Strawberry Tart

Strawberry Tart is a delightful dessert that combines a buttery crust with creamy custard and fresh strawberries. The balance of textures and flavors creates a heavenly experience that will have everyone reaching for seconds. When I first made this tart, it was an instant hit at a family gathering. Everyone raved about the juicy strawberries glistening under a sweet glaze, the creamy filling that complemented the fruit perfectly, and the crunchy, sweet crust that tied everything together. It’s a classic dessert that never goes out of style and is perfect for celebrating special occasions or simply treating yourself.

What makes this Strawberry Tart truly special is its simplicity. The combination of graham cracker crust, rich custard, and fresh berries feels both indulgent and satisfying, yet it comes together surprisingly easily. No need for complicated techniques or fancy equipment; just a little patience while everything chills. I can’t wait for you to give it a try because I promise it will win over your taste buds and your heart!

How to Make Strawberry Tart

1. Preheat the Oven: Position a rack in the middle of the oven and preheat to 350°F (175°C).
2. Toast the Pecans: Spread the chopped pecans evenly on a baking sheet. Bake for 3 to 5 minutes, or until they’re lightly toasted and fragrant. Remove and let cool.
3. Make the Crust: In a medium bowl, mix together graham cracker crumbs, toasted pecans, and brown sugar. Drizzle the melted butter over this mixture little by little, using a fork to mix until the crumbs are evenly moistened.
4. Press the Mixture into the Pan: Pour the crumb mixture into a 9-inch pie pan. Press firmly into the bottom and up the sides with a flat-bottomed measuring cup. Freeze for about 15 minutes to set.
5. Bake the Crust: Bake the crust for 6 to 8 minutes, until it’s lightly golden. Let it cool completely before filling.
6. Prepare the Custard: In a heatproof bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until thick and pale in color.
7. Heat the Milk: In a medium saucepan, bring the milk to a gentle boil. Gradually add about 1 cup of the hot milk to the egg yolk mixture, whisking constantly to temper the yolks. Slowly whisk in the remaining milk.
8. Cook the Custard: Set the bowl over a saucepan of simmering water (making sure the bowl doesn’t touch the water) and cook, whisking constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and whisk in the vanilla. Let it cool slightly, then stir in the cubes of butter until melted and the custard is smooth.
9. Cool the Custard: Cover the custard with plastic wrap directly on top so that a skin doesn’t form and let it cool for 30 minutes, or until it reaches room temperature.
10. Fill the Crust: Spoon the cooled custard into the prepared crust. Cover with plastic wrap and place it in the refrigerator to chill for at least 3 hours, or overnight for the best flavor.
11. Prepare the Strawberries: In a small saucepan, heat the strawberry preserves over low heat, stirring until liquified and smooth. Set aside to cool.
12. Finish the Tart: Pile fresh strawberries on top of the custard filling. Brush the cooled preserves over the strawberries. Refrigerate until ready to serve, or for up to 3 days. Serve with whipped cream for an extra touch of decadence.

Storing & Reheating

To store your Strawberry Tart, keep it covered in the refrigerator for up to 3 days. Make sure to use an airtight container to maintain its freshness. If you want to save the tart for a longer period, you can freeze it. Wrap it tightly in plastic wrap, then in aluminum foil, and it will last up to 3 months in the freezer. When you’re ready to enjoy it again, thaw it in the refrigerator overnight. The texture will be best if you eat it chilled, but it’s also delightful at room temperature.

Strawberry Tart is not just a dessert; it’s a celebration of flavors and colors on your plate. The interplay of textures — the buttery crust, velvety custard, and juicy strawberries — makes every bite a pleasure. I encourage you to play around with this recipe. Perhaps substitute different berries or try different preserves! Whichever way you choose to enjoy this tart, it’s bound to bring a smile to your face and brighten up your day.

Recipe FAQs

Strawberry Tart

Recipe Author: Naomi

This Strawberry Tart is a delightful dessert filled with a creamy vanilla mixture and topped with fresh strawberries. Its simple preparation and irresistible flavors make it perfect for gatherings or a sweet treat at home.

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• Prep Time 30 minutes
• Cook Time 8 minutes
• Yield 8 servings 1x

Ingredients

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• ½ cup finely chopped pecans
• 2 cups graham cracker crumbs
• ¼ cup packed light brown sugar
• 8 tablespoons unsalted butter, melted
• 5 large egg yolks
• 6 tablespoons granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon fine sea salt
• 2 cups whole milk
• 1 teaspoon pure vanilla extract
• 2 ½ tablespoons unsalted butter, cut into cubes, at room temperature
• ¼ cup strawberry preserves
• 2 pounds strawberries, hulled and sliced in half
• Fresh whipped cream

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Instructions

1. Preheat the oven to 350°F and position a rack in the middle.
2. Spread the chopped pecans on a baking sheet and toast for 3 to 5 minutes until lightly golden, then set aside to cool.
3. In a medium bowl, combine graham cracker crumbs, pecans, and brown sugar; drizzle in melted butter gradually and mix until moistened.
4. Pour the crumb mixture into a 9-inch pie pan, spreading it evenly. Press down firmly with a measuring cup, working some crumbs up the sides. Freeze the crust for 15 minutes.
5. Bake the crust for 6 to 8 minutes until lightly golden, then allow to cool completely before filling.

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Notes

The pecans add a nice crunch to the crust, but can be omitted if desired.
For an even richer filling, you can add a touch more butter or cream when preparing.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 15g
• Sodium: 230mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 100mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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