When I was a kid, my mom would sell these tiny strawberry tartlets at the church bake sale and I’d save my allowance just to buy one with the shinier glaze and the tallest strawberry. The crust crumbled like a whisper, the pastry cream tasted like a warm vanilla hug, and the strawberries snapped with that perfect fresh bite. I recreate that memory in my kitchen now, complete with the little battle for the leftover glaze (I always win). These Brazilian-style tartlets feel fancy but behave like a friendly, uncomplicated dessert — great for a sunny brunch or a last-minute get-together.
Quick Facts
- Yield: Serves 12 tartlets
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 100 minutes
Why This Recipe is Awesome
These tartlets marry a crisp, buttery shell with a silky vanilla pastry cream and bright, juicy strawberries. The contrast of textures — crunchy edges, creamy center, and pops of red fruit — keeps every bite interesting. Plus, they look like you spent all day in the kitchen, even when you didn’t. They’re so approachable even your oven can’t mess them up.
Ingredients
For the Main Dish:
- For the tart shells: 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water (more if needed)
- For the pastry cream (creme de confeiteiro): 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- For the topping: 12–16 fresh strawberries, hulled and halved
For the Sauce / Garnish (if applicable):
- 2 tbsp apricot jam or strawberry jam, warmed and strained for a shiny glaze
- Optional: 1 tbsp water or a splash of rum to thin the jam
- Optional: Mint leaves for garnish
How I Make It
Step 1:
Make the tart dough: In a bowl, whisk together 1 1/4 cups flour, 1/4 cup sugar, and 1/4 tsp salt. Use a pastry cutter or your fingertips to rub in the 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in the egg yolk and 2 tbsp ice water until the dough just comes together — don’t overwork it. Press into a disk, wrap, and chill for 30 minutes. The butter smell here is irresistible; that chilled dough will give you the flakiest shells.
Step 2:
Preheat the oven to 350°F. Roll dough to about 1/8-inch thick on a lightly floured surface and cut into rounds to fit 12 tartlet pans or a standard muffin tin. Gently press the rounds into the pans, trim edges, and poke the bottoms with a fork. Line shells with parchment and fill with pie weights or dried beans. Blind-bake for 12–15 minutes, remove weights and parchment, then bake another 5–7 minutes until the edges turn golden. Let them cool in the pan a few minutes, then transfer to a rack to cool completely. Tip: If edges brown too fast, tent with foil.
Step 3:
Make the pastry cream: In a medium saucepan, warm 2 cups milk and half the sugar until it steams and small bubbles form at the edges. In a bowl, whisk the remaining sugar with 3 egg yolks and 1/4 cup cornstarch until smooth and pale. Temper the eggs by whisking in about 1/3 cup hot milk, then pour the egg mix back into the saucepan. Cook over medium heat, whisking constantly, until the cream thickens and comes to a gentle boil — it will sound like a soft simmer and thicken quickly. Remove from heat and whisk in 2 tbsp butter and 1 tsp vanilla. Press a piece of plastic wrap onto the surface to prevent a skin, and chill until cold.
Step 4:
Assemble: Spoon or pipe a generous dollop of chilled pastry cream into each cooled tart shell. Arrange halved strawberries on top in concentric circles or a casual pile — their ruby color pops against the pale cream. Warm 2 tbsp jam with a splash of water (or rum for grown-up tartlets) until loose, strain if needed, and brush over strawberries for a glossy finish. The kitchen will smell like warm vanilla and fruit — heaven.
Step 5:
Chill tartlets for at least 30 minutes before serving so the cream firms and the glaze sets. Garnish with tiny mint leaves if you like. Serve cold or slightly chilled; the contrast of crisp shell and cool cream delights every bite. If you hear a satisfying snap when you bite into a strawberry, you did it right.
Pro Tips
- Keep ingredients cold when making the dough — that cold butter gives you flaky, tender shells.
- Whisk pastry cream constantly and use medium heat to prevent lumps. If lumps form, strain the cream through a fine sieve.
- Blind-bake shells until the center feels set when tapped; underbaked shells get soggy when filled.
- Make pastry cream a day ahead; flavors deepen and it’s easier to assemble when everything’s cold.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for 2% for a lighter cream; texture stays rich but slightly less decadent.
- Replace strawberries with raspberries or sliced kiwis — each changes the tart’s brightness and acidity.
- Dairy-free option: use coconut milk (full-fat) for the pastry cream and vegan butter for the crust; expect a subtle coconut flavor.
- Gluten-free option: use a 1:1 gluten-free flour blend for the crust, but press gently to avoid crumbling.
Variations & Tips
- Add a tablespoon of limoncello or orange zest to the pastry cream for a citrus twist.
- Make mini tartlets in a mini muffin pan for bite-sized party treats.
- Drizzle dark chocolate over the strawberries for a sweet-sour-chocolate combo.
- Turn them into a tropical version with mango slices and passion fruit glaze.
- For a Brazilian touch, fold 1/4 cup sweetened condensed milk into the pastry cream for extra silkiness and sweetness.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake shells and make pastry cream up to 2 days ahead. Store shells airtight at room temperature and cream in the fridge. Assemble within 24 hours for best texture.
- Can I double the recipe?
- Sure thing. Use two baking sheets or two muffin tins for shells and cook pastry cream in a larger saucepan. Baking time for shells stays the same if you bake on separate trays.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges on the shells, and for pastry cream, check that it coats the back of a spoon and holds a line when you run a finger through it. Strawberries should feel firm and snap when bitten.
- What if I don’t have ingredient X?
- If you lack cornstarch, substitute with 1/3 cup all-purpose flour (cook a bit longer). No fresh strawberries? Use thawed frozen strawberries but pat dry to avoid extra moisture.
How I Like to Serve It
I serve these tartlets at weekend brunch with strong coffee or a sparkling rosé for celebrations. They shine at potlucks because people think you fussed for hours. In summer, I let the strawberries be the star; in winter, I add a sprinkle of cinnamon or a splash of orange liqueur to warm things up.
Notes
- Store assembled tartlets in the fridge for up to 48 hours; the shells soften over time, so for the crispiest shell, store shells separately and fill just before serving.
- No meat in this recipe; safe-cooking temps for meats aren’t relevant here.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these little beauties. They taste like summer, look like effort, and don’t actually require a bakery degree. Enjoy every crunchy, creamy bite!