Description
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.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 11g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
