Fresh Strawberry Vanilla Cream Tart
A showstopping yet simple dessert featuring a buttery cookie crust, silky vanilla custard, fresh strawberries, and a glossy strawberry gelatin glaze. Light, refreshing, and perfect for warm-weather gatherings.
🛒 Ingredients
12 servings
- 7 oz (200 g) finely crushed shortbread cookies
- 4 tablespoons margarine, softened
- 1 can (14 oz / 395 g) sweetened condensed milk
- 2 cups (500 ml) whole milk
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
- 9 oz (250 g) fresh strawberries, halved
- 1 package strawberry-flavored gelatin
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Directions
- 1
Preheat oven to 350°F (180°C). Combine crushed cookies and softened margarine, working with your fingertips until the mixture resembles damp sand.
- 2
Press evenly into the bottom and sides of a greased 12-inch (30 cm) springform pan. Prick all over with a fork.
- 3
Bake 10–12 minutes until lightly golden. Remove and cool completely on a wire rack.
- 4
In a saucepan, whisk condensed milk, whole milk, egg yolks, cornstarch, and vanilla. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Cool slightly.
- 5
Dissolve the gelatin in half the amount of water stated on the package. Allow to cool at room temperature until it reaches a syrupy, egg-white consistency.
- 6
Pour the vanilla custard over the cooled crust. Arrange strawberry halves snugly on top. Carefully spoon the semi-set gelatin over the berries, working from the edges inward. Refrigerate at least 2 hours before slicing.
💡 Chef's Tip
Dip your knife in hot water and wipe dry between slices for clean cuts. For a more natural finish, replace the flavored gelatin with a simple syrup made from fresh strawberry juice and unflavored gelatin.
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