Description
A sophisticated Brazilian-inspired tartlet featuring a buttery shortcrust, silky vanilla pastry cream, fresh strawberries, and crunchy roasted peanuts.
Ingredients
2 cups all-purpose flour
1/2 cup icing sugar
3/4 cup cold unsalted butter, cubed
1 large egg yolk
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 tsp vanilla bean paste
2 cups fresh strawberries, hulled and sliced
1/2 cup Amendoim Xerém (chopped roasted peanuts)
Instructions
Step 1: Pulse flour, icing sugar, and cold butter in a food processor until it resembles coarse crumbs. Add the egg yolk and pulse until the dough just comes together.
Step 2: Wrap the dough in plastic and chill for 30 minutes. Roll out on a floured surface and line 8 mini tartlet molds.
Step 3: Prick the bottoms with a fork and bake at 350°F (175°C) for 15-20 minutes or until golden. Let cool completely.
Step 4: For the Confeiteiro cream, whisk 4 yolks, granulated sugar, and cornstarch. Heat milk and vanilla in a pan until simmering.
Step 5: Slowly pour half the hot milk into the yolk mixture while whisking constantly. Return the entire mixture to the pan and cook over medium heat until thick and bubbly.
Step 6: Transfer cream to a bowl, cover with plastic wrap (touching the surface), and refrigerate until cold.
Step 7: Spoon the cold Confeiteiro cream into the tart shells, top with fresh strawberry slices, and sprinkle generously with Amendoim Xerém.
Notes
Always use cold butter for the crust and allow the Confeiteiro cream to cool fully before filling to avoid a soggy base.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 tartlet
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
