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Strawberry Tart | Grandbaby Cakes
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5 from 3 votes

Strawberry Tart from "Made With Love"

A beautiful fresh strawberry tart filled with a lovely custard cream from Back In The Day Bakery's Made With Love Cookbook. Perfect for Spring celebrations!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 478kcal


For the Pecan-Graham Cracker Crust:

  • 1/2 cup finely chopped pecans
  • 2 cups graham cracker crumbs about 16 crackers
  • 1/4 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
  • 1/4 teaspoon fine sea salt
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 2 1/2 tablespoons unsalted butter cut into cubes, at room temperature
  • 1/4 cup strawberry preserves
  • 2 pounds strawberries hulled and sliced in half (I left mine whole)
  • Fresh whipped cream


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.


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