This beautiful fresh strawberry tart is filled with a lovely custard cream over a crisp graham cracker crust.
This Strawberry Tart recipe is filled with so much flavor and is a favorite of mine from Cheryl Day. I know you will love it as much as I do.
The Heart and Soul of the Best Strawberry Tart Recipe
Cuisine Inspiration: Classic French Patisserie with Southern undertones
Primary Cooking Method: Baking
Dietary Info: Vegetarian-Friendly
Key Flavor: The sweet and tangy symphony of strawberries and cream
Skill Level: Intermediate
Sweet Highlights:
- Crust that Trusts: A pecan-graham cracker base that provides a buttery crunch in every bite.
- Cream Dream: Velvety custard filling, where vanilla whispers sweet nothings to creamy milk.
- Berry Bliss: Juicy strawberries top this tart, making it a ruby-red jewel of the dessert world.
- Glaze for Days: A light glaze of strawberry preserves adds a glossy finish that dazzles.
- Whipped Perfection: A dollop of fresh whipped cream is the cloud-nine of this tart paradise.
Ingredients
- For the Nutty, Buttery Base:
- Pecans: These little nutty nuggets are chopped up fine, ready to mingle with the crumbs for that crunchy hug around the edges.
- Graham Cracker Crumbs: Crushed to perfection, these crumbs are the sandy beach where our strawberry stars lounge.
- Brown Sugar: Bringing its molasses-kissed sweetness to the mix, it’s the sweet whisper in your crust.
- Butter: Melted down to liquid gold, it’s the glue that says, “Crumbs, let’s stick together.”
- For the Berrylicious Filling:
- Egg Yolks: The golden heart of the egg, giving our tart that rich and creamy custard soul.
- Sugar: It’s sweet, it’s simple, it’s sugar—full stop.
- Cornstarch: The thickening maestro, making sure our custard hits all the right notes.
- Salt: Just a pinch, because even the sweetest moments need a touch of the savory.
- Whole Milk: The creamy river that carries all our custard dreams.
- Vanilla Extract: Pure, sweet, and oh-so-vanilla, it’s the essence of dessert nostalgia.
- Butter: Cubed and cool, waiting to be whisked into the custard for that oh-so-silky richness.
- Strawberry Preserves: Spreadin’ the love and the berry vibes in every slice.
- Strawberries: The ruby-red jewels, sliced and laid out like the finest tart bling.
- Whipped Cream: Because what’s a tart without a cloud of whipped cream to float on?
How to Make a Strawberry Tart
For the Pecan-Graham Cracker Crust:
- Position a rack in the middle of the oven and preheat the oven to 350.
- Spread the chopped pecans evenly on a baking sheet. Bake for 3 to 5 minutes, until lightly toasted. Set aside to cool.
- In a medium bowl, mix together the graham cracker crumbs, pecans, and brown sugar. Drizzle in the butter a little at a time, mixing with a fork until the crumbs are evenly moistened.
- Pour the crumb mixture over the bottom of a 9-inch pie pan and spread it out evenly. Using a flat-bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan. Put the crust in the freezer for about 15 minutes to set.
- Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling.
For the Strawberry Tart:
- In a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until thick and pale in color.
- In a medium saucepan, heat the milk to a gentle boil. Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don’t curdle, then whisk in the remainder of the milk in a steady stream.
- Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove from the heat and whisk in the vanilla. Let the custard sit for 2 to 3 minutes to cool slightly, then gently whisk in the butter until it is melted and the custard is smooth and silky.
- Place a piece of plastic wrap directly on top of the custard so that a skin does not form and let cool for 30 minutes, or until it reaches room temperature.
- Spoon the cooled filling into the prepared piecrust. Cover with plastic wrap and place it in the refrigerator to chill for at least 3 hours, or overnight.
- To finish the tart, in a small saucepan, heat the preserves over low heat, stirring, until liquified and smooth. Set aside to cool.
- Pile the strawberries on top of the custard filling. Brush the preserves all over the berries. Refrigerate until ready to serve, or for up to 3 days. Serve with whipped cream.
How to Store
To keep your strawberry tart tasting fresh, cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator. This dessert is best enjoyed within 2-3 days, so try to devour it while the crust is still crisp and the strawberries are perky!
Other Fruit Pie Recipes to Try
Strawberry Tart from “Made With Love”
Ingredients
For the Pecan-Graham Cracker Crust:
- 1/2 cup finely chopped pecans
- 2 cups graham cracker crumbs about 16 crackers
- 1/4 cup packed light brown sugar
- 8 tablespoons unsalted butter, melted 1 stick
For the Strawberry Tart:
- 5 large egg yolks
- 6 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 2 1/2 tablespoons unsalted butter cut into cubes, at room temperature
- 1/4 cup strawberry preserves
- 2 pounds strawberries hulled and sliced in half (I left mine whole)
- Fresh whipped cream
Instructions
For the Pecan-Graham Cracker Crust:
- Position a rack in the middle of the oven and preheat the oven to 350.
- Spread the chopped pecans evenly on a baking sheet. Bake for 3 to 5 minutes, until lightly toasted. Set aside to cool.
- In a medium bowl, mix together the graham cracker crumbs, pecans, and brown sugar. Drizzle in the butter a little at a time, mixing with a fork until the crumbs are evenly moistened.
- Pour the crumb mixture over the bottom of a 9-inch pie pan and spread it out evenly. Using a flat-bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan. Put the crust in the freezer for about 15 minutes to set.
- Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling.
For the Strawberry Tart:
- In a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until thick and pale in color.
- In a medium saucepan, heat the milk to a gentle boil. Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don’t curdle, then whisk in the remainder of the milk in a steady stream.
- Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove from the heat and whisk in the vanilla. Let the custard sit for 2 to 3 minutes to cool slightly, then gently whisk in the butter until it is melted and the custard is smooth and silky.
- Place a piece of plastic wrap directly on top of the custard so that a skin does not form and let cool for 30 minutes, or until it reaches room temperature.
- Spoon the cooled filling into the prepared piecrust. Cover with plastic wrap and place it in the refrigerator to chill for at least 3 hours, or overnight.
- To finish the tart, in a small saucepan, heat the preserves over low heat, stirring, until liquified and smooth. Set aside to cool.
- Pile the strawberries on top of the custard filling. Brush the preserves all over the berries. Refrigerate until ready to serve, or for up to 3 days. Serve with whipped cream.
Joslyn J. says
I was cravings a custard tart so I was excited to see that you had a recipe for one! I cheated and used a pre-made crust from the store, so I can’t speak to the deliciousness of your crust recipe, but the custard was great. I definitely didn’t cook mine long enough as it was still loose (first-time custard maker here… thought it would thicken more after cooling in the fridge) but now I know better for next time! Considered re-heating it to thicken more, but I think we will eat it before then. Excited to try more of your recipes!
dannie says
Interesting recipe.
Anne says
I am in awe of how beautiful this looks and how delicious it sounds!
Allie | Baking a Moment says
This tart is truly epic! I am in love with that crown of big, gorgeous strawberries. I think I need to get my hands on this book. It sounds like the peeps at Back In the Day and I have the same kind of mindset 😉
Karen @ On the Banks of Salt Creek says
I love strawberry tarts. Ok, I love strawberry anything. Can’t wait for fresh strawberries.