It's finally warm outside! So warm I've had to bust out my short sleeves. I've been trying not to take them out too early because then I wouldn't have anything else to wear in the summer (my boss probably wouldn't appreciate me coming in to work wearing a bikini in August).
With the warmer weather, I've been finding myself craving more fruit and fruit juices than usual. I love cold fruit in the spring and summer months! One of them being strawberries. I prefer my strawberries nice and chilled in the fridge. (Anyone else? Just me?)
Although the combination of strawberries and blueberries reminds me of the 4th of July, I was in the mood for a refreshing tart topped with lots of juicy berries. This tart is perfect for when you have guests over or you need something to bring to a potluck. It'll no doubt impress anyone you present this to!
To make the crust, we first need to bake some of Christina Tosi's corn cookies. I was recently watching one of the episodes on Chef's Mind on Netflix, where Christina Tosi explained that one of her favorite ways to use corn cookies is to use it as the crust for pies. And she filled her corn cookie pie crust with strawberry ice cream. I would've never thought to pair corn and strawberry, but she's right, it works!
I'm not tweaking her cookie recipe because I think it's absolutely perfect the way it is! It has such an intense corn flavor because it uses corn powder. What's corn powder? It's freeze-dried corn pulverized in a food processor or spice grinder. I used corn from Karen's Naturals and it worked wonderfully! (I order them from iHerb because I live in Japan).
Bake the cookies and let them cool on the baking sheet before you crumble them. As you can see, the 4 balls of cookie dough baked into 3 cookies. I'd love to tell you that the oven ate one of the cookies much like the dryer eats socks... but honestly, I just couldn't help myself. I ate one, realized I needed it for the tart halfway, and had to bake another cookie. Don't judge.
Crumble the cookies into a bowl. If the cookies baked off nicely, you should be able to mush them into a ball, but if they're a little dry you can add some melted butter. Press it into a tart pan and keep it in the fridge to harden.
Meanwhile, make the custard filling. I made a small amount because I wanted to keep this a light dessert. The finished tart had a very thin layer of custard, so if you want a more traditional amount of filling in your tart, just double the recipe. The custard uses greek yogurt and lemon zest, which lightens up the otherwise rich custard. Keep the custard in the fridge so it's chilled before pouring it into the crust.
Spread the custard onto the cookie crust, and put it back into the fridge.
Slice the strawberries and place them decoratively on top of the custard along with the blueberries. Garnish with the mint leaves.
The slightly salty corn cookie crust really pairs well with the lemony custard and juicy strawberries and blueberries. The filling is really light thanks to the greek yogurt and lemon zest. So light you could easily go for a second or even third slice! This beautiful tart will surely impress anyone you serve this to.
Strawberry and Blueberry Tart with a Corn Cookie Crush
- 4 corn cookies (https://www.thekitchn.com/christina-tosis-162171)
- ¾ cup (180ml) whole milk
- ½ cup + 1 tablespoon (135ml) heavy cream
- ¼ teaspoon vanilla paste
- ⅓ cup (80ml) greek yogurt
- 3 egg yolks
- ¼ cup (50g) granulated sugar
- 1 tablespoon flour
- 1 tablespoon corn starch
- zest of 1 lemon
- 2 cups fresh strawberries, sliced
- ½ cup fresh blueberries
- a few sprigs of mint
- Bake 4 corn cookies. I baked mine for 18 minutes at 320°F/160°C.
- Crumble the cookies into a bowl and press it into a tart pan. Keep it in the fridge until needed.
- Put the milk, heavy cream, and vanilla paste into a saucepan and heat it on medium heat until it comes to a simmer.
- In a bowl, whisk the egg yolks and granulated sugar until it turns pale yellow. Whisk in the greek yogurt, flour, corn starch, and lemon zest until it becomes smooth.
- Add the warm milk and cream mixture little by little to the egg mixture while constantly stirring.
- Once all of the milk and cream have been added to the eggs, pour the whole thing back into the saucepan and heat it on medium heat while constantly stirring.
- When the mixture begins to boil, cook for another 3 minutes. Pour into a bowl and let it cool in the refrigerator.
- Pour the cooled custard into the crust and spread using a spatula.
- Top the custard with the strawberries and blueberries, and garnish with mint leaves.
- Let it set in the refrigerator for a minimum of 30 minutes before serving.