Tropical Tart with Homemade Cajeta

It’s been busy around here. Recipe testing takes place twice a week and right after the last dish is washed, I’m up in my office writing writing writing. The book is taking shape and feeling real. The last few days have been incredibly productive and satisfying.

getting ready to test recipes

recipe testing day

I now have two assistants to wash dishes help a few hours a week. This definitely makes me happy and productive. This week, Ally and Maria ventured to the basement shelves and organized everything. They took inventory and grouped similar products together, even alphabetizing! Now, the OCD part of me will rest easy. As the book deadline nears (October.. not that far away,) the produce season ramps up (no pun intended!) and plans for photography get finalized, it’s going to be really important to have a handle on what’s on those shelves.

With all the jar-ganizing going on in the basement, I thought I owed the hard workers an afternoon treat. I’ve been dreaming of this tart for awhile – every ingredient is a pantry item and it was ready to serve in under an hour. Now, when I say pantry item, I’ll admit I’m talking about *my* pantry, but the recipes are all here or there, and push comes to shove, you could buy pineapple sauce and ricotta at the grocery store, so there is no excuse not to jump on this tropical bandwagon right away.


photo by ally kirkpatrick

The one item that might be unfamiliar and a little hard to find is something you’ll want to have on hand anyway. Really. Let’s talk Cajeta. The goat milk version of dulce de leche. It’s caramel but instead of achingly sweet there is a whisper of tang. It’s magical. It’s dangerous. I’m pretty sure it talks to me from the refrigerator.

Goat’s milk is more widely available now than it used to be. I hope you can find it at your supermarket. Whole Foods and Trader Joes both carry pasteurized goat’s milk, which works very well for cajeta. If you can find raw goat’s milk, it’s even better.

The wonderfully talented PBS star and cookbook author Pati Jinich told me she visited the town in Mexico where this caramel is made and then we both rhapsodized about the beauty of cajeta. At that point, I had enjoyed it on a spoon. And on ice cream. And I was worried for my waistline. Pati had a great idea. Dip fruit in it! Apples! Bananas! Pineapple! Suddenly, that jar of cajeta was looking healthy. Right? Right?

With the combination of fruit and cajeta in my mind, a jar of pineapple rum sauce, and a vague recollection of pineapple ricotta pie a friend’s mother used to make, this tart was born.


First, make the Cajeta

…then make the tart…



3 thoughts on “Tropical Tart with Homemade Cajeta”

  1. This sounds amazing Cathy. I made cajeta for Christmas gifts when my daughter’s share of fresh goat milk became a bit too much for her. It is truly divine and I can only imagine how wonderful it would be in this tart. I noticed several half gallon packages in her freezer yesterday; I should have absconded with some!

  2. Wow, that cajeta sounds delicious (and worth the 4 hours of stirring, esp if it lasts so long). I need to source goat’s milk around here.

    I wonder if I can get my minions to organize things once school gets out. If I paid them with cajeta, I bet they would.

    Thanks, Cathy!

Leave a Reply

Your email address will not be published. Required fields are marked *