Shortcrust Tart with Custard, Jelly, and Strawberries
Both adults and children will fall in love with this pie with fresh strawberries. It is suitable not only for a family dinner, but also for guests. The tart turns out very delicate, and the custard and strawberries pair perfectly. It is not difficult to make, though it does take a little time, but it is truly worth it.
Updated : 19 March, 2026
Easy
About 1 hour.
Ingredients
Dough
200 grams
Wheat flour
115 grams
Butter
1 tablespoon
Sugar
2 tablespoon
Water
to taste
Salt
Cream
40 grams
Wheat flour
50 grams
Butter
70 grams
Sugar
250 grams
Milk
2
Eggs
40 grams
White chocolate
1 teaspoon
Vanilla tincture
Filling
400 grams
Strawberry
1 grams
Jelly
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Ingredients for the dough.
Step 2
Put the flour, salt, and sugar into the bowl of a food processor, then add the cold butter cut into cubes. Pulse into crumbs. If you knead the dough by hand, do everything quickly so the butter does not have time to melt.
Step 3
Add water to the buttery crumbs, but do not add all the water at once; add it in portions. Mix quickly.
Step 4
You should get moist crumbs that hold their shape when squeezed. Gather the crumbs into a ball; there is no need to knead further. By the way, if the crumbs turn out too dry and the dough falls apart, which can happen because flour varies, add a little more cold water so the ball holds its shape well.
Step 5
Roll the dough ball out to a thickness of 3-4 mm, about 1/8 inch, place it into the pan, prick the surface of the dough with a fork, and put it into the refrigerator for 30-40 minutes. This is essential. My pan is 20 cm, about 8 inches, in diameter, so keep that in mind. If your pan is larger, be sure to increase the amount of ingredients for the dough.
Step 6
While the dough is chilling, let’s make the cream.
Step 7
Pour the milk into a saucepan, place it over the heat, and bring it to a boil. Beat the eggs with the sugar and vanilla extract, or vanilla sugar, add the flour, and mix thoroughly so there are no lumps.
Step 8
Pour the hot milk into the egg mixture in a thin stream, stirring constantly.
Step 9
Return the resulting mixture to the saucepan, place it over the heat, and cook until thickened and until the first signs of boiling appear, bubbles should show on the surface of the cream, over medium heat, stirring constantly.
Step 10
Remove the finished cream from the heat, add the butter in several additions, and stir thoroughly so the butter melts into the cream.
Step 11
Add the chopped chocolate and stir until the cream is smooth. Transfer the finished cream to a bowl, cover the surface of the cream with plastic wrap, and leave it until completely cool. By the way, it is best to make the cream in advance, for example in the evening, so that it cools well overnight and holds its shape better.
Step 12
After half an hour, take the pan with the dough out of the refrigerator, cover the surface of the dough with foil or baking paper, add weights, I used beans, and bake in an oven preheated to 190°C (375°F) for about 15 minutes.
Step 13
After 15 minutes, remove the weights and bake until fully done for another 10-15 minutes. Let the finished tart shell cool.
Step 14
Fill the cooled tart shell with the cream.
Step 15
Cut the strawberries into quarters and arrange them over the surface of the cream.
Step 16
If desired, cover the berries with a layer of cake jelly. Enjoy your meal!
Author note
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