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Strawberry and blueberry tart
5 from 3 votes

Strawberry and Blueberry Tart with a Corn Cookie Crush

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  • 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.
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