If you’ve ever wanted to impress friends or family with a dessert that’s as delightful to look at as it is to eat, you’re in the right place. This Brazilian Strawberry Tartlets Recipe brings together a delicate, buttery crust with a creamy, luscious filling topped by vibrant fresh strawberries. It’s a celebration of textures and flavors, perfectly balanced and just begging to be enjoyed at any occasion. Trust me, once you make these tartlets, they’ll become a beloved staple in your dessert repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, combining simplicity and quality to create those irresistible tartlets. Each one adds a unique texture, a pop of flavor, or that perfect touch of sweetness and freshness.
- All-purpose flour: The base of our buttery crust, giving structure and crispness.
- Unsalted butter: Chilled and cubed, it ensures a flaky, tender pastry.
- Powdered sugar: Adds subtle sweetness and a fine crumb to the crust.
- Egg yolk: Binds the dough while enriching its flavor.
- Cold water: Just enough to bring the dough together without making it tough.
- Pinch of salt: Enhances all the sweet and savory notes in the crust.
- Sweetened condensed milk: The soul of the creamy filling, rich and luxuriously sweet.
- Cornstarch: Thickens the filling to a silky, spoonable consistency.
- Milk: Smooths out the filling for that perfect creaminess.
- Vanilla extract: Adds warmth and depth to the filling’s flavor profile.
- Heavy cream (optional): Whipped and folded in for a lighter, fluffier creaminess.
- Fresh strawberries: Sweet, juicy, and the star on top, bringing freshness and bright color.
- Strawberry jelly or apricot glaze (optional): Provides a beautiful, glossy finish that looks as good as it tastes.
How to Make Brazilian Strawberry Tartlets Recipe
Step 1: Prepare the Tart Crust
Start by combining the flour, powdered sugar, and a pinch of salt either in a food processor or a bowl if you’re doing it by hand. Cut in the cold, cubed butter until the mixture resembles coarse crumbs—this is where the flakiness begins. Then add the egg yolk and a tablespoon of cold water at a time, just until the dough comes together into a smooth ball. Wrap it in plastic and chill for at least 30 minutes, which helps the dough relax and makes it easier to roll out later.
Step 2: Bake the Tart Shells
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and cut into circles to fit mini tart pans or muffin tins. Press the dough gently into the tins, then prick the bottoms with a fork so they don’t puff up while baking. Bake for about 12 to 15 minutes or until the edges are beautifully golden. Allow them to cool completely before moving on to the filling.
Step 3: Make the Creamy Filling
In a saucepan set over medium heat, whisk together the sweetened condensed milk, milk, and cornstarch until the mixture is completely smooth. Cook it while stirring constantly for 5 to 7 minutes until it thickens to a luscious, pudding-like consistency. Remove from heat, stir in the vanilla extract, and let it cool slightly. If you want a lighter texture, gently fold in whipped heavy cream once the filling has cooled—it’s a delightful twist that makes the filling fluffy and airy.
Step 4: Assemble the Tartlets
Once the tart shells have cooled, spoon the creamy filling into each one, filling them generously but not overflowing. Arrange halved strawberries on top in neat, pretty patterns—this not only makes them irresistible but adds a fresh, juicy component that balances the creamy filling perfectly. Optionally, warm up some strawberry jelly or apricot glaze and brush it over the strawberries to give the tartlets a stunning shine and a delicate sweetness on the surface.
How to Serve Brazilian Strawberry Tartlets Recipe
Garnishes
For added flair, dust the tartlets with a light sprinkle of powdered sugar or finely chopped fresh mint leaves. It elevates the presentation and adds a subtle burst of freshness that complements the strawberries beautifully.
Side Dishes
Serve these tartlets alongside a scoop of vanilla ice cream or a dollop of softly whipped cream to make your dessert experience extra indulgent. A cup of freshly brewed coffee or a fruity herbal tea also pairs wonderfully.
Creative Ways to Present
Consider placing each tartlet on individual dessert plates with a drizzle of chocolate sauce or berry coulis. You can also serve them on a tiered dessert tray for parties, making them the centerpiece of any sweet table.
Make Ahead and Storage
Storing Leftovers
Keep leftover tartlets refrigerated in an airtight container for up to 2 days. This helps preserve the freshness of the strawberries and prevents the crust from getting soggy.
Freezing
While the tart crust can be frozen baked or unbaked, the assembled tartlets with fresh strawberries do not freeze well. To freeze, store unbaked shells wrapped tightly in plastic wrap and foil for up to one month. Thaw and fill when ready to serve.
Reheating
Reheat just the tart shells briefly in a low oven to restore their crispness if needed. Avoid reheating the assembled tartlets to keep the strawberries fresh and the filling intact.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are best for the vibrant color and texture in this recipe, but if you only have frozen, make sure to thaw and drain them thoroughly to avoid extra moisture making the crust soggy.
Is there a vegan version of the Brazilian Strawberry Tartlets Recipe?
You can substitute the butter with a plant-based alternative and use condensed coconut milk instead of sweetened condensed milk to make this dessert vegan-friendly. The crust texture may vary slightly but will still be delicious.
Can I make the tartlets ahead of time?
Yes, you can prepare the tart shells and filling separately in advance. Assemble with strawberries shortly before serving to maintain freshness.
What can I use instead of strawberry jelly or apricot glaze?
If you don’t have jelly or glaze, a light brushing of warmed honey or a simple syrup made with sugar and water can add a nice shine to the strawberries.
How do I make the filling fluffier without heavy cream?
If you prefer to skip the heavy cream, chilling the filling thoroughly before filling the tart shells can help it set firmer. Alternatively, folding in some softly whipped mascarpone cheese creates a creamy texture without the heaviness.
Final Thoughts
I can’t recommend this Brazilian Strawberry Tartlets Recipe enough—it’s an absolute joy to make and even more joyful to share. Whether you’re treating yourself or serving up a special dessert for guests, these tartlets bring a burst of flavor, a touch of elegance, and lots of warm smiles. Give them a go and watch your kitchen transform into a little slice of Brazilian sweetness.
Print
Brazilian Strawberry Tartlets Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Description
These Brazilian Strawberry Tartlets feature a crisp and buttery tart crust filled with a creamy, sweet custard-like filling and topped with fresh strawberries. The tartlets are glossy and vibrant, perfect for a refreshing dessert or elegant snack.
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 the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold, cubed unsalted butter and pulse or cut it into the dry mixture until it resembles coarse crumbs.
- Form the Dough: Add the egg yolk and 1 tablespoon of cold water. Mix until the dough begins to come together, adding more water a teaspoon at a time if necessary to form a smooth dough.
- Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat Oven: Heat 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 to fit mini tart pans or a muffin tin. Press the dough circles into the tins and prick the bottoms with a fork to prevent rising.
- Bake the Crust: Bake the tart shells in the preheated oven for 12–15 minutes, until the edges are golden brown. Remove from oven and let cool completely before filling.
- Make the Filling: In a medium saucepan over medium heat, whisk together the sweetened condensed milk, milk, and cornstarch until smooth with no lumps.
- Cook Filling: Stir continuously as the mixture heats and thickens, about 5-7 minutes, until it becomes custard-like. Remove from heat and stir in vanilla extract.
- Cool and Whip Filling: Let the filling cool slightly. For a lighter, fluffier texture, gently fold in whipped heavy cream once the filling has cooled.
- Fill Tart Shells: Spoon the filling evenly into the cooled tart shells, ensuring they are well filled but not overflowing.
- Add Strawberry Topping: Place halved fresh strawberries neatly on top of each filled tartlet for an attractive and fresh finish.
- Glaze (Optional): Warm the strawberry jelly or apricot glaze slightly and brush it over the strawberries to add a shiny, appetizing gloss to the tartlets.
Notes
- Use cold butter and water for a flaky tart crust texture.
- Chilling the dough before baking prevents shrinkage and improves texture.
- Ensure the custard filling is thickened adequately; cooking longer may be needed depending on the stove.
- Whipping the heavy cream and folding it into the filling makes the dessert lighter and airier.
- The glaze adds shine but can be omitted if preferred.
- Store tartlets in the refrigerator and consume within 2-3 days for best freshness.
