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Strawberry Custard Tart Recipe with Cookie Texture Crust

Strawberry Custard Tart Recipe with Cookie Texture Crust

Difficulty: Beginner Cooking Temp: 338  °F Servings: 6 Best Season: Suitable throughout the year
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You can never go wrong with strawberry tarts. Classic cookie texture crust, custard filling with cream cheese mixed with yogurt, fresh fruits on top. This mouthwatering strawberry tart recipe requires simple ingredients, and is easy to make it delicious even for the first time! Perfect to serve as a dinner dessert, or to have with tea in a summer afternoon.

The Strawberry Custard Tart with a Cookie Texture Crust is a delectable dessert that combines a crisp, cookie-like crust with a creamy custard filling and fresh strawberries. This tart is perfect for any occasion, offering a beautiful and delicious treat that is sure to impress.

The crust is made from a mixture of flour, butter, sugar, and a touch of vanilla extract, giving it a sweet and cookie-like texture. The dough is pressed into a tart pan and baked until golden brown and crisp, creating a perfect base for the custard filling.

The custard filling is made from a blend of milk, eggs, sugar, and cornstarch, cooked until thick and creamy. Vanilla extract or a touch of lemon zest can be added for extra flavor. The custard is poured into the baked crust and allowed to set in the refrigerator.

Once the custard is set, the tart is topped with fresh, sliced strawberries arranged in a beautiful pattern. The strawberries can be glazed with a light apricot jam to give them a shiny finish and enhance their sweetness.

The result is a tart that is crisp and buttery on the outside, with a smooth and creamy custard filling and the fresh, juicy flavor of strawberries. This Strawberry Custard Tart is perfect for any special occasion, offering a delightful combination of textures and flavors.


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  1. In a mixing bowl, mix butter, sugar and salt. Add one egg, make two trips. A drop of vanilla extract should bring up the flavor. Sift almond flour and all-purpose flour. Blend the almond flour and all-purpose flour into the mixture, and pour them all out to do some kneading. The crust does not require too much effort on kneading, only have to make sure all the flour is well blended. Wrap them up nicely, use a rolling pin to flatten the dough a bit, and freeze for 30 minutes.
    A stainless steel rolling pin will do much better work than a wooden one, especially when you need to keep the dough cold.
  2. Take the crust dough out of the fridge, roll it flat with a rolling pin. Use a tart pan to measure how big the crust dough should be. Gently press the crust dough into the tart pan, save the extra dough and make the rim clear. After shaping the crust dough, take a fork and prick all over the crust dough (leave the sides and the rim) to make sure it won’t plump up in the oven.
  3. Preheat the oven to 165℃/329℉, bake for 10 minutes.
  4. While the crust is in the oven, we are going to make the filling. Put all the ingredients into a mixing bowl, use a hand mixer or a firm spatula, beat room temperature cream cheese, butter, sugar, egg white, yogurt, and heavy cream until smooth.
    A nice spatula should be sturdy enough to handle tough cream cheese and butter, but also flexible to scrape the bowl side clean.
  5. Take the crust from the oven and let it cool on a wire rack. Pour all the mixture we made into the crust, and smooth it with a spatula. Preheat the oven to 338℉, bake for 20 minutes.
    Cooling rack with feet helps the air circulate to keep the tart crust crispy and not soggy.
  6. In a mixing bowl, beat heavy cream and sugar until medium peaks form. The amount heavy cream and sugar is optional. Some may like more cream on top, and some don’t. It’s really up to you.
  7. Mix the strawberry cubes with heavy cream mixture and smooth it with an icing spatula. Save some whipped heavy cream for decoration. Decorate it with whipped heavy cream and strawberries.
    Use a small icing spatula would be more convenient. And an offset spatula keeps your finger from messing with cream.
  8. Cover the tart with sugar powder (optional).
  9. Cool the tart in the fridge or have it with your friends and family right away!
Keywords: Strawberry Custard Tart Recipe with Cookie Texture Crust, strawberry custard tart, tart