This strawberry tart is just too darn cute boos, and it tastes every bit as good as it looks. She’s layered with silky custard, topped with strawberries, and brushed with my homemade strawberry preserves for extra berry flavor. But the thang that makes this strawberry tart is the pecan graham cracker crust y’all. Get into it!
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How to Make this Strawberry Tart
These step-by-step photos show how to make a strawberry custard pie, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Strawberry Tart Recipe
1. Combine the graham cracker crumbs, toasted pecans, brown sugar, and butter for the crust
Mix with a fork until the crumbs are evenly moistened.
2. Firmly press the crumb mixture into the bottom and up the sides of a pie pan
Let it sit in the freezer, then bake until lightly golden.
3. Whisk together the egg yolks, sugar, cornstarch, and salt
Mix until thick, pale, and fully smooth.
4. Temper the egg mixture with hot milk
Slowly whisk in the heated milk so the yolks warm gently without scrambling.
5. Cook the custard until thick, then whisk in vanilla and butter
Place a piece of plastic wrap directly on top of the custard to prevent a skin from forming on the surface. Let it cool until room temperature.
6. Spread the cooled custard into the prepared pecan graham cracker crust
Cover the surface with plastic wrap and refrigerate until the filling is fully set.
7. Warm the strawberry preserves until smooth and pourable
Set aside to cool slightly before using.
8. Top your tart with sliced strawberries and brush with preserves
Coat the berries evenly, then add a dollop of whipped cream on top. Chill until ready to serve.
PRO TIP: Go slow when adding the hot milk to the egg yolks. Start with just a little to temper them so they don’t scramble. Then cook the custard over a bowl set on simmering water, NOT direct heat. Just make sure the water doesn’t touch the bowl!
Full Strawberry Tart Recipe
Strawberry Tart Recipe
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Equipment
- pie plate standard sized not deep dish
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
How to Store
- Fridge: Keep your tart covered loosely with plastic wrap or foil and stash it in the fridge. It will stay fresh for about 2-3 days.
- Tip: Don’t even think about freezing it, boos. Custard and berries don’t bounce back from that kind of chill.
Nutrition
Recipe Tips
- Plan ahead, boos. This ain’t the kind of dessert you can throw together last minute. The pecan graham cracker crust needs time to cool and set, and the custard has to chill, too.
- Go for ripe, fragrant strawberries. You want berries that are deep red, sweet-smelling, and firm with no mushy spots.
- Stick with a standard 9-inch pie dish. A deep dish will leave you short on filling, and a tart pan won’t hold enough of that silky custard.
- Let it sit overnight if you can. Four hours in the fridge is the bare minimum for this strawberry custard tart!
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Recipe Help
You sure can! If you’re still getting the hang of tempering eggs, strain your custard through a fine-mesh sieve before filling the tart. It will catch any lumps. I had plenty of little cooked egg bits in mine when I first started boos, and I ain’t ashamed to say it out loud!
Mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the custard while it cooks. Let it thicken, and repeat if needed. It’ll firm up more as it cools.
Nah, boos. They get too mushy and watery once thawed. Stick to the fresh stuff!
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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!
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.
This was one of the most tastiest strawberry tarts I’ve had! It turned out great, thank you!
Your instructions for this recipe are so perfect and helpful! This is divine! Especially with the pecan-graham cracker base! So delish!!
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!
Interesting recipe.
I am in awe of how beautiful this looks and how delicious it sounds!
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 😉
I love strawberry tarts. Ok, I love strawberry anything. Can’t wait for fresh strawberries.