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Strawberry Custard Tarts

These Strawberry Tarts are filled with an easy vanilla-based custard, topped with strawberries, and nestled into a vanilla wafer-baked crust. Perfect for entertaining!
Course Dessert
Cuisine American
Keyword strawberry pie, strawberry tart, mini tarts, vanilla custard
Prep Time 30 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings 5 tarts
Calories 583kcal
Author Nicole
Cost $15


  • Saucepan
  • Mini Tart Pans


  • 45 vanilla wafer cookies
  • 5 tbsp unsalted butter, melted
  • 1/4 tsp kosher salt
  • 2 cups whole milk, divided
  • 1/2 cup cane sugar
  • 4 large egg yolks
  • 3 tbsp Argo® Corn Starch cornstarch
  • 1 1/2 tsp pure vanilla extract
  • 1 lb strawberries, stems removed and sliced


  • Preheat oven to 325 degrees. Grease five 4-inch tart pans with butter or non-stick cooking spray. (You could also do this in a 10-inch tart pan)
  • Add cookies to the bottom of a food processor. Pulse until the cookies are fine crumbs. Add salt. Pulse again to combine. While pulsing the crumbs, slowly drizzle in melted butter. Pulse until the butter is completely combined. It should look like wet sand. Evenly divide the crust between the five tart pans. Use the bottom of a measuring spoon or your fingers to push the crust into the pan. Place the tart pans on a large rimmed baking sheet and bake until lightly golden brown, about 12-15 minutes. Remove from the oven and cool.
  • While the crust cooks, add 1 1/2 cups milk and sugar to a medium saucepan. Whisk to combine. Turn the heat on medium-low and heat until hot and the sugar is melted.
  • Whisk egg yolks together in a small bowl or measuring cup. Slowly whisk in about 1/2 cup of the hot milk and sugar mixture into the egg yolks. Reduce the heat of the milk and sugar to in between a low and medium-low heat. While whisking the milk and sugar mixture, pour the egg yolk mixture into the milk and sugar. Continue to cook the mixture over a low heat until slightly thickened, about 4-5 minutes, stirring with a wooden spoon constantly. To test if it's thick enough, dip the spoon in the mixture and bring it out. Run your finger down the back of the spoon, and if the mixture stays seperated, it thick enough. Remove from the heat.
  • In the same bowl you whisked the eggs in, add remaining milk and cornstarch. Whisk together. Slowly whisk the cornstarch mixture into the thickened custard (the egg, milk, and sugar mixture). Place the saucepan back on the heat, increase to a medium-low heat and continue to cook until the mixture has thickened significantly. It should take about 3 minutes. Once the mixture is thickened, immediately remove it from the heat. Let it cool slightly.
  • Evenly divide the custard between the five crusts. Place them all in the fridge to chill for about 20 minutes.
  • Once the tarts have chilled slightly, pull them out and arrange the strawberries artfully on top. Sprinkle with powdered sugar if desired.


  • These are large tarts, I would say one tart could feed two people for dessert after dinner. 
  • Also, because you are working with eggs, they do have a tendency to scramble or curdle. Be sure to be on alert while cooking the custard, it's always better to have the heat too low than too high. Stirring frequently helps to eliminate any possibility of scrambled the eggs. 


Serving: 1tart | Calories: 583kcal | Carbohydrates: 76g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 188mg | Sodium: 385mg | Potassium: 328mg | Fiber: 3g | Sugar: 47g | Vitamin A: 720IU | Vitamin C: 53mg | Calcium: 146mg | Iron: 1mg