Strawberry tart with custard

Strawberry tart with custard, a dessert that smells of spring and a delight for the palate. A fresh fruit tart as good as the one you find in a pastry shop and which will win you over with its beauty and delicacy. A quick and simple recipe that requires two basic elements to be perfect: shortcrust pastry and custard. A crumbly but soft pastry shell and a soft, dense cream that remains perfect when cut, without dripping.
Since we used soft shortcrust pastry rich in eggs in the dough, we preferred to fill the base of the cake with an egg-free custard flavored with orange, making it fragrant, light and equally delicious. Perfect on various special occasions: an infallible recipe for Mother's Day but also for a birthday or as a dessert at the end of a Sunday meal, a traditional recipe that was made by our grandmothers and which remains super delicious over time. A fragrant, colourful, cheerful but above all good strawberry tart!


Scope Breakfast, Desserts

It will also serve you

  • burro q.b. to butter the cake tin
  • farina 00 q.b. for dusting
  • gelatin for desserts to taste to polish the strawberries

For the egg-free custard

  • 500 ml whole milk
  • 140 g caster sugar
  • 60 g starch say more sieved
  • 4 g gelatine
  • grated zest of half an orange
  • 1 pinch of “egg yellow” powder coloring
  • 20 cm diameter tart pan, or springform pan

  • rolling pin

  • whip

  • greaseproof paper

  • dried legumes for blind cooking

  • brush

  • transparent film

  • Prepare the soft shortcrust pastry following our basic recipe. Before using, let it rest for about 1 hour in the refrigerator.
  • Once the time has passed, the pastry is ready to be used. Work it with your hands to soften it and, with the help of a rolling pin, flatten a disc with a thickness of about 5-7 mm. If necessary, dust the work surface with a little flour.

  • Place it directly on the previously buttered and floured baking tray, making the edges overflow towards the outside. Line the pan and, with a rolling pin, cut off the excess edges.

  • Prepare the pastry for blind cooking (in white): prick the bottom with a fork and line the inside with moistened and wrung out baking paper, trying to cover the base as much as possible, including the sides. Insert the dried legumes (chickpeas or beans) in order to create a weight without ruining the dough. Trim the edges of the excess paper. Being a pasta rich in butter, it will tend to swell during cooking. With this simple and practical method you will avoid the problem.

  • Let it rest in the fridge for about 20-30 minutes before baking. In the meantime, prepare the custard.

How to prepare custard

  • First, soften the isinglass: just immerse it in a bowl with water at room temperature. It will take about 10 minutes.

  • Pour the milk into a non-stick saucepan, preferably with a thick bottom. Add the grated orange zest (only the orange part, the white part is bitter) and heat over a low heat until it almost boils.

  • In the meantime, place the cornstarch and sugar in a bowl. Mix the powders with a whisk.

  • As soon as the milk comes to the boil, with the help of a ladle, add part of it to the starch. Stir quickly to combine everything. This first step is useful for obtaining a smooth cream without lumps.

  • Immediately afterwards, insert the squeezed gelatine into the boiling milk, add a pinch of yellow “egg” colouring, mix with the whisk and, continuing to mix, add the starch mixed with the sugar and milk.

  • Allow to thicken over low heat, stirring constantly. Once it comes to the boil, turn off. You should obtain a soft but not sticky cream.

  • Pour it into a bowl, cover it with cling film and wait for it to cool.

Blind cooking

  • At this point, preheat the oven in static mode at 180°C. As soon as it is ready, bake the tart on the central level of the oven for 20 minutes.

  • Once the base is cooked, take it out of the oven, remove the legumes and the sheet of baking paper.

  • Then, bake the base again for another 5-10 minutes without paper and legumes. Once finished, remove from the oven and leave to cool completely.


  • Once cold, gently remove the shortcrust pastry base from the mould, place it on a plate and proceed with the filling.

  • Fill the tart with the custard. The cream prepared in advance will thicken as it cools, so don't worry: just mix quickly with a hand or, if you prefer, electric whisk until it becomes soft again.

  • Decorate with the washed and dried strawberries very delicately. Try to fill all the empty spaces, alternating the large ones with the small ones.

  • Finally, with the help of a brush, brush the jelly over all the strawberries and the edges of the tart. Put it in the fridge and serve it immediately.


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