Warm weather is finally here, and I’ve already broken out the short sleeves. I try not to wear them too early in the season—or my wardrobe for peak summer would disappear (and my boss might frown if I showed up to work in a bikini in August).
With the heat comes a stronger craving for fresh fruit and chilled juices. Cold fruit is my favorite in spring and summer, and strawberries top the list. I like mine well chilled in the fridge—anyone else?
The classic pairing of strawberries and blueberries often brings the 4th of July to mind, but I wanted something refreshingly different: a tart piled with juicy berries. This tart is ideal for entertaining or bringing to a potluck—it’s attractive, easy to transport, and always gets compliments.
The crust starts with Christina Tosi’s corn cookies. I recently watched an episode of Chef’s Table (or a similar show) where she mentioned using corn cookies as a pie crust, once filling one with strawberry ice cream. The combination of corn and strawberry sounds surprising at first, but it really works—the corn adds a pleasant savory-sweet depth.
I didn’t change Tosi’s cookie recipe because it delivers a powerful corn flavor thanks to corn powder—freeze-dried corn ground into a fine powder. I used a packaged freeze-dried corn product and it gave the cookies a bright corn flavor that held up well in the crust.
Bake the cookies and let them cool on the sheet before crumbling. Mine baked into three cookies from four dough balls because I couldn’t resist sampling one—so be warned, taste-testing may require a backup cookie.
Crumble the cooled cookies in a bowl. If they’re slightly oily or tender, they should press together into a cohesive crust; if they’re dry, add a little melted butter to help bind them. Press the mixture into a tart pan and chill it in the refrigerator to set.
While the crust firms up, prepare the custard filling. I made a modest quantity to keep this dessert light—if you prefer a thicker, more traditional custard layer, double the custard recipe. This filling blends whole milk, cream, Greek yogurt, and lemon zest for a tangy, airy custard that balances the sweet berries. Chill the custard thoroughly before pouring it into the crust.
Smooth the cooled custard over the chilled cookie crust, return the tart to the refrigerator, and let it set.
Arrange sliced strawberries and whole blueberries on the custard in an attractive pattern, then finish with a few fresh mint leaves for color and bright flavor.
The slightly salty, corn-forward cookie crust contrasts beautifully with the lemony, yogurt-light custard and the juicy berries. The result is a refreshing, not-too-heavy tart—so light you might easily reach for a second slice. It’s a lovely dessert that looks impressive and tastes delightful.
For a more patriotic take on berry desserts, you might also enjoy a flag-inspired fruit pizza or other red-white-and-blue fruit arrangements.
Strawberry and Blueberry Tart with a Corn Cookie Crush
Ingredients
Crust
- 4 corn cookies (Christina Tosi’s recipe)
Custard
- 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
Topping
- 2 cups fresh strawberries, sliced
- ½ cup fresh blueberries
- a few sprigs of mint
Instructions
Crust
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Bake 4 corn cookies. I baked mine for 18 minutes at 320°F (160°C).
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Crumble the cooled cookies and press the crumbs into a tart pan. Chill until firm.
Custard
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Heat the milk, heavy cream, and vanilla paste in a saucepan over medium heat until it simmers.
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Whisk egg yolks with sugar until pale. Stir in Greek yogurt, flour, corn starch, and lemon zest until smooth.
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Temper the egg mixture by adding the warm milk mixture slowly while stirring constantly.
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Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a boil. Continue cooking for 3 more minutes.
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Pour the custard into a bowl and chill thoroughly before using.
Assemble
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Spread the cooled custard into the prepared crust using a spatula.
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Top with sliced strawberries, blueberries, and mint sprigs.
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Chill the assembled tart for at least 30 minutes before serving.