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Chilean Strawberry Kuchen ~ Cream Tart
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4.5 from 2 votes

Chilean Strawberry Kuchen ~ Cream Tart

Chilean Strawberry Kuchen ~ Cream Tart is a rich and luscious dessert perfect for any holiday.
Prep Time30 mins
Cook Time45 mins
Chilling Time8 hrs
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Chilean
Servings: 10 people
Calories: 316.21kcal


Crust Ingredients

  • ½ cup sugar
  • 7 tablespoons butter
  • 1 egg
  • 2/3 cup all purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Filling Ingredients

  • 3 cups milk
  • ¾ cup + 2 tablespoons sugar
  • 3 eggs + 2 egg yolks
  • ½ cup + 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 8 oz. stemmed and sliced strawberries


  • Preheat oven to 375 F.
  • Spray a 9” springform pan with non stick spray.
  • In a bowl, beat butter and sugar until crumbly with an electric mixer.
  • Add egg and mix well.
  • In a small bowl, combine flour, salt and baking powder. Whisk to aerate and combine.
  • Add flour to other bowl and mix with the electric mixer for 1 minute.
  • Use a rubber spatula to fully incorporate the flour.
  • Transfer to prepared pan.
  • With wet hands, press the dough into the bottom of the pan.
  • Using the edge of the rubber spatula, smooth the batter on top.
  • Transfer to oven and bake for 15 minutes, until batter is set and slightly golden.
  • Meanwhile, let’s make the pastry cream.
  • In a saucepan, combine half of the milk and half of the sugar.
  • Heat, but do not boil.
  • In a bowl, combine remaining milk and sugar. Add eggs and egg yolks. Whisk well until thoroughly combined.
  • Add vanilla and mix to combine.
  • Add cornstarch and mix well, until very smooth. Pass through a sieve to make sure there are no cornstarch lumps.
  • Remove simmering milk off of the stove and add cornstarch egg mixture.
  • Whisk well to thoroughly combine.
  • Return pan to stove and simmer on medium low heat for 3 minutes, stirring occasionally.
  • Whisk continuously for another 2 minutes until thickened. Consistency should be like Greek yogurt.
  • Add half of the pastry cream to baked shell.
  • Add the berries on top.
  • Add remaining cream.
  • Return pan to oven and bake for 30 minutes.
  • Cover and chill overnight in the refrigerator or for at least 8 hours.
  • Unmold, slice and serve.


Calories: 316.21kcal | Carbohydrates: 46.53g | Protein: 5.66g | Fat: 12.24g | Saturated Fat: 7.03g | Sodium: 134.65mg | Fiber: 0.76g | Sugar: 32.42g
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