Thursday, July 9, 2009

strawberry and brown sugar pudding tart

I had plans to make a no bake tart, but the crust I made turned out to need a few minutes in the oven. I'm sorry. This isn't the perfect for a hot summer day dessert to make that I had been hoping for, although it sure tastes like it! First, there is a simple crust of cookie crumbs and butter, topped with a homemade brown sugar vanilla pudding, topped with strawberries in a little honeyed syrup. It's delicious, and perfect to eat on a hot day. You just do have to use the oven for a few minutes. The pudding isn't too sweet, so the sweetness of the strawberry syrup balances it out, without making the whole dessert too sweet.

This is best made all from scratch, but if you're really feeling lazy? Just use a prepared pie crust (baked) and pudding from a mix. I won't tell.

Cookie crumb tart crust

1 1/2 c cookie crumbs
a pinch of salt
1-2 T sugar, if your cookies aren't too sweet
5 T butter, melted

Preheat oven to 350. Combine the cookie crumbs, salt, and sugar. Pour melted butter over, mix in, and press into the bottom of your tart pan. Bake 15 minutes, until lightly browned.

If you're really against using the oven on such a hot day, you can freeze the crust for half an hour, and then proceed with the recipe. The crust will still be good, but not as crunchy as if you bake it.

Vanilla brown sugar pudding
Adapted from the Joy of Cooking.

1/3 c packed brown sugar
3 T cornstarch
a pinch of salt
2 c milk
1 egg, beaten
1 t vanilla
1 T butter

Whisk together the brown sugar, cornstarch, and salt in a medium saucepan. Whisk in 1/4 c milk, making sure everything is dissolved. Stir in the rest of the milk, then heat the pan over medium heat until the mixture just begins to simmer, stirring the whole time. Remove the pan from the heat, and beat 1/2 c of the hot milk into the beaten egg, verrrrrry slowly, so the egg doesn't cook. Slowly stir the eggy milk back into the pan, and while stirring, bring to a boil. Turn the heat down and cook for one minute more, then remove from the heat and whisk in the vanilla and butter. Once the butter is melted and incorporated, pour the pudding over the cookie crumb crust. Cover with plastic wrap, pressing right onto the pudding so there is no air. Let cool in the fridge for an hour or two, then top with strawberries and syrup.

Strawberries and honey syrup

1 1/2 c sliced strawberries
3 T honey
1 T orange liquor (or water)

Combine the strawberries, honey, and liquor in a small saucepan. Bring to a simmer, and then strain, saving both the berries and the juice. When the berries have cooled, arrange them on top of the pudding, and then drizzle the syrup over.

Serve cold.


  1. Mmm..I can taste it now. This is a beautiful summer tart.

  2. While I'm not fond of warm and mushy fruits the crust and pudding portion sounds really good!

  3. This looks amazing! What kind of cookies do you like to use for the crust?

  4. I made this for some non-gluten-free friends and we all loved it. Thank you so much for another great recipe. I used EnviroKids animal crackers for my crust, by the way, and they worked well. This is a nice use for those gluten-free, store-bought cookies that are not so great to eat plain.