Sink your teeth into the sweet, creamy, and utterly irresistible world of Brazilian Strawberry Tartlets! Luscious layers of silky brigadeiro-inspired filling nestled in crisp, buttery shells, crowned generously with fresh strawberries and a glossy apricot glaze, make this dessert a showstopper at any gathering. Every bite marries the beloved flavors of Brazil with the universal charm of a classic fruit tart, creating a treat that’s as fun to make as it is to eat!
Ingredients You’ll Need
What makes these tartlets shine is how each simple ingredient pulls its own weight, delivering flavor, texture, and color that are pure joy in every bite. Here’s what you’ll gather to create the magic of Brazilian Strawberry Tartlets at home.
- All-purpose flour (1 1/4 cups): The sturdy backbone of your tartlet shell, providing the ideal crumbly texture.
- Powdered sugar (1/4 cup): For that delicate sweetness and melt-in-your-mouth finish in the crust.
- Unsalted butter, cold and cubed (1/2 cup): The secret behind irresistibly flaky and tender shells — cold butter is crucial!
- Egg yolk (1): Adds richness and helps the dough come together beautifully.
- Cold water (1–2 tablespoons): Use just enough to bind the dough; cold water keeps things perfectly tender.
- Sweetened condensed milk (1 can, 14 oz): Essential for that unmistakably Brazilian brigadeiro filling, giving creaminess and sweetness.
- Unsalted butter (1 tablespoon): Adds silkiness to the filling and gives it that dreamy mouthfeel.
- Vanilla extract (1/2 teaspoon): Just a splash for warm, deep flavor notes in the creamy center.
- Heavy cream (1/2 cup): Lightens the brigadeiro mixture, making the filling extra smooth and luxurious.
- Fresh strawberries, hulled and sliced (1 cup): The star of the topping, their vibrant color and juicy flavor are a must.
- Apricot jam (1 tablespoon, optional): Warming and brushing this over the berries gives a glossy, bakery-style finish.
How to Make Brazilian Strawberry Tartlets
Step 1: Make the Tartlet Dough
Begin by combining the flour and powdered sugar in your trusty food processor. Pulse in the cold, cubed butter until the mixture transforms into moist, sandy crumbs — this step is where all your dreams of flaky pastry come alive! Add in the egg yolk and a tablespoon of cold water, pulsing gently. If the dough isn’t coming together yet, try adding another splash of cold water. Once it holds together, shape it into a disk, wrap tightly, and let it chill in the fridge for 30 minutes. This resting time relaxes the gluten and makes rolling a breeze!
Step 2: Pre-Bake the Tartlet Shells
When the dough is thoroughly chilled, set your oven to 350°F (175°C). Roll out the dough on a floured surface, then press it into mini tartlet pans for that signature look. Remember to prick the bottoms with a fork — this helps prevent air bubbles and gives you perfectly even crusts. Pop them in the oven and bake for 12 to 15 minutes, or until lightly golden and fragrant. Let them cool completely before filling; patience is extra rewarding here!
Step 3: Prepare the Creamy Brigadeiro Filling
Now for the heart of these Brazilian Strawberry Tartlets: the luscious filling! In a saucepan over low heat, mix the sweetened condensed milk, a tablespoon of butter, and vanilla extract. Stir non-stop (an act of love!) for about 10 to 12 minutes, until thickened and pulling away from the pan edges, just like classic brigadeiro. Allow it to cool briefly — about 5 minutes — before folding in the whipped heavy cream for that light-as-a-cloud texture.
Step 4: Assemble the Tartlets
Grab your cooled tartlet shells and spoon in the dreamy filling, smoothing the tops with the back of a spoon. Arrange your sliced strawberries generously on top, making sure each tartlet is bursting with berry goodness. If you want that professional bakery shine, gently warm the apricot jam until it’s runny, then lightly brush it over the strawberries. This step is optional, but truly delivers the wow factor!
Step 5: Chill and Serve
Once assembled, let your Brazilian Strawberry Tartlets chill for at least half an hour before serving. This final chill helps the filling set and melds all the flavors together beautifully. Now, they’re ready to be admired and devoured!
How to Serve Brazilian Strawberry Tartlets
Garnishes
You can take your Brazilian Strawberry Tartlets over the top with a light dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of finely chopped pistachios for a pop of color and texture. A small dollop of freshly whipped cream right before serving adds an irresistibly fluffy touch.
Side Dishes
Pair these tartlets with a cup of robust Brazilian coffee or a scoop of vanilla ice cream for the ultimate dessert pairing. If you’re feeling festive, a side of citrusy fruit salad or a refreshing mint tea will beautifully balance the richness of the tartlets.
Creative Ways to Present
Serve on a pretty cake stand or arrange on a rustic wooden board for a casual vibe. For special occasions, plate each tartlet with a few extra berry slices and an edible flower. Mini flags or toothpick toppers add a fun, celebratory flair, especially for birthdays or summertime gatherings!
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Strawberry Tartlets? Lucky you! Store them in an airtight container in the fridge for up to 2 days. The crust may soften a bit over time, but the flavors remain rich and refreshing.
Freezing
While you can freeze the baked tartlet shells for up to a month, it’s best to assemble the tartlets fresh. The filling and strawberries don’t love the freezer, as they may lose their texture and vividness after thawing.
Reheating
These beauties are designed to be eaten chilled, so reheating isn’t usually necessary. If you’ve frozen the empty shells, simply let them come to room temperature before filling and serving.
FAQs
Can I use a store-bought crust for these tartlets?
Absolutely! If you’re in a pinch, store-bought mini tart shells will save time and still let the filling and strawberries shine. Just remember, homemade crust gives the flakiest, most flavorful result.
What other fruits can I use instead of strawberries?
While strawberries are the classic choice for Brazilian Strawberry Tartlets, you can swap in raspberries, blueberries, or even thinly sliced kiwifruit for a fun twist or seasonal variation.
How do I keep the crust from getting soggy?
Make sure the crust is fully baked and cooled before adding the filling. Assembling the tartlets just before serving also keeps the shells crisp and delicious.
Is the apricot jam glaze necessary?
Nope! The jam glaze is optional, but it gives a beautiful shine and a hint of extra sweetness. You can skip it if you prefer a more natural look or don’t have apricot jam on hand.
Can I make the filling ahead of time?
Definitely! You can prepare the brigadeiro-style filling a day in advance, keep it covered in the fridge, and simply whip and fold in the cream when you’re ready to assemble your Brazilian Strawberry Tartlets.
Final Thoughts
If you’re searching for a fresh and joyful dessert with just the right blend of creamy, fruity, and crisp, look no further than these Brazilian Strawberry Tartlets. Making and sharing them is a real treat, and each bite tastes like a little celebration. Give them a try and let your friends and family discover their new favorite sweet bite!
Print
Brazilian Strawberry Tartlets Recipe
- Total Time: 55 minutes
- Yield: 6 tartlets 1x
- Diet: Vegetarian
Description
These Brazilian Strawberry Tartlets are a delightful dessert featuring a buttery crust filled with a creamy, brigadeiro-inspired mixture and topped with fresh strawberries. Perfect for a sweet treat or elegant finish to a meal.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1 egg yolk
- 1–2 tablespoons cold water
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
For Topping:
- 1 cup fresh strawberries (hulled and sliced)
- 1 tablespoon apricot jam (optional, for glaze)
Instructions
- Prepare the Crust: In a food processor, combine the flour and powdered sugar. Add the cubed cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water, pulsing until the dough comes together. Add another tablespoon of water if needed. Form the dough into a disk, wrap in plastic, and chill for 30 minutes.
- Bake the Crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough and press into mini tartlet pans. Prick the bottoms with a fork and bake for 12–15 minutes until lightly golden. Let cool completely.
- Make the Filling: In a saucepan over low heat, combine the sweetened condensed milk, 1 tablespoon butter, and vanilla. Cook, stirring constantly, for 10–12 minutes until thickened and pulling away from the sides of the pan. Let cool slightly, then fold in the whipped heavy cream for a silkier texture.
- Assemble: Spoon the filling into the cooled tartlet shells. Top with sliced strawberries. Warm the apricot jam slightly and brush over the strawberries for a glossy finish, if desired. Chill for 30 minutes before serving.
Notes
- These tartlets are inspired by Brazilian brigadeiro-style filling but made lighter with whipped cream.
- You can prepare the crusts and filling ahead of time and assemble just before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 tartlet
- Calories: 310
- Sugar: 22g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
