These mini strawberry custard tarts make a lovely summer dessert for one or two. A crisp chocolate biscotti crust holds a creamy vanilla pudding filling, topped with fresh sliced strawberries. The recipe makes four individual 4-inch tarts, so you can enjoy one now and keep the others chilled for later.
I use instant vanilla pudding for a quick filling, but Bird’s Custard Powder is another option if you prefer a cooked custard. Prepare either filling according to its package directions, using the amount needed for the tart shells. For the crust, store-bought chocolate biscotti works well, or try this homemade chocolate biscotti recipe from The New York Times. You can also use French shortbread cookies, graham crackers, or a mini rustic pie crust.
Ingredient 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.
- To make the pudding or custard, you can use whole or reduced-fat milk. When making instant pudding, use cold milk.
- Strawberries are the star; make sure they are perfectly ripe and juicy.
These little tarts are easy to serve without cutting a full-sized pie. If you’d rather make one dessert instead of four individual tarts, use a small pie dish, but check that your crust and filling quantities are enough for the dish you choose. For another fruit dessert, try my pear tart for two.
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Why this recipe works
- Individual servings: Four little 4-inch tarts are easy to serve and portion.
- Simple filling: Instant vanilla pudding keeps the preparation easy, without making custard from scratch.
- Crisp cookie crust: Chocolate biscotti adds a nice contrast to the vanilla filling and ripe strawberries.
Tips for making mini strawberry custard tarts
- Crush the cookies finely. Small, even crumbs pack more firmly into the tart pans and are less likely to fall apart when serving.
- Let the baked crusts cool. Adding pudding to a warm crust can soften it.
- Use ripe, dry strawberries. Pat rinsed berries dry before slicing so excess water doesn’t collect on the filling.
- Chill before serving. Give the filled tarts at least an hour in the refrigerator to help the filling set.
Storing leftover custard tarts
Store the tarts covered in the refrigerator and enjoy them within 2 days for the best texture. The biscotti crust will gradually soften beneath the filling, and the berries may release some juice. Don’t leave custard or pudding-filled tarts at room temperature for more than 2 hours.
Strawberry Custard Pie
Ingredients
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 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.
- 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.