Strawberry Custard Shortcake Delight

Both adults and children will fall in love with this fresh strawberry pie! Strawberry season is in full swing, so treat the family to a magical strawberry tart. This tart is suitable not only for dinner with the family, but also for entertaining guests. The tart turns out very tender, the custard and strawberries go well together. The tart is prepared without much difficulty, but you will have to spend a little time, but the pie is worth the time, just try it and see for yourself!
cook time: 1h 30 min
Gavin Tanner
Strawberry Custard Shortcake Delight

Nutrition Facts (per serving)

234
Calories
13g
Fat
24g
Carbs
4g
Protein

Ingredients (6 portions)

For dough:

Salt to taste
Sugar 1 tbsp
Wheat flour 200 g
Butter 115 g
Water 2 tbsp

For cream:

Sugar 70 g
Wheat flour 40 g
Butter 50 g
Milk 250 g
Eggs 2 pc
Vanilla tincture 1 tsp
White chocolate 40 g

For filling:

Strawberry 400 g
Jelly 1 g

Recipe instructions

Step 1

Step 1
Ingredients for the dough.

Step 2

Step 2
Pour flour, salt, sugar into the bowl of a food processor, add cold butter cut into cubes. Grind into crumbs. If you knead the dough by hand, do everything quickly so that the butter does not have time to melt.

Step 3

Step 3
Add water to the butter crumbs (do not add water all at once, add it in parts). Mix quickly.

Step 4

Step 4
We should end up with a moist crumb that, when squeezed, holds its shape. We collect the crumbs into a lump; there is no need to knead anything. By the way, if suddenly your crumbs turn out to be quite dry and the dough crumbles (this can happen, since flour comes in different qualities), then add a little more cold water so that the lump begins to hold its shape well.

Step 5

Step 5
Roll out a lump of dough to a thickness of 3-4 mm, place it in a mold, prick the surface of the dough with a fork and put it in the refrigerator for 30-40 minutes (required)! My mold has a diameter of 20 cm, so take this into account; if you suddenly have a mold with a larger diameter, then be sure to increase the amount of ingredients for the dough.

Step 6

Step 6
While the dough is cooling, make the cream.

Step 7

Step 7
Pour the milk into a saucepan, put it on the fire and bring to a boil. Beat eggs with sugar and vanilla tincture (or vanilla sugar), add flour, mix thoroughly so that there are no lumps.

Step 8

Step 8
Pour hot milk into the yolk mixture in a thin stream, stirring constantly.

Step 9

Step 9
Place the resulting mixture in a saucepan, put on fire and cook until thickened and until the first signs of boiling (bubbles should appear on the surface of the cream), stirring constantly over medium heat.

Step 10

Step 10
Remove the finished cream from the heat, add butter in several additions, stir thoroughly so that the butter disperses.

Step 11

Step 11
Add chopped chocolate and stir until creamy. Place the finished cream in a bowl, cover the surface of the cream with film and leave until it cools completely. By the way, it is best to prepare the cream in advance, for example in the evening; the cream will cool well overnight and will better hold its shape.

Step 12

Step 12
After half an hour, take out the form with the dough, cover the surface of the dough with foil or baking paper, add a load (I have beans) and bake in preheated to 190 C for about 15 minutes.

Step 13

Step 13
After 15 minutes, remove the load and bake until fully cooked for another 10-15 minutes. Let the finished basket cool.

Step 14

Step 14
Fill the cooled basket with cream.

Step 15

Step 15
Cut the strawberries into quarters and place them on the surface of the cream.

Step 16

Step 16
If desired, cover the berries with a layer of cake jelly. Bon appetit!

Additional rubrics

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