Menu
Strawberry Tart Strawberry Tart
Heavenly Strawberry Tarts Heavenly Strawberry Tarts
Strawberry Tartlets Strawberry Tartlets
Chocolate-Strawberry Cream Cheese Tart Chocolate-Strawberry Cream Cheese Tart
Cherry Cream Cheese Tarts Cherry Cream Cheese Tarts
Homemade Frosted Strawberry Pop-Tarts Homemade Frosted Strawberry Pop-Tarts
Strawberry Rhubarb Tart Strawberry Rhubarb Tart
Strawberry Cream Dessert Strawberry Cream Dessert
Strawberry Cream Puffs Strawberry Cream Puffs
Strawberry Cream Pie Strawberry Cream Pie
Peaches 'n' Cream Raspberry Tart Peaches 'n' Cream Raspberry Tart
Cherry Tarts Cherry Tarts
Lemon Cheesecake Tarts Lemon Cheesecake Tarts
Cherry Cheesecake Tarts Cherry Cheesecake Tarts
Strawberries & Cream Torte Strawberries & Cream Torte
Strawberry Pies Strawberry Pies
Strawberry Custard Pies Strawberry Custard Pies
Strawberry Ice Cream Dessert Strawberry Ice Cream Dessert
Strawberry Cream Cake Strawberry Cream Cake
Strawberry Cream Cheese Pie Strawberry Cream Cheese Pie

Strawberry Cream Tarts

1 review
Test Kitchen Approved
Total Time

Prep: 20 min. + chilling

Makes

12 servings

Updated: Nov. 28, 2023
Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.
Strawberry Cream Tarts
Strawberry Cream Tarts Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 packages (6 count each) individual graham cracker tart shells
  • 2 egg whites, beaten
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 3 cups milk
  • 2 eggs, beaten
  • 6 tablespoons butter, cubed
  • 2 tablespoons lemon juice
  • 12 medium strawberries, sliced
  • 12 blueberries
  • 6 tablespoons strawberry jelly, melted

Directions

  1. Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks.
  2. In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled.
  3. Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.

Nutrition Facts

1 each: 335 calories, 14g fat (6g saturated fat), 59mg cholesterol, 250mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 6g protein.