This post may contain affiliate links. Please read our disclosure policy.
Cream tart built on a homemade graham cracker crust — crackers, butter, and sugar pressed into a 9-inch tart pan and baked for 12 minutes.
The filling is my lightened-up pastry cream, the topping is whatever fruit is in season. The crust takes more time than the actual assembly.
This Cream Tart With Graham Cracker Crust is made with the lightened up pastry cream that I shared with you yesterday.
All you need to do is make a graham cracker tart crust, which is super easy, fill it with pastry cream and top with fresh berries.
This is the kind of dessert, you can either make a day in advance, or even the same day.
The pastry cream needs 2 hours to set, but there have been times, when I’m just impatient and just cut the cream tart right away.
This Cream Tart With Graham Cracker Crust is a dessert I often make in the summer.
Costco sells a similar dessert (a lot bigger!), that sells around the summer holidays.
When my husband asked me if I wanted him to get one of their “cream pies”, my answer was ???
No! I’m planning to make a cream tart.
What Makes This Crust Different?
This is not your typical tart shell, used in store bought berry tarts.
It is so much easier to make. Made with 3 ingredients – graham crackers, sugar and butter.
If you don’t feel like making it, you can definitely use a store bought graham cracker pie crust.
Since I’m making my lightened up pastry cream from scratch, I simply can’t use a store bought crust. I love the taste and smell of homemade graham cracker crust.
It is so much better that the store bought.
Great ingredients always make a difference.
I used a 9″ tart pan with a removable bottom.
Is This a No-Bake Tart?
This tart is partly no-bake — the graham cracker crust goes in the oven for 12 minutes, but the filling and fruit topping don’t.
What Fruit to Use for the Topping?
For the topping, feel free to use your favorite fruit (berries), that are in season. I used blueberries, strawberries, blackberries and kiwi.
How to Make the Gelatin Glaze
You can probably see that I brushed the fruit on top of this cream tart with gelatin glaze, to keep them fresh and glossy. It is fairly simple to make, all you need is simple syrup and gelatin. The amount of glaze, that this recipe makes is enough for 20 tarts. You can keep it in the fridge (it will be gelified), and warm it up to melt if you need it in the next few weeks. Otherwise you should throw it away.
It’s a good make-ahead for summer gatherings — prep it the day before, add the fruit before serving.
More summer desserts you may like are this No Eggs, No Milk, No Butter Chocolate Cake Recipe and Vanilla Bean Cheesecake With Biscoff Cookie Crust.
Cream Tart With Graham Cracker Crust
Ingredients
- 10 graham crackers
- 2 tbsp sugar
- 6 tbsp melted butter
- 1 pastry cream
- 1/2 cup blueberries
- 1 cup strawberries
- 1/2 cup blackberries
- 1 kiwi
For the gelatin glaze (optional)
- 1 1/2 cup sugar
- 1 1/2 cup water
- 1 pack (7 grams) unflavored gelatin
Video
Instructions
For the graham cracker crust:
- Preheat oven to 350F. Prepare a 9″ tart crust with removable bottom.
- Place the crackers in a food processor (or blender) and pulse until fine crumbs are formed. Transfer to a bowl and add sugar and buttes. Mix with a spatula to combine.
- Transfer the crust mixture to the tart pan and press to the sides (about 2/3 up) and the bottom of it.Bake for 10-12 minutes. Cool completely to a room temperature.
For the gelatin glaze:
Sprinkle gelatin over 1/4 cup cold water. Let it sit for 10 minutes.
- Prepare the simple syrup by combining water and sugar in a saucepan. Bring to a boil, cook for 4-5 minutes, stirring to make sure the sugar has dissolved and the liquid reduces its volume by 1/3. Cool to room temperature.
- Warm up the gelatin to liquify, using a double boiler or for 10 seconds in the microwave. Add to the simple syrup.
To assemble:
- Pour pastry cream into the graham cracker crust, filling it almost to the top. You may have left over cream.
- Refrigerate for 30 minutes.
- Top with berries and kiwi.
- Brush with gelatin glaze and refrigerate for at least 30 more minutes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is SO pretty, Mira! I love that you made this tart with your pastry cream recipe. This sounds like the perfect dessert for summer, and I love how easy it is! I know this would be gone in no time at my house! Pinning this beauty!
This will make for a perfect dessert all summer long! Beautiful!
All my favorites are in this, from the graham cracker crust, to the cream and fruit. This is a stunning summer dessert.
Adorei a receita ideal para quem não tem muita prática na cozinha.
Obrigado!
This is beautiful, and I can make it gluten free easily! One problem. I only have a 10″ tart pan with a removable bottom. You mentioned that there would be pastry cream left over. Would it be enough to fill a 10″ pan? Also, can you guess how much more crust I would need? 1/4 of a recipe? I also have a rectangular tart crust pan. Perhaps I should use that instead? Thank you!