Brazilian Strawberry Tartlets
These Brazilian Strawberry Tartlets are like little bites of heaven! Picture this: a crisp, buttery tart shell filled with a creamy, luscious filling, and topped with fresh, juicy strawberries. Each bite offers the perfect balance of sweetness and tang, making them a delightful treat for any occasion. Whether you’re hosting a gathering or simply indulging in something sweet at home, these tartlets are sure to impress.
Trust me, once you try these, you’ll find yourself making them again and again. They’re beautiful, fun to make, and even more fun to eat!
Why You’ll Love Brazilian Strawberry Tartlets
This recipe is a combination of elegance and simplicity that makes it a showstopper every time. Here’s why you’ll fall in love with it:
Perfectly Sweet: The creamy filling pairs beautifully with the tangy freshness of the strawberries, creating a flavor that’s both refreshing and indulgent.
Mini Delights: These tartlets are the perfect individual-sized dessert, making them perfect for a party or personal indulgence.
Easy to Make: While they look impressive, the steps are simple and fun. You’ll be able to make these without breaking a sweat!
Crowd-Pleasing: They’re light yet satisfying, making them a hit at any gathering. Everyone loves a good strawberry dessert, especially when it’s as cute as these tartlets.
Ingredients in Brazilian Strawberry Tartlets
Here’s what you’ll need for this easy, delicious dessert:
Tart Shells: A buttery, flaky base that perfectly complements the creamy filling. You can buy pre-made shells, or if you’re feeling ambitious, make them from scratch.
Condensed Milk: This sweet treat gives the tartlets their creamy, rich texture that perfectly contrasts the fresh strawberries.
Heavy Cream: Adds that smooth, melt-in-your-mouth texture to the filling.
Butter: For that rich, indulgent flavor in the crust and filling.
Vanilla Extract: A little splash of vanilla brings warmth to the overall flavor profile.
Fresh Strawberries: These are the star topping, adding a burst of color and freshness.
Instructions
Ready to make these scrumptious tartlets? Let’s get started!
Prepare the Tart Shells:
If you’re using pre-made tart shells, simply place them on a baking tray. If you’re making the crust from scratch, prepare your dough and bake it in tartlet pans until golden brown. Let them cool completely before filling.
Make the Filling:
In a saucepan over medium heat, combine condensed milk and butter. Stir until the butter melts and the mixture is smooth. Add the heavy cream and vanilla extract, then simmer for a few minutes until it thickens into a creamy consistency. Remove from heat and let it cool for a few minutes.
Fill the Tartlets:
Once your tart shells are cool, spoon the creamy filling into each shell. You want each one to be generously filled, but not overflowing.
Top with Strawberries:
Place a few fresh strawberry slices on top of each tartlet. You can arrange them however you like—artfully for a chic look or casually for a more rustic vibe.
Chill:
Pop the tartlets into the fridge for about an hour to allow the filling to set and the flavors to blend beautifully.
Serve:
Once chilled, serve these little beauties as a sweet ending to any meal. The contrast of the crispy tart shell, creamy filling, and fresh strawberries is simply irresistible.
Nutrition Facts:
Servings: 12
Calories per serving: 200
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
How to Serve Brazilian Strawberry Tartlets
These tartlets are perfect as a standalone dessert, but they also pair wonderfully with a cup of coffee or tea. You can serve them at a family gathering, a brunch, or even as a fun treat for the kids. Want to make it even fancier? Add a dollop of whipped cream or a sprinkle of powdered sugar on top for an extra touch of sweetness.
Additional Tips
Here are some tips to make these tartlets even better:
- Use ripe strawberries for the best flavor. You want them to be sweet and juicy!
- Try a chocolate drizzle over the top of the strawberries for a decadent twist.
- Make ahead and store the tartlets in the fridge for up to 2 days—just add the strawberries right before serving for the freshest taste.
- Switch it up by using other berries or fruits like blueberries, raspberries, or kiwi.
- For an extra rich filling, add a splash of coconut milk to the cream for a tropical vibe.
FAQ’s
1. Can I use store-bought tart shells?
Yes, using pre-made tart shells saves time and effort. Just bake and fill!
2. Can I use frozen strawberries?
Fresh strawberries are ideal for their texture and sweetness, but frozen strawberries can work if you let them thaw and drain any excess water.
3. Can I make the tartlet shells ahead of time?
Yes, you can prepare the shells ahead of time and store them in an airtight container until you’re ready to assemble the tartlets.
4. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days.
5. Can I make these without condensed milk?
Condensed milk gives the filling its signature creamy sweetness, but you could try substituting it with sweetened cream cheese or mascarpone for a different texture.
6. How can I make the filling thicker?
If you want a thicker filling, cook the mixture a little longer until it reaches your desired consistency.
7. Can I use a different type of fruit for the topping?
Absolutely! Any fresh berries, kiwi, or even citrus slices will work beautifully.
8. Is this recipe gluten-free?
If you use gluten-free tart shells, this recipe can be gluten-free!
9. Can I freeze these tartlets?
While it’s best to enjoy them fresh, you can freeze the tart shells and filling separately, then assemble and chill before serving.
10. Can I add whipped cream to the topping?
Yes, a dollop of whipped cream makes these even more indulgent and delicious.
Conclusion
These Brazilian Strawberry Tartlets are the perfect balance of sweet, creamy, and crispy. They’re easy to make, fun to customize, and sure to bring smiles to the table. Whether you’re hosting a party or just treating yourself to something sweet, these tartlets will hit the spot every time. Enjoy!
PrintBrazilian Strawberry Tartlets
Delightful bite-sized Brazilian tartlets featuring a buttery crust filled with layers of homemade strawberry jam and creamy pastry cream, topped with fresh strawberries. A classic treat found in Brazilian bakeries, perfect for any occasion.
- Prep Time: 1hr
- Cook Time: 30min
- Total Time: 1hr30min
- Yield: 12tartlets
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Ingredients
For the tartlet shells:
– 1 Pâte Sucrée recipe (sweet shortcrust pastry)
For the strawberry jam:
– 2 cups strawberries, chopped
– 1 tablespoon sugar
For the Brazilian pastry cream:
– 1 can (14 ounces) sweetened condensed milk
– 1 cup whole milk
– 1/2 cup heavy cream
– 3 tablespoons cornstarch
– 3 large egg yolks
– 1 teaspoon vanilla extract
For assembly:
– Fresh strawberries, halved, for topping
Instructions
1. **Prepare the tartlet shells:**
– Prepare the Pâte Sucrée dough according to your preferred recipe.
– Roll out the dough and cut into circles to fit your tartlet molds.
– Press the dough into the molds, trimming any excess.
– Prick the bottoms with a fork and chill in the refrigerator for 30 minutes.
– Preheat the oven to 350°F (175°C).
– Line the tartlet shells with parchment paper and fill with pie weights or dried beans.
– Blind bake for 10-12 minutes, remove the weights and parchment, and bake for an additional 5-7 minutes until golden brown.
– Remove from oven and let cool completely.
2. **Make the strawberry jam:**
– In a saucepan over medium heat, combine the chopped strawberries and sugar.
– Cook, stirring occasionally, until the strawberries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes.
– Remove from heat and let cool completely.
3. **Prepare the Brazilian pastry cream:**
– In a medium saucepan, combine the sweetened condensed milk, whole milk, and heavy cream. Heat over medium heat until just simmering.
– In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
– Gradually temper the egg mixture by adding a ladleful of the hot milk mixture, whisking constantly.
– Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
– Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency, about 5-7 minutes.
– Remove from heat and stir in the vanilla extract.
– Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.
4. **Assemble the tartlets:**
– Spoon a layer of the cooled strawberry jam into each tartlet shell.
– Pipe or spoon the chilled pastry cream over the jam layer, smoothing the top.
– Arrange fresh strawberry halves on top of the pastry cream.
– Optionally, brush the strawberries with a light glaze made from warmed strawberry jelly for a glossy finish.
– Serve immediately or refrigerate until ready to serve.
Notes
– To prevent the tartlet shells from becoming soggy, assemble the tartlets shortly before serving.
– The strawberry jam and pastry cream can be prepared up to two days in advance and stored in the refrigerator.
– For added texture, consider sprinkling chopped cashews around the edges of the assembled tartlets, a traditional touch in Brazilian bakeries.
– Ensure all components are completely cooled before assembly to maintain the desired textures.
Nutrition
- Serving Size: 1tartlet
- Calories: 250kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
