Summer Strawberry and Blueberry Tart Recipe

It’s finally warm outside, and I’m already reaching for short sleeves. Warmer weather always makes me crave fresh fruit and chilled juices, and strawberries top that list. I love my berries cold from the fridge—just the right refreshment on a sunny afternoon.

This tart pairs strawberries and blueberries for a bright, juicy topping, but the crust is the real conversation starter: a crunchy corn cookie base inspired by Christina Tosi’s corn cookie idea. The slightly salty, toasty corn notes in the crust contrast beautifully with a light lemony custard and the sweet-tart berries. It makes a stunning summer dessert for guests, potlucks, or any time you want something that looks impressive without being fussy.

Christina Tosi uses freeze-dried corn ground into a fine powder to give a bold corn flavor in her cookies. If you have access to freeze-dried corn or corn powder, use that in the cookie recipe for the best, most authentic flavor. I didn’t change her cookie recipe because it yields a crunchy, flavorful result that makes a terrific crust once crumbled and pressed into a tart pan.

Bake the cookies and cool them completely on the baking sheet before breaking them up. In my batch, four balls of dough baked into three cookies—one disappeared courtesy of my taste-test. Crumble the cooled cookies into a bowl; if the crumbs are a little dry, add a touch of melted butter to help them bind. Press the mixture into a tart pan and chill it in the fridge until firm.

While the crust chills, prepare a light custard filling. I kept the recipe intentionally small to make this tart a lighter dessert. The custard combines whole milk, a touch of heavy cream, egg yolks, and Greek yogurt, with lemon zest to brighten and lighten the texture. If you prefer a thicker, more traditional custard-filled tart, double the custard quantities for a fuller layer.

Heat the milk, cream, and vanilla until just simmering, and temper the egg yolks and sugar before combining. Stir constantly as you cook the custard until it thickens—when it reaches a boil, give it another three minutes of gentle cooking, then cool it thoroughly in the refrigerator. Folding Greek yogurt and lemon zest into the cooled custard gives it a fresh, tangy finish that complements the berries.

Spread the chilled custard evenly into the chilled corn cookie crust. The custard layer will be fairly thin with this amount—just enough to hold the berries and provide creamy contrast to the crunchy crust. Return the tart to the fridge so the filling can set before adding the fruit.

Slice fresh strawberries and arrange them decoratively across the custard. Scatter fresh blueberries in and around the strawberries, and finish with a few mint leaves for aroma and color. The combination of textures—crisp corn cookie crust, silky lemon-tinged custard, and juicy summer berries—creates a balanced, refreshing dessert that tastes as good as it looks.

This tart is light enough to enjoy multiple slices, and the salt-forward corn cookie base makes each bite interesting. Serve chilled and keep refrigerated until just before serving. It’s a great make-ahead dessert for summer gatherings because it travels well and holds up in the fridge.

Strawberry and Blueberry Tart with a Corn Cookie Crush

Ingredients

Instructions

The tart’s balance of salty-sweet corn crust, lemony custard, and juicy berries makes it a memorable summer dessert. It’s visually appealing and straightforward to prepare, so it’s perfect for entertaining. If you make it, snap a photo and share it on Instagram—tag @aimadeitforyou or use #aimadeitforyou to show off your version.