Description
A delightful summer dessert featuring a buttery crust filled with creamy custard and topped with fresh strawberries.
Ingredients
Scale
- 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, crushed)
- ¼ cup (50 g) sugar
- 6 tbsp (85 g) unsalted butter, melted
- 2 cups (500 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) sugar
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 2–3 cups fresh strawberries (halved or whole, depending on size)
- ¼ cup apricot or strawberry jam (optional, for glaze)
Instructions
- Preheat oven to 175°C (350°F).
- Mix crushed graham crackers, sugar, and melted butter.
- Press firmly into a tart pan.
- Bake for 8–10 minutes until lightly golden. Let cool completely.
- In a saucepan, heat milk until steaming (not boiling).
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly pour hot milk into egg mixture while whisking to temper.
- Return mixture to saucepan, cook on medium heat until thickened.
- Remove from heat, stir in butter and vanilla.
- Cover with plastic wrap (touching surface) and chill until cool.
- Spread chilled custard evenly into cooled crust.
- Arrange strawberries neatly on top.
- If desired, warm jam slightly and brush over berries for a glossy finish.
- Refrigerate at least 1 hour before slicing.
- Best served cold with a dusting of powdered sugar or a dollop of whipped cream.
Notes
- For a firmer tart shell, consider using a classic shortcrust pastry instead of graham cracker crumbs.
- Ensure the custard is completely chilled before assembling the tart for best results.
- This tart is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg