with a fork. Cover each tart with parchment paper and fill with baking beans, rice, sugar, or pie weights.
    • this minimizes dough shrinkage and cracks
  11. Bake the tarts for 15 minutes. Remove weights, and place tarts on a baking sheet. Bake for an additional 5 minutes, or until the shells are crisp and golden brown.
  12. Now for the aesthetic step. Once the tart shells have fully cooled, use a grater to shave down the uneven edges. This will give you a smooth, professional tart shell.
  13. Make the horchata custard: Add the rice and water into a pot, and cook until fluffy. Add more water if necessary.
  14. Add the cooked rice, milk, ground cinnamon, vanilla extract, and sugar into a blender or food processor. Blend for 2-3 minutes. Pour your mixture into a pot through a sieve, getting rid of lumps. Sieve twice if needed.
  15. Cook horchata on medium heat, lightly stirring, and bring to a boil.
  16. In the meantime, place egg yolks and cornstarch into a bowl and whisk until the mixture is pale, thick, and smooth.
  17. Pour the horchata into the egg mixture slowly in a continuous stream while whisking vigorously.
    • Pouring the hot liquid tempers the egg mixture, preventing the custard from becoming scrambled eggs when heated again. Continuous whisking ensures that the eggs are heated at an even temperature and do not get cooked. 
  18. Pour the mixture back into the pot and place on low-medium heat. Whisk vigorously and continuously as it thickens. Take custard off the heat shortly after it begins to boil. Pour into a glass bowl.
    • If the custard is overcooked and does not have a smooth consistency, but the taste is good, no worries! Pour the custard into the bowl through a sieve to achieve a smooth texture.
  19. Press plastic wrap onto the surface of the custard (so that it does not form a crust) and let it reach room temperature. Refrigerate.
  20. Make the Chantilly cream: Beat cream cheese, sugar (sift it in!!!), and vanilla extract until creamy and smooth. Set aside.
  21. Separately, beat cold cream until it reaches soft peaks. Add in cream cheese mixture in thirds, beating between each addition. Continue beating until mixture is uniform, smooth, and at stiff peaks. Refrigerate.
    • Do not over-beat, or the cream will curdle! 

      Processed with VSCO with f2 preset
      stiff peaks
  22. Assembly: Pipe a very thin layer of dulce de leche into your tartlets. It is very sweet, so a little will go a long way. Freeze for 10 minutes. Spoon your cooled horchata custard into your tartlets and neatly smooth the tops. Freeze for 10 minutes.
  23. Pipe your cream in any design you like!
    • Make sure that everything is cold, otherwise the Chantilly cream will not keep its shape. 
  24. Use a sifter to dust cinnamon onto your finished tartlets.
  25. Enjoy! 😉



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