A simple + elegant creamy no-bake custard-like tart in a graham cracker crust. The perfect base for gorgeous Spring berries!
Hi everyone!
I really hope you are all well, and taking good care of yourselves and your loved ones. I know that finding ingredients can be challenging right now, which is why I’m so excited to share this super simple custard cream tart with you. I really believe that during all of this, a real sweet treat for dessert is very good for morale. This Simple Custard Cream Tart reminds me of cheesecake’s low-maintenance, effortlessly beautiful cousin. You only need a few staple ingredients to make this fuss-free creamy spring tart, so let’s get to it!
How do you make a tart from scratch?
With any homemade tart, you’ll start with a crust of some kind, then add a filling. There are so many options for the crust like shortbread or flakey pastry. My all time favorite has to be a simple press-in crust made from ground graham crackers and melted butter. I bake the tart “shell” separately first for a toasty/nutty flavor, allow it to cool, then pour in the prepared filling.
How do you set up custard cream?
Most custards have thickening agents like eggs or cornstarch to help them set-up. This stovetop custard cream is made by boiling heavy cream with Brown Cow Whole Milk Cream Top yogurt and honey for a few minutes. My family and I have been enjoying Brown Cow’s delicious yogurt for years because it’s made with such quality whole milk, made from happy cows on their farms in the Northeast. I love how fuss-free this filling is, while still being so creamy, with just a slight tang from the yogurt. Cooking these ingredients together at a high heat actually causes them to set-up once the tart is refrigerated. I recommend allowing the tart to chill for at least 3 hours before serving.
When do you decorate a tart?
This is the really fun part! You’ll want to decorate the tart right before serving to ensure that the berries stay really juicy. We’re SO into fresh berries, my girls can, and often do, eat a whole clamshell in one sitting for a snack. I like to use whatever looks really good and fresh at the market Some of my favorites are raspberries, blackberries, mangoes, and strawberries. You could even cook the berries down into a quick compote! This is the time to get creative, and add whatever fruit your heart desires. You can even add some edible fresh flowers or bee pollen to create a really special simple moment.
This Simple Custard Cream Tart can we stored in the refrigerator fro up to 2 days.
As always, please remember to tag me in any of your posts @lions.bread so I can see what you’re making from the blog! Nothing makes me happier than seeing my recipes come to life in your kitchens!
Love this recipe? Be sure to check out Summer Fruit Tart and my Bittersweet Chocolate Honey Tart
Simple Custard Cream Tart
The perfect base for gorgeous Spring berries! A simple + elegant creamy no-bake custard-like tart in a graham cracker crust.
Ingredients
Filling
- 1 ½ cups heavy cream
- ⅔ cup Brown Cow Whole Milk Cream Top Yogurt
- ¼ cup honey
- 1 tsp grated lemon zest
- pinch of kosher salt
- 1 tsp pure vanilla extract
Crust
- 8 honey graham crackers
- 5 tbsp unsalted butter melted
- 1/4 tsp kosher salt
- 1-2 cups strawberries, raspberries, blackberries
Instructions
Preheat the oven to 375 degrees F. Spray a 9-inch removeable bottom tart with nonstick cooking spray. Set Aside.
To the bowl of a food processor, add the graham crackers and salt. Pulse until the crackers are totally crushed. Add the melted butter to the bowl, and pulse until completely combined, and the mixture looks crumbly. Pour the crumbs into the prepared tart baked, and use your fingertips to press the crumbs down in an even bottom layer, pressing the up the sides of tart pan about 1/2-inch.
Place the crust on a baking sheet, and bake for 12-15 minutes, until it smells toasty and golden brown. Remove from the oven, and set aside to cool.
Make the filling: Pour the cream, whole milk cream top yogurt, and honey into a medium to large saucepan over medium heat. Cream bubbles up A LOT, so it's very important to use a bigger pan. Bring the mixture to a boil, and then boil for another 4-5 minutes, stir frequently. Take the hot cream off of the heat, and added the fresh lemon zest, pinch of salt, and vanilla extract. It should still be very liquid-y, that's ok! It will set up.
Place the cooled crust onto a large dinner plate. Pour the filling into the crust, and refrigerate for at least 3 hours to allow the filling to set up. Just before serving, decorate the top of the tart with fresh berries and edible flowers.
This post is sponsored by my friends at Brown Cow Yogurt, all opinions and text are 100% my own. Thank you for continuing to support the brands who help make Lion’s Bread possible!