No Bake Strawberry Tart
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This No Bake Strawberry Tart recipe is one of the best, easy desserts out there! Crushed crackers are formed into a crust filled with a layer of subtly sweet pastry cream filling and a layer of whipped cream, and topped with fresh strawberries. This no bake tart recipe is simple, satisfying, and filled with so many fresh flavors.
No Bake Strawberry Tart
This No Bake Strawberry Tart recipe is easily adaptable to whatever your favorite fruits of the season are. You could go all-strawberry like I did or make a mixed berry tart, using raspberries, blueberries, and blackberries. You could even use kiwi slices, which I have tried before and loved. Whatever you like, throw it on top!
Making this no bake fruit tart in a spring form pan or removable bottom tart pan makes it look impressive. However, it can certainly be made in a pie dish if you’d rather.
Ingredients in No Bake Strawberry Tart:
“Recipe card at the bottom on this page.”
Pastry Cream: also called crème pâtissier, made by heating milk, sugar, an egg, flour, vanilla extract and a dash of lemon zest, until is a rich, thick, and creamy custard like pudding forms.
Whipped Cream: I use store bought whipped cream like cool whip in this recipe to save time, but you can make your own from powdered whipped cream, powdered sugar and milk.
Biscuits: crushed plain biscuits such as Maria cookies, crushed in a food processor to form the base of the no bake tart.
Butter: Melted and unsalted butter mixed with the crushed cookies to help the tart base hold shape.
You will also Need:
HOW TO MAKE NO-BAKE TART WITH FRUITS:
Make the Graham Cracker Crust: Using a food processor, pulse the cookies into fine crumbs. Transfer to a medium size bowl, pour melted butter and mix well. Then, press the crumbs into the bottom of a spring form or tart pan and chill in the freezer for about 20 minutes to help solidify it before putting the filling in.
Make the Cream Pastry Filling: In a medium non-stick pot over medium heat, add milk, flour, sugar, whisked egg, salt, vanilla and lemon zest. mix to combine and continue stirring constantly to avoid the mixture from sticking to the bottom of the pan. Bring to a low boil, reduce heat to low and simmer for another 5 minutes.
Transfer cream pastry filling while still hot into cooled crust, loosely cover and chill 1 hour or until filling is set.
Once it’s chilled, top it with a layer of whipped cream and decorate with fresh strawberries.
Remove the outer ring of the tart pan and place the tart onto a serving platter; serve and enjoy!
How to Store this No Bake Strawberry Tart:
This tart will keep, covered well, for up to 4 days in the fridge.