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Strawberry Graham Cracker Tart

  • Prep Time: 1 hour 20 minutes (including chilling crust)
  • Cook Time: 30 minutes
  • Serves: 1 (11-inch tart), 8 to 10 servings
Graham Cracker Crust
  • 1 Cup unsalted butter (2 sticks), softened
  • 1/4 Cup granulated sugar
  • 1/4 Cup brown sugar
  • 1/4 Cup honey
  • 2 Cups all-purpose flour
  • 1/2 Cup whole wheat flour
  • 1/2 Tsp. salt
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. cinnamon
Cream Cheese Pastry Cream
  • 1 1/2 Cups whole milk, divided
  • 1/2 Cup granulated sugar, divided
  • 1/4 Cup cornstarch
  • 1 Package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 Tsp. vanilla extract
  • 1/2 vanilla bean, split and scraped, or 1/2 teaspoon vanilla extract
  • 6 large egg yolks
Strawberry Topping
  • 1 Package (16 ounces or 3 cups) Driscoll's Strawberries
  • 3 Tablespoons granulated sugar
  • 1 Tbsp. cornstarch
Graham Cracker Crust
  • Cream butter with granulated sugar, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color.
  • Combine all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.
  • Lightly flour a work surface. Roll out dough to a 14-inch round and line an 11-inch tart pan with a removable bottom. Prick the dough all over with a fork and chill 30 minutes.
  • Preheat oven to 325°F. Bake chilled crust until deep golden brown and dry in appearance, about 30 minutes. Cool on a wire rack.
Cream Cheese Pastry Cream
  • Combine 1 cup milk, 1/4 cup sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 1/4 cup sugar together. Add remaining 1/2 cup cold milk and whisk until smooth.
  • Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate. When cool, whisk smooth.
Strawberry Topping
  • Hull and slice strawberries. Place 3/4 cup sliced strawberries and sugar in a medium bowl and let sit 20 minutes, until they release some of their juices. Place cornstarch in a small nonreactive saucepan and whisk in sweetened strawberry juice over low heat. Bring to a boil, stirring constantly and boil 1 minute. Remove from heat, add sliced berries back and allow to cool completely.
  • Add 2 sliced cups berries to cooled mixture and fold in gently.
Assembly
  • Spoon pastry cream into tart shell, smooth surface and top with berries. Chill slightly before serving.
Calories 270
Total Fat 14.89 g
Saturated Fat 8.66 g
Cholesterol 91.91 mg
Sodium 135 mg
Total Carbohydrates 31.48 g

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