Mini Fresh Strawberry Custard Pie

Nothing says summer like a Mini fresh strawberry custard pie. This fresh and creamy dessert is made with Bird’s Custard Powder. The chocolate biscotti crust is filled with custard filling and topped with perfectly ripe and juicy fresh strawberries. 

You can purchase already-made biscotti or try this homemade version from NY Times. The crust can also be made with French shortbread cookies, simple graham crackers crust, or a simple mini rustic pie crust.

strawberrry tart on whiteplate

Ingredients Notes

  • The biscotti cookies are a little different and just as easy as making a graham cracker crust. I used chocolate biscotti cookies, but vanilla biscotti makes a nice crust
  • Sugar is used for both the Birds custard and to sweeten the biscotti crust lightly.
  • Butter is used to moisten and hold together the crust.
  • Instant Vanilla pudding makes this recipe quick and easy. Alternatively, you can use Birds Custard powder which cooks up a classic English custard. You can also substitute another pudding flavor or pastry cream.
  • You can use whole or reduced-fat milk to make the pudding or custard. When making instant pudding, use cold milk.
  • Strawberries are the star; make sure they are perfectly ripe and juicy.

Recipe Directions

Preheat oven to 350 degrees.

Crush the biscotti into a fine crumb; break up the cookies and place them in a plastic Ziploc bag and use a rolling pin to crush them into a fine crumb. You will have about 1 cup of crumbs. In a bowl, combine the biscotti crumbs, sugar, and melted butter. Mix until all the crumbs are moist.

Divide the biscotti crumbs between the individual tart pans. Press down on the bottom and up the sides. Bake for about 6-8 minutes until the crust turns a golden brown. Remove from oven and let cool while you prepare the filling.

In a small saucepan, combine the custard powder, sugar, and milk. Stir frequently till the mixture comes to a boil. Let cook for a couple of minutes and divide between the 2 tart pans. Set aside and let cool.

Arrange the sliced strawberries on top of the cooled custard and chill for at least 1 hour before serving.

Small cream pies are the perfect small-batch dessert recipe, and this pear tart is amazing. Rather than have one pie, then make it a 6-inch pie plate.

If you like this tart you might also like these pies

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strawberrry tart on whiteplate

Strawberry Custard Pie

A simple creamy custard strawberry tart made in individual 4-inch tart pans.
4 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 2 4-inch pies
Calories: 393kcal
Author:Sydney Dawes

Ingredients

biscotti crust

  • 4 biscotti cookies crushed fine
  • 1 teaspoons sugar
  • 1 tablespoons butter melted

filling

  • ¼ package about 1.25 ounces instant vanilla pudding
  • ½ cup cold milk
  • 8-10 strawberries hulled and sliced

Instructions

  • Preheat oven to 350 degrees.
  • Crush the biscotti into a fine crumb, Break up the cookies and place them in a plastic Ziploc bag and use a rolling pin to crush into a fine crumb. You will have about 1 cup of crumbs.
  • In a bowl combine the biscotti crumbs, sugar, and melted butter. Mix until all the crumbs are moist.
  • Divide the biscotti crumbs between 4 individual tart pans. Press down on the bottom and up the sides.
  • Bake for about 6-8 minutes until the crust turns a golden brown. Remove from oven and let cool while you prepare the filling.
  • If you don’t care for the flavor of biscotti this recipe is fantastic with a basic graham cracker crust.
  • !make the filling
  • In a small bowl whisk together the pudding mix and milk until begins to thicken, about 2 minutes.
  • Arrange the sliced strawberries on the top of the cooled custard and chill for at least 1 hour before serving.

Notes

You can also use Birds custard powder and cook acording to package directions.
p you create the perfect biscotti pie crust:
Traditional almond biscotti also works well for this recipe
The biscotti should be finely crushed to ensure your crust holds together well. You can use a food processor for this, or place the biscotti in a sealed plastic bag and use a rolling pin to crush them.
Mix the crushed biscotti with melted butter. This will help the crumbs stick together and form a solid crust.
When pressing the mixture into your pie dish, be sure to press firmly so that the crumbs compact together. This will help the crust hold its shape when cut.
Bake the crust in a preheated oven for about 6-8  minutes before adding the filling. This helps the crust set and keeps it from getting soggy.
Allow the crust to completely cool before adding the filling, especially if it’s a no-bake filling. This will help prevent the crust from getting soggy.
 

Nutrition

Serving: 1tart | Calories: 393kcal | Carbohydrates: 50g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 223mg | Fiber: 3g | Sugar: 24g
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