Tim Tarts Recipe

This classic Tim Horton's treat is no longer available in stores, but nothing is stopping you from making them at home! 

Strawberry Tim Tarts

Preparation Time: 30 mins
Cooking Time: 15 mins
Total Time: 45 mins
Servings: 24 small tarts



For the pastry:
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup softened butter
1/3 cup white sugar
1 extra large egg (beaten)

For the custard:
3 cups whole milk
1/3 cup flour
2/3 cup sugar
Pinch of salt
3 extra large egg yolks (beaten)
4 tbsp butter
1 to 2 tbsp vanilla extract

For the strawberry glaze (optional):
1/2 cup strawberry jam or jelly
1 to 2 tbsp water


For the pastry

  • Cream the butter and sugar before adding the beaten egg and beating for an additional minute.
  • Add the flour and salt and mix just until a dough forms.
  • Separate the dough into two rounds, wrap them in plastic wrap and let them rest in the fridge for about an hour.
  • Roll out the dough and cut out circles with a large biscuit cutter or something of sufficient size for the tart pans you are using.
  • Chill the pans in the fridge for about 20 minutes before stabbing several holes in the bottom of each tart pastry with a fork. This is to allow any steam that might form underneath the pastry to escape and not ruin the shape of the tart shells.
  • Bake in a 400 degree F oven for about 15 minutes or until golden brown. Cool completely on a wire rack.

For the custard

  • Scald the milk in the microwave or in a small saucepan on the stovetop. Microwave works best as there is no chance of burning the milk. bring the temperature to just under boiling point.
  • Meanwhile, in a saucepan combine the flour, sugar and salt. Over medium flame slowly add about the 1/3 of the scalded milk whisking constantly. Continue to cook over medium heat until mixture begins to slightly thicken.
  • Add the next 1/3 of the milk until it slightly thickens again,then repeat with the final 1/3 of the scalded milk.
  • At this point remove from heat and pour about a half cup of this mixture onto the beaten eggs, whisking constantly.
  • Pour the egg mixture immediately back into the pot, continuing to constantly stir.
  • Cook for an additional minute or two until pudding consistency and remove from the flame.
  • Stir in the butter and vanilla extract.
  • Cool completely in the fridge.


To build the tarts

  • Place a whole strawberry in the center of each pastry shell.
  • Transfer the custard to a piping bag or just a Ziploc bag with the corner snipped off.
  • In a circular motion, starting at the base, pipe the custard all the way around the strawberry to completely conceal it.
  • Next, place strawberry halves on top of the custard all over the surface of the tart.
  • At this point, you can brush a little strawberry glaze on the strawberry halves if you like.


For the strawberry glaze (optional)

  • Microwave the strawberry jam/jelly with the water for about 30 seconds, stir, and brush over the strawberry halves on top of the tarts.


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Tags: Recipes