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
Scale
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.
