This Strawberry Custard Tart recipe features a roasted strawberry cream custard inside a brown sugar salted graham cracker crust topped with a strawberry toasted Swiss meringue. This strawberry tart uses fresh and freeze-dried strawberries for maximum strawberry flavor.
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The inspiration for this tart comes from these Tenkei strawberry marshmallows I found at my local Asian grocery store. They are an ultra pillowy strawberry-flavored marshmallow with a strawberry cream center. I was obsessed by the first bite. But then, I had the idea to torch it for a strawberry toasted marshmallow. And that’s when I knew I had to make it into a dessert.
My go-to for an easy, torchable meringue is always Serious Eats’ recipe. I used it for my Oatmeal Iced Cookie Tart in the same wavy torched pattern on top. If you’re looking for another meringue-based strawberry dessert that uses freeze-dried strawberries, try my Strawberry Macarons.
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Why you’ll love this recipe
- There is plenty of strawberry flavor from fresh and freeze-dried strawberries.
- The crust is flavorful thanks to brown sugar and plenty of salt.
- The torched meringue is easy and beautiful.
Ingredients
- Fresh and freeze-dried strawberries provide flavor.
- Graham crackers serve as the base of the crust.
- Heavy cream and whole milk provide moisture and creaminess for the custard.
- Eggs provide structure to the custard and the meringue.
- Granulated sugar sweetens the custard.
- Brown sugar sweetens the crust.
- Vanilla bean paste and kosher salt balance the overall flavor profile.
- Lemon brings an acidity and lift to the strawberry flavor.
- Cream of tartar stabilizes the meringue.
- Corn starch thickens the custard.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this tart to your liking:
- No lemon — use a pinch of citric acid or lime juice instead.
- No freeze dried strawberry — omit from the meringue without issue.
- No brown sugar — swap for granulated sugar or dark brown sugar without issue.
- Another baking dish — use a round tart pan or pie pan.
- Vanilla crust — use the crust from this recipe for a pâte sucrée.
- Whipped cream — instead of making meringue for the top use whipped cream or store-bought marshmallow fluff.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make a strawberry custard tart
Step 1: In a medium bowl, toss the strawberries with ¼ cup (50g) of the granulated sugar, lemon juice and a pinch of salt. Pour onto the prepared baking sheet and spread out. Roast, stirring once or twice along the way, until the berries are fork tender and swimming in bright red juice, about 30 minutes. Set aside to cool. Leave the oven on to bake the crust.
Step 2: Blitz graham crackers in a food processor. Add the brown sugar and salt. Pulse until combined. Add melted butter and pulse until thoroughly combined. Tip mixture into a 14’’ x 5.5’’ rectangle tart pan or 9’’ round tart pan (with removable bottom). Push the mixture into the edges and bottom of the tart pan with greased hands or a wooden tamper. Bake for 8-10 minutes. If the crust puffed or lost shape in the oven, gently press back into shape while warm with the bottom of a juice glass or wood tamper. Let cool while you make the custard.
Step 3: Combine the roasted and slightly cooled strawberries, cream, milk and vanilla in a blender. Blend until completely smooth. Strain with a fine mesh sieve into a medium saucepan. Set over medium heat. Bring to a gentle simmer. Remove from heat, cover and let sit for 5 minutes. Whisk together egg yolks and the remaining ¼ cup (50g) granulated sugar by hand or with a hand mixer on medium speed until pale and thick, about 2 minutes. Add the salt and cornstarch. Mix again until combined. Very slowly dribble in the warmed strawberry cream mixture, whisking constantly to avoid cooking the eggs. Skim any foam from the surface with a spoon. Pour into the cooled crust. Place in the preheated oven and then turn the temperature down to 325°F and bake until the custard is just set, but the center is still slightly wobbly, about 28-34 minutes. Carefully transfer to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours.
Step 4: Prepare the swiss meringue according to Serious Eats’ instructions. Add 2-3 tablespoons of sifted strawberry powder and mix until combined. Demold the tart and place on a serving plate. Pipe the meringue on top and use a kitchen torch to toast it to your liking. Serve immediately.
Hot tips
- Bake the tart on top of a baking sheet for easier handling in and out of the oven.
- I like to take a plastic piping bag and cut off the tip in a half moon shape (the rounded part going away from the bag) to create a St. Honore style tip for piping meringue.
- Start with less strawberry powder and add more, tasting as you go. The meringue will become stiffer as you add more so be careful not to add too much.
Recipe FAQs
Store a custard tart with meringue in the refrigerator for 3-4 days.
I used this strawberry powder, but the recipe will also work with ground and sifted freeze-dried strawberries.
Yes, swap without issue.
More recipes you’ll love
Lastly, if you make this Strawberry Custard Tart recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Strawberry Custard Tart
Equipment
Ingredients
Strawberry custard
- 1 lb strawberries washed, hulled and large ones sliced in half
- ½ cup granulated sugar divided (100g)
- ½ tablespoon lemon juice
- 1 cup heavy cream (235g)
- 1 cup milk (9 oz, 255g)
- 1 teaspoon vanilla
- 5 large egg yolks
- 1 teaspoon salt
- 2 teaspoon cornstarch
Salted graham cracker crust
- 1 ½ cups graham cracker crumbs (180g, 12 full sheets of graham crackers)
- 1 ¼ teaspoon kosher salt
- ⅓ cup brown sugar (75g)
- 7 tablespoon unsalted butter melted (99g)
Strawberry meringue
- 1 batch Swiss meringue recipe from Serious Eats
- 3-4 tablespoon freeze-dried strawberry powder* (from a 1 oz bag of freeze-dried strawberries) ground to a powder and sifted
Instructions
Do ahead
- Line a rimmed baking sheet with foil. Preheat the oven to 375°F.
Roast the strawberries
- In a medium bowl, toss the strawberries with ¼ cup (50g) of the granulated sugar, lemon juice and a pinch of salt. Pour onto the prepared baking sheet and spread out.
- Roast, stirring once or twice along the way, until the berries are fork tender and swimming in bright red juice, about 30 minutes. Set aside to cool. Leave the oven on to bake the crust.
Make the crust
- Blitz graham crackers in a food processor. Add the brown sugar and salt. Pulse until combined.
- Add melted butter and pulse until thoroughly combined.
- Tip mixture into a 14’’ x 5.5’’ rectangle tart pan or 9’’ round tart pan (with removable bottom). Push the mixture into the edges and bottom of the tart pan with greased hands or a wooden tamper.
- Bake for 8-10 minutes. If the crust puffed or lost shape in the oven, gently press back into shape while warm with the bottom of a juice glass or wood tamper. Let cool while you make the custard.
Make the custard
- Lower the oven to 350°F.
- Combine the roasted and slightly-cooled strawberries, cream, milk and vanilla in a blender. Blend until completely smooth. Strain with a fine mesh sieve into a medium saucepan.
- Set over medium heat. Bring to a gentle simmer. Remove from heat, cover and let sit for 5 minutes.
- Whisk together egg yolks and the remaining ¼ cup (50g) granulated sugar by hand or with a hand mixer on medium speed until pale and thick, about 2 minutes. Add the salt and cornstarch. Mix again until combined.
- Very slowly dribble in the warmed strawberry cream mixture, whisking constantly to avoid cooking the eggs. Skim any foam from the surface with a spoon. Pour into the cooled crust.
- Place in the preheated oven and then turn the temperature down to 325°F and bake until the custard is just set, but the center is still slightly wobbly, about 28-34 minutes.
- Carefully transfer to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours.
Make the strawberry meringue
- Prepare the swiss meringue according to Serious Eats’ instructions. Add 2-3 tablespoons of sifted strawberry powder and mix until combined.
- Demold the tart and place on a serving plate. Pipe or spoon the meringue on top and use a kitchen torch to toast it to your liking. Serve immediately.
