Strawberry Tart

If you’re all about that strawberry life, then brace yourself for this bomb Strawberry Tart! We kick things off with a sweet, nutty, graham cracker crust. Then, we add a rich custard cream and finally top that with fresh, juicy strawberries and a slick strawberry glaze. Making a strawberry tart doesn’t have to be a big deal, and this recipe is so simple, y’all are gonna be obsessed! It’s the ultimate treat for all your summer get-togethers and BBQs.

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A strawberry tart topped with fresh whole strawberries and whipped cream.

This strawberry tart recipe is packed is a summer and spring must and is a top fave of mine! It’s inspired by one of my fave cookbook authors and bakers Cheryl Day. That’s my girl y’all! I know you will love it as much as I do. The creamy texture of this tart makes it perfect for when the weather warms up. It’s sweet and lush but ain’t heavy at all, making it the ultimate finale to when you’re craving dessert that won’t leave you feeling weighed down.

The Heart and Soul of the Best Strawberry Tart Recipe

Cuisine Inspiration: Classic French Patisserie with Southern Vibes
Primary Cooking Method: Baking
Dietary Info: Vegetarian-Friendly
Key Flavor: The sweet symphony of strawberries and cream.
Skill Level: Intermediate

Sweet Spots:

  • Flavor: It’s all about that pecan-graham cracker base giving you a buttery crunch in each bite. It gets topped with silky custard filling and juicy strawberries.
  • Summer Favorite: It’s perfect for all your summer dinners, especially when fresh strawberries are at the height of the season.
  • Prep and Chill: This is great for making ahead the night before. This dessert hits its peak deliciousness after a night in the fridge.
  • Versatile: If you aren’t feeling strawberries, you can adapt this with other berries that you dig more. Basically do you boo!
  • Sweet and Satisfying But Light: With fresh fruit and a wonderful custard, this dessert’s got that light feel while still keeping things totally satisfying.

Ingredients to Make a Strawberry Tart

From the nut and graham cracker crust, to the homemade custard filling, and the strawberry topping, here is a look at the ingredients that create this masterpiece.

  • Pecans: These are chopped up fine to mix into the crust.
  • Graham Cracker Crumbs: Crushed to perfection creating the sweet base for our pie.
  • Brown Sugar: Bringing molasses to the mix adds just a bit of additional sweetness to the crust.
  • Butter: Melted down, it sticks the crust together.
  • Egg Yolks: This gives the custard that rich and creamy texture.
  • Sugar: It’s sweet, it’s simple, it’s sugar—no doubt.
  • Cornstarch: This helps thicken the custard.
  • Salt: Just a pinch helps balance the sweetness.
  • Whole Milk: It smooths the custard out.
  • Vanilla Extract: Honestly it just peps up that custard flavor so much.
  • Butter: This gets whisked into the custard giving it richness and silkiness.
  • Strawberry Preserves: It provides concentrated berry flavor. Store-bought or homemade are great here.
  • Strawberries: gotta have these of course
  • Whipped Cream: Because what’s a tart without a cloud of whipped cream on top?
Ingredients to make a strawberry custard pie on the table.

How to Make a Strawberry Tart From Scratch

Step 1: Toast the Pecans

  1. Spread the chopped pecans evenly on a baking sheet.
  2. Bake them in the preheated oven for 3 to 5 minutes or until they’re lightly toasted. Remove from the oven and set them aside to cool.
Pecans on a baking pan before and after toasting.

Step 2: Make the Pecan and Graham Cracker Crust

  1. Combine the graham cracker crumbs, pecans, and brown sugar.
  2. Stir together to evenly mix.
  3. Drizzle in the butter a little at a time, mixing with a fork until the crumbs are evenly moistened.
  4. Pour the crumb mixture over the bottom of a 9-inch pie pan and spread it out evenly.
  5. Press the crust into the bottom of the pan using a flat-bottomed measuring cup. Be sure to work some of the crumbs up the sides of the pan. Put the crust in the freezer for about 15 minutes to set.
  6. Bake the crust for 6 to 8 minutes, until lightly golden. Let it cool completely before filling.
A collage of images showing making the pecan crust for the pie.

Step 3: Make the Custard

  1. Combine the egg yolks, sugar, cornstarch, and salt in medium heat-proof bowl.
  2. Whisk together until the mixture is thick and pale in color.
  3. Add the milk to a medium saucepan.
  4. Heat it to a gentle boil.
  5. Add about a cup of the hot milk slowly to the egg yolk mixture to temper the yolks, whisking constantly so they don’t curdle.
  6. Add the remainder of the milk in a steady stream and whisk it into the egg mixture.
A collage showing the steps for making the custard filling.
  1. Set the bowl over a saucepan of simmering water without letting the bottom of the bowl touch the water.
  2. Cook the mixture. Whisking constantly until the custard thickens, about 5 to 7 minutes.
  3. Remove the custard from the heat and whisk in the vanilla. Let the custard sit for 2 to 3 minutes to cool slightly.
  4. Add the butter to the custard.
  5. Whisk until it is melted and the custard is smooth and silky.
  6. 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.
Making the custard for strawberry pie.

Step 4: Pour the Custard Into the Crust

  1. Spoon the cooled filling into the prepared piecrust.
  2. Cover with plastic wrap and place it in the refrigerator to chill for at least 3 hours or overnight.
Custard poured into the homemade graham cracker crust.

Step 5: Assembling the Strawberry Tart

  1. Heat the preserves over low heat.
  2. Stir it until the preserves are liquified and smooth. Set aside to cool.
  3. Pile the strawberries on top of the custard filling.
  4. Brush the preserves all over the berries.
Heating the preserves and then assembling the strawberry tart.
  1. Refrigerate until ready to serve or for up to 3 days. Serve your strawberry pie with whipped cream and a strawberry half.
Strawberry tart finished and topped with whipped cream.

Tips for Making the Best Strawberry Tart Recipe

  • Plan Ahead: It’s necessary to give the crust time to cool and set as well as the custard so this is definitely not a recipe you can rush.
  • Set Overnight: At a minimum, you need to let the pie chill for four hours before serving but it’s even better if you make it a day ahead so it can be in the fridge overnight.
  • Press the Crust in Firm: You want to pack it into the bottom and sides of the pie dish so that it will stay together when cut.
  • Use Fresh Ripe Strawberries: They are the showstopper in this recipe so pick the best ones you can find!
  • Use a Standard Sized Pie Dish: You won’t have enough filling and crust for a deep dish and a tart pan is too shallow for this recipe.
  • Change the Berries: You can easily swap the strawberries for raspberries, blackberries, or blueberries. You can even enjoy it with a mixture of berries.
  • Chocolate Crust: Add a bit of chocolate to the mix by swapping the graham crackers for crushed chocolate cookies.
  • Cornstarch: In place of the cornstarch, you can use tapioca flour or arrowroot powder. They work the exact same.
  • Pecans: Swap the pecans for walnuts, almonds, or hazelnuts.
  • In a rush? Skip the homemade custard and use a store-bought vanilla custard mix. Same with the crust boos. Grab a store-bought graham cracker crust to cut the time.
A strawberry custard pie on the table with a napkin to the side.

What to Serve with your Strawberry Tart

How to Store Strawberry Tart

To keep your strawberry tart tasting fresh, cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator.

How long will strawberry custard pie last in the fridge?

This dessert is best enjoyed within 2-3 days, so try to eat it up while that crust is still crisp and the strawberries are perky!

Can I freeze this strawberry tart?

I know it’s tempting to hang onto every last bit of this fruity pie but it doesn’t hold up to freezing. Just toss it boos. It will change the texture of the berries and the custard.

Strawberry custard pie on a table with a bowl of strawberries and a stack of plates in the background.

Frequently Asked Questions

How do I prevent my custard from curdling?

There are two critical steps in making a custard to pay special attention to avoid issues with the texture of the custard. The first is when adding the egg mixture to the milk. Make sure you slowly add just a small amount (one cup) of the egg mixture and mix it into the milk. Add all the mixture to the milk all at once may cause the eggs to cook and scramble rather than smoothly mixing with the milk. The second instance it can curdle comes when cooking the custard. If it gets too hot it can curdle. This recipe reduces this from occurring by cooking the custard over indirect heat by using a bowl set over boiling water. Make sure the water doesn’t touch the bottom of the bowl which may overheat the custard.

What happens if my custard is too runny?

If your custard doesn’t seem to be thickening up properly you can add more cornstarch. Measure out one tablespoon of cornstarch and mix it with one tablespoon of water. Add it to the custard and continue to cook until it thickens. If necessary, you can repeat this process until it begins to thicken. Remember that it will setup a bit more as it cools.

Can I use frozen strawberries?

I wouldn’t recommend making this strawberry custard pie with frozen strawberries. Their texture is simply too mushy when thawed out and they also release a lot of liquid which can interfere with the custard. Your best bet is to keep this recipe bookmarked for making when fresh strawberries are available.

A strawberry tart on the table with only half of the dish showing and a bowl of strawberries in the background.

If you’ve spotted some fresh strawberries at the farmer’s market, get into this recipe! With its crunchy nut and cookie crust, dreamy custard, and those gorgeous strawberries, it’s gonna be a crowd-pleaser. Dig into it with any meal, especially when you’re craving something decadent but don’t wanna go overboard.

Other Fruit Pie Recipes to Try

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

A strawberry custard pie in a white pie dish on the table.

Strawberry Tart

This strawberry tart serves up a smooth custard in a crisp pecan graham cracker crust and is finished off with juicy ripe strawberries. It's the perfect end to just about any meal.
5 from 12 votes
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 3 hours
Total Time 1 hour 10 minutes
Course: Dessert
Servings: 8 servings

Equipment

Ingredients

For the Pecan-Graham Cracker Crust:

  • ½ cup finely chopped pecans
  • 2 cups graham cracker crumbs about 16 crackers
  • ¼ 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
  • 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 (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.

Notes

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!
Check the post above for more about ingredients, substitutions, tips, and troubleshooting info!

Nutrition

Calories: 478kcal | Carbohydrates: 54g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 160mg | Sodium: 251mg | Potassium: 348mg | Fiber: 3g | Sugar: 34g | Vitamin A: 725IU | Vitamin C: 67.7mg | Calcium: 133mg | Iron: 1.9mg
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Filed Under:  Crisps, Cobblers, Dumplings and Tarts, Dessert and Baking, Spring Recipes, Stovetop

Comments

  1. Oh my gosh, I love strawberries a lot and this dessert is so beautiful and looks delicious!
    I can’t wait to make this at home!

  2. Fruit Tarts are my favorite and strawberry is one of my favorite seasonal fruit always. This dessert is so delicious with the creamy custard and Pecan Pie crust combination as well.

  3. Your instructions for this recipe are so perfect and helpful! This is divine! Especially with the pecan-graham cracker base! So delish!!

  4. 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!

  5. 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 😉

  6. I love strawberry tarts. Ok, I love strawberry anything. Can’t wait for fresh strawberries.

5 from 12 votes

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