Description

This Strawberry Tart features a delightful graham cracker crust, creamy filling, and fresh strawberries, making it an irresistible dessert for any occasion. Perfect for quick gatherings or a sweet treat at home!

Ingredients

Scale

½ cup finely chopped pecans
2 cups graham cracker crumbs (about 16 crackers)
¼ cup packed light brown sugar
8 tablespoons unsalted butter, melted (1 stick)
5 large egg yolks
6 tablespoons granulated sugar
3 tablespoons cornstarch
¼ teaspoon fine sea salt
2 cups whole milk
1 teaspoon pure vanilla extract
2 ½ tablespoons unsalted butter, cut into cubes, at room temperature
¼ cup strawberry preserves
2 pounds strawberries, hulled and sliced in half (can be left whole)
Fresh whipped cream

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Instructions

Preheat the oven to 350°F (175°C) and position a rack in the middle.
Spread the chopped pecans on a baking sheet and bake for 3 to 5 minutes until lightly toasted. Remove and allow to cool.
In a medium bowl, combine graham cracker crumbs, pecans, and brown sugar. Gradually mix in the melted butter until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan. Freeze the crust for about 15 minutes to set.
Bake the crust for 6 to 8 minutes until lightly golden. Allow it to cool completely before adding filling.

Notes

For extra flavor, consider adding a hint of lemon zest to the filling.
You can substitute graham crackers with digestive biscuits for a different taste.
Fresh whipped cream can be sweetened or flavored as desired.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg