Description
These Brazilian Strawberry Tartlets feature a delicate, buttery crust filled with a creamy condensed milk custard and topped with fresh, juicy strawberries. Perfectly bite-sized, they combine a tender pastry with a smooth, vanilla-infused filling and a glossy fruit topping, making an elegant and delicious dessert for gatherings or a special treat.
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 salt. Add the cold, cubed unsalted butter and pulse or cut in until the mixture resembles coarse crumbs, ensuring even distribution of butter for a tender crust.
- Form the Dough: Add the egg yolk and cold water, one tablespoon at a time, gently mixing until the dough just comes together without becoming sticky.
- Refrigerate Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and relax the gluten, which makes rolling easier.
- Preheat Oven: Set your oven to 350°F (175°C), preparing it to bake the tart shells evenly.
- Shape Tart Shells: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut circles to fit mini tart pans or muffin tins, press them gently into the pans, and prick the bottoms with a fork to prevent puffing during baking.
- Bake Shells: Bake the tart shells for 12 to 15 minutes until the edges turn a light golden brown. Remove from oven and allow them to cool completely before filling to maintain crispness.
- Prepare Filling Base: In a medium saucepan over medium heat, whisk together the sweetened condensed milk, milk, and cornstarch until smooth, ensuring no lumps remain.
- Cook Filling: Stir the mixture constantly for about 5 to 7 minutes until it thickens noticeably, then remove from heat and mix in the vanilla extract for added fragrance and flavor.
- Cool and Lighten Filling: Let the filling cool slightly; to lighten its texture, gently fold in the whipped heavy cream if using, which provides a fluffy, creamy consistency.
- Fill Tart Shells: Spoon the prepared filling evenly into the cooled tart shells, smoothing the surface for a neat finish.
- Arrange Strawberries: Place the halved fresh strawberries on top of each filled tart, arranging them neatly and decoratively to enhance visual appeal.
- Optional Glaze: Warm the strawberry jelly or apricot glaze slightly and brush it over the strawberries to give a shiny, appetizing finish and help preserve freshness.
Notes
- Make sure to chill the dough thoroughly before baking to prevent shrinking.
- For a dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.
- Use fresh, ripe strawberries for the best flavor and appearance.
- The jelly or glaze is optional but recommended for an attractive shine and slight sweetness on the strawberries.
- Tartlets can be stored covered in the refrigerator for up to 2 days; add strawberries just before serving to maintain freshness.
