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
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 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.
