Arequipajito Tarta

The Arequipajito Tarta is a delightful fusion dessert that marries the indulgent flavors of traditional Arequipa caramel, affectionately known as "arequipe," with the refreshing zest of a classic mojito. This tarta has become a popular treat in various Latin American countries, known for its creamy layers and satisfying balance of sweetness and tang.

History and Background

Arequipe is a rich, creamy caramel sauce similar to dulce de leche, made by simmering milk and sugar to a luscious golden brown. It has origins in Latin America, with variations found in Colombian and Argentinean cuisines. Mojito, on the other hand, is a cocktail believed to have originated in Cuba, known for its refreshing minty and lime flavors. When combined, these two distinctive tastes create the Arequipajito Tarta—a dessert that encapsulates the spirit of South American indulgence and tropical flair.

Ingredients

• Flour - 2 cups
• Granulated Sugar - 1 cup
• Butter - 1/2 cup, chilled and cubed
• Eggs - 3 large, separated
• Arequipe - 1 cup
• Fresh Mint Leaves - 1/4 cup, finely chopped
• Lime Zest - 1 tablespoon
• Lime Juice - 1/4 cup
• Heavy Cream - 1 cup
• Baking Powder - 1 teaspoon
• Salt - 1/2 teaspoon

Preparation

Step 1: Crust

To make the crust, start by mixing flour, baking powder, and salt in a large bowl. Add chilled butter cubes and blend using a pastry cutter or your hands until the mixture resembles coarse crumbs. Stir in one egg yolk and 2 tablespoons of iced water to form a dough. Wrap the dough and refrigerate for at least 30 minutes.

Step 2: Filling

Beat the remaining egg yolks and sugar until pale and creamy. Slowly incorporate the arequipe, ensuring it’s well-mixed. Fold in mint leaves and lime zest.

Step 3: Whipped Cream

Beat the heavy cream to soft peaks and gently fold it into the arequipe mixture to create a light filling.

Assembly and Cooking

Preheat your oven to 350 degrees Fahrenheit. Roll out the dough on a floured surface and line a tart pan with it. Bake blind for 10 minutes or until lightly golden. Pour the prepared arequipe and mint filling into the cooled tart shell.

Gently warm the remaining lime juice and gradually temper the separated egg whites before folding them into the filling for extra volume and a glossy finish.

Bake for 25-30 minutes until the filling is set but still slightly jiggly. Remove from oven and let it cool completely. Refrigerate the tarta for at least 2 hours before serving.

Enjoying Your Arequipajito Tarta

This dessert pairs beautifully with a cup of strong coffee or a chilled Cruz Blanca, a traditional South American chilled tea. Garnish your tarta with fresh mint leaves or a dusting of powdered sugar for an extra touch of elegance.