If you are ready to dive into a dessert that bursts with fresh fruity flavor and delicate textures, this Brazilian Strawberry Tartlets Recipe is the perfect choice to brighten your day. These charming little tartlets combine a crisp, buttery crust with a luscious, creamy filling topped by juicy strawberries that look as delightful as they taste. Every bite offers a wonderful blend of sweetness and tang, making this recipe a true crowd-pleaser whether it’s a festive gathering or a cozy treat at home. I can’t wait to share this favorite Brazilian dessert that’s as fun to make as it is to eat.
Ingredients You’ll Need
The ingredients for this Brazilian Strawberry Tartlets Recipe are wonderfully straightforward, each playing a vital role in building layers of flavor, texture, and that irresistible visual appeal. From the buttery tart crust to the creamy filling and fresh strawberries, every component harmonizes to create something truly special.
- All-purpose flour: The base for a tender, flaky crust that holds all the fillings perfectly.
- Unsalted butter: Cold and cubed for that perfect crumbly texture in the crust.
- Powdered sugar: To gently sweeten the tart shell without overpowering the delicate flavors.
- Egg yolk: Helps bind the dough while adding richness and color.
- Cold water: Just enough to bring the dough together without overheating the butter.
- Pinch of salt: To balance sweetness and deepen the flavor of the crust.
- Sweetened condensed milk: Creates a luscious, creamy filling that’s indulgent yet smooth.
- Cornstarch: Works as the thickening agent for the filling’s perfect consistency.
- Milk: Lightens the filling and adds silkiness.
- Vanilla extract: Infuses a warm, fragrant undertone that complements the strawberries beautifully.
- Heavy cream (optional): Whipped and folded in to give the filling a lighter, airy texture.
- Fresh strawberries: Hulled and halved for that vibrant burst of juicy freshness on top.
- Strawberry jelly or apricot glaze (optional): Adds a shiny finish that makes the tartlets look professionally done and irresistible.
How to Make Brazilian Strawberry Tartlets Recipe
Step 1: Prepare the Tart Crust
Start by combining the flour, powdered sugar, and salt in a food processor or bowl. Adding the cold butter and pulsing or cutting it in until you have coarse crumbs is key to a flaky crust. This texture will make your tartlets light and crisp. Next, mix in the egg yolk and add cold water just a tablespoon at a time until the dough holds together without being sticky. Shape it into a disk, wrap it tightly, and pop it in the fridge to chill for at least 30 minutes. This rest period is essential for easier rolling and a more tender crust.
Step 2: Bake the Tart Shells
While your dough chills, preheat your oven to 350°F (175°C). Roll the dough out evenly and use a cutter to form circles that fit your mini tart pans or muffin tin. Press the dough gently into the molds and prick the bottoms with a fork – this prevents puffing during baking. Bake for 12 to 15 minutes or until the edges turn a lovely golden brown. Allow the shells to cool completely before moving to the filling step, ensuring they stay crisp when filled.
Step 3: Make the Creamy Filling
In a saucepan over medium heat, whisk together the sweetened condensed milk, milk, and cornstarch until totally smooth. Keep stirring constantly so that the mixture doesn’t stick or form lumps. After 5 to 7 minutes, it will thicken to a luscious custard. Remove from heat and stir in vanilla extract for that aromatic flavor pop. For those who want an extra creamy lightness, wait until the filling cools a bit and gently fold in some whipped heavy cream—this step is optional but highly recommended for a fluffy texture.
Step 4: Assemble the Tartlets
Once the tart shells are cooled and the filling is ready, spoon the creamy mixture evenly into each shell. Arrange the halved strawberries neatly on top – this is your moment to get creative with patterns or designs for a stunning presentation. If you like a glossy finish, warm your strawberry jelly or apricot glaze gently and brush it over the strawberries to add that beautiful shine that catches the eye and seals in freshness.
How to Serve Brazilian Strawberry Tartlets Recipe
Garnishes
To enhance the look and taste, try sprinkling a bit of powdered sugar or adding a sprig of fresh mint beside the strawberries. These small touches elevate your tartlets from simple to show-stopping. You can also add finely chopped pistachios or toasted coconut flakes for added crunch and a pop of color. Each garnish adds its own flair without overshadowing the tart’s natural flavors.
Side Dishes
Pairing these Brazilian Strawberry Tartlets Recipe beauties with a scoop of vanilla ice cream or a dollop of whipped cream on the side makes for a truly decadent indulgence. If you prefer something lighter, a simple green tea or black coffee complements the sweetness perfectly, balancing the richness of the filling and freshness of the fruit.
Creative Ways to Present
Try serving these tartlets on a rustic wooden board or a delicate porcelain platter to enhance their charm. For parties, create a mini dessert bar where guests can add their own toppings like crushed nuts, chocolate shavings, or edible flowers. Individual glass jars or mini trifle cups also work well if you want a modern twist and easier servings.
Make Ahead and Storage
Storing Leftovers
Your leftover Brazilian Strawberry Tartlets Recipe can be stored in an airtight container in the refrigerator for up to two days. Keep them chilled to preserve the freshness of the strawberries and the crispness of the crust. Avoid stacking tartlets on top of each other to prevent squishing the toppings.
Freezing
While tartlets are best enjoyed fresh, you can freeze unbaked tart shells wrapped tightly in plastic and foil for up to one month. Bake from frozen and fill just before serving for the best texture. Avoid freezing filled tartlets as the strawberries and cream filling won’t hold their quality upon thawing.
Reheating
If you want to enjoy your tartlets warm, gently reheat the empty tart shells in a low oven for 5 minutes. Add filling and strawberries after warming. Never microwave the filled tartlets, or you risk melting the cream and soggy crust.
FAQs
Can I use frozen strawberries in the Brazilian Strawberry Tartlets Recipe?
Fresh strawberries are ideal for this recipe because they hold their shape and have vibrant flavor. Frozen berries tend to release excess moisture, which can make the tartlets soggy. If frozen must be used, thaw and drain them thoroughly before topping.
Is there a substitute for sweetened condensed milk in the filling?
You can try using homemade condensed milk by simmering milk and sugar until reduced, but it will take more time. Avoid using regular milk alone as it won’t give the same creamy texture and sweetness crucial for the filling.
What’s the purpose of the strawberry jelly or apricot glaze?
Brushing the glaze over the strawberries adds a beautiful shine and helps preserve the freshness of the fruit. It also gives a subtle extra sweetness that enhances the overall presentation and taste of the tartlets.
Can I make the crust without a food processor?
Absolutely! You can use a pastry blender or two knives to cut the butter into the flour mixture by hand until it resembles coarse crumbs. This traditional method works just as well and is great if you don’t have a processor.
How long will these Brazilian Strawberry Tartlets stay fresh once assembled?
Due to the fresh strawberries and creamy filling, it’s best to enjoy them within one day of assembling. Beyond that, the crust may become soggy and the strawberries lose their firmness.
Final Thoughts
Making this Brazilian Strawberry Tartlets Recipe is like inviting a little slice of joy into your kitchen. It’s a beautifully balanced dessert that impresses with its stunning presentation and wins hearts with its irresistible flavor. Whether for a special occasion or just because you deserve a sweet treat, I encourage you to try it yourself—you’ll find it as rewarding to make as it is to eat!
Print
Brazilian Strawberry Tartlets Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Description
These Brazilian Strawberry Tartlets feature a buttery, flaky crust filled with a creamy condensed milk custard and topped with fresh, juicy strawberries. Perfectly sized for individual servings, these tartlets combine a delicate balance of textures and flavors that make a delightful dessert for any occasion.
Ingredients
For the Tart Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water (as needed)
- Pinch of salt
For the Filling
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon cornstarch
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (optional, for lighter texture)
For the Topping
- 1 pint fresh strawberries, hulled and halved
- 1/4 cup strawberry jelly or apricot glaze (for shine, optional)
Instructions
- Make the Tart Crust: In a food processor or by hand, combine flour, powdered sugar, and salt. Add the cold cubed butter and pulse or cut in until the mixture resembles coarse crumbs.
- Form the Dough: Add the egg yolk and cold water one tablespoon at a time, mixing until the dough comes together into a cohesive ball.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the tart shells.
- Prepare Tart Shells: Roll out the chilled dough on a floured surface and cut into circles sized to fit mini tart pans or a muffin tin. Press the dough circles into the pans and prick the bottoms with a fork to prevent puffing.
- Bake Tart Shells: Bake in the preheated oven for 12–15 minutes or until the edges turn golden brown. Allow them to cool completely before filling.
- Prepare Filling Mixture: In a saucepan over medium heat, whisk together the sweetened condensed milk, milk, and cornstarch until smooth.
- Cook Filling: Continuously stir the mixture while cooking for 5–7 minutes until it thickens. Remove it from heat and stir in the vanilla extract.
- Cool and Whip Filling (Optional): Let the filling cool slightly. For a fluffier texture, fold in the whipped heavy cream after cooling.
- Fill Tart Shells: Spoon the prepared filling evenly into each cooled tart shell.
- Arrange Strawberries: Top each tartlet with halved strawberries, arranging them neatly for an attractive presentation.
- Apply Glaze (Optional): Warm the strawberry jelly or apricot glaze slightly and brush it over the strawberries to provide a shiny finish and added sweetness.
Notes
- Ensure the butter is cold when making the crust to achieve a flaky texture.
- You can substitute heavy cream with whipped cream or omit it for a denser filling.
- If you don’t have mini tart pans, a muffin tin works equally well.
- Use fresh, ripe strawberries for the best flavor and presentation.
- The glaze helps preserve the fruit and adds an appealing shine but can be skipped if preferred.
