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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Everyone loved a slice of this strawberry tart, we served yesterday at the birthday party. So fresh and light and perfect spring/summer dessert.
Just had a slice of this strawberry tart and it was so good! Definitely a must for summer.
Loved the crust on this tart! This was such a flavorful dessert, yet it still felt healthy to be eating! Love it!
I made this strawberry tart for a potluck and everyone loved it! I especially loved the pecan graham cracker crust. I’m going to use it for other tarts!
This strawberry tart is the perfect treat to get ready for summer! It’s so simple to make, delicious, plus it looks absolutely beautiful!!!
OMG You are right, this strawberry tart is truly the bomb. Beautiful, fresh, and luxurious from the crust to the filling and top. I just want to get a fork and dive right in. Great easy to follow instructions!