These tartlets are visually stunning, delightfully fresh, and absolutely delicious. The crisp pastry contrasts beautifully with the smooth, sweet cream and the natural tartness of strawberries. Perfect for parties, tea-time, or romantic dinners, they’re also customizable and can be made in advance. Whether you’re entertaining guests or treating yourself, these little tarts are guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter (cold and cubed)
Sugar
Egg yolks
Cold water
Whole milk
Sweetened condensed milk (optional, for a Brazilian twist)
Cornstarch
Vanilla extract
Fresh strawberries (hulled and halved or sliced)
Optional: apricot jam or gelatin for glazing
Directions
Make the tartlet shells: In a bowl, combine flour, sugar, and cold butter. Mix until the mixture resembles coarse crumbs. Add egg yolks and a bit of cold water, mixing until the dough forms. Chill the dough for 30 minutes.
Roll out the dough and cut into rounds. Press into mini tartlet pans and prick the bottom with a fork.
Bake at 350°F (175°C) for 12–15 minutes or until lightly golden. Let them cool completely.
Make the filling: In a saucepan, combine milk, sweetened condensed milk (if using), and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Let cool.
Spoon or pipe the cooled pastry cream into the baked tartlet shells.
Top each tartlet with fresh strawberry slices.
For a glossy finish, brush the strawberries with warmed apricot jam or a light gelatin glaze.
Chill until ready to serve.
Servings and timing
This recipe makes about 12 tartlets. Preparation time: 25 minutes Chilling time: 30 minutes Cooking and assembly time: 30 minutes Total time: approximately 1 hour 25 minutes
Variations
Use other fruits like kiwi, blueberries, or mango for a colorful fruit tart mix.
Add a splash of liqueur (like Grand Marnier) to the pastry cream for a grown-up version.
Swap sweetened condensed milk for regular sugar in the cream for a lighter base.
Use a cookie crust or graham cracker base instead of traditional pastry.
Top with mint leaves or edible flowers for extra flair.
Storage/Reheating
Store assembled tartlets in an airtight container in the refrigerator for up to 2 days. If possible, store the shells and filling separately and assemble shortly before serving to maintain crispness. Do not freeze assembled tartlets, as the texture of the cream and fruit will be affected. No reheating required — serve chilled.
FAQs
Can I make the tartlet shells ahead of time?
Yes, the pastry shells can be made up to 3 days in advance and stored in an airtight container at room temperature.
How do I prevent the crust from getting soggy?
Brush the inside of the cooled tartlet shells with melted chocolate or egg white before filling to create a moisture barrier.
Can I use store-bought pastry cream?
Yes, store-bought pastry cream can save time, though homemade offers better flavor and texture.
What if I don’t have mini tart pans?
You can use a muffin tin lined with parchment or silicone cupcake liners as an alternative.
Can I make a large tart instead of mini ones?
Absolutely. Just press the dough into a regular tart pan and adjust the baking time slightly (about 20–25 minutes).
How do I make the glaze for the strawberries?
Warm apricot jam with a splash of water, strain if needed, and brush over the fruit for shine and preservation.
Are these tartlets served warm or cold?
They are best served chilled or at room temperature.
Can I use other fruits with the same base?
Yes, any firm, fresh fruit works well. Try tropical fruits or berries for variety.
What type of strawberries should I use?
Use ripe, firm strawberries for the best flavor and presentation.
Is sweetened condensed milk necessary?
It’s optional but adds a distinctly Brazilian flavor and richness to the filling.
Conclusion
Brazilian Strawberry Tartlets are the perfect blend of beauty, flavor, and texture. Their delicate pastry base, silky cream, and vibrant strawberries make them a crowd-pleasing dessert for any occasion. Whether you’re making them for a party or just to enjoy something sweet and elegant, these tartlets are sure to become a favorite.
Brazilian Strawberry Tartlets are elegant mini desserts featuring a buttery pastry shell, creamy custard filling, and fresh strawberry topping. Perfect for celebrations or indulgent treats.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tablespoons sugar
2 egg yolks
1–2 tablespoons cold water
1 cup whole milk
1/2 cup sweetened condensed milk (optional)
2 tablespoons cornstarch
1 teaspoon vanilla extract
12 fresh strawberries, hulled and halved or sliced
2 tablespoons apricot jam or neutral gelatin (optional, for glaze)
Instructions
In a bowl, mix flour, sugar, and cold butter until the mixture resembles coarse crumbs.
Add egg yolks and cold water, mixing until a dough forms. Chill for 30 minutes.
Roll out the dough and cut into rounds. Press into mini tartlet pans and prick the bottoms with a fork.
Bake at 350°F (175°C) for 12–15 minutes or until golden. Cool completely.
In a saucepan, whisk milk, sweetened condensed milk (if using), and cornstarch. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla extract. Let the pastry cream cool completely.
Spoon or pipe cooled pastry cream into tartlet shells.
Top with fresh strawberry slices.
For a glossy finish, warm apricot jam with a splash of water and brush over the strawberries.
Chill until ready to serve.
Notes
Use other fruits like kiwi, blueberries, or mango for variety.Add a splash of liqueur to the cream for a more adult flavor.Brush tart shells with melted chocolate to prevent sogginess.Use a muffin tin if you don’t have mini tart pans.Assemble just before serving for maximum freshness and crispness.Store in the refrigerator for up to 2 days.
