If you adore a dessert that’s as stunning to look at as it is delightful to eat, then you’re absolutely going to fall in love with this Strawberry Rose Tart with Custard Cream Recipe. It’s a perfect harmony of buttery, flaky tart crust paired with silky, rich custard cream and topped with fresh strawberries arranged in a breathtaking rose pattern. Every bite offers a luscious balance of creamy sweetness and fruity freshness, making it a showstopper for special occasions or an indulgent weekend treat. Trust me, once you try this recipe, it will earn a permanent spot in your dessert rotation!
Ingredients You’ll Need
The magic behind this Strawberry Rose Tart with Custard Cream Recipe is in its simplicity. Each ingredient is carefully chosen to build layers of texture and flavor — from the crisp, buttery crust to the smooth custard base and vibrant strawberries that crown it all.
- 1 1/4 cups all-purpose flour: Provides the perfect structure for the tart crust, making it tender but sturdy enough to hold the filling.
- 1/2 cup unsalted butter (cold, cubed): The cold butter creates those beautiful flaky layers in the pastry when baked.
- 1/4 cup powdered sugar: Adds a subtle sweetness that complements the buttery dough without overpowering it.
- 1 egg yolk: Helps bind the tart dough together while enriching its flavor and color.
- 1–2 tbsp ice water: Just enough to bring the dough together without making it tough.
- 2 cups whole milk: The base for the luscious custard, whole milk lends a creamy texture and flavor.
- 1/2 cup granulated sugar: Sweetens the custard and balances the tartness of the strawberries.
- 4 large egg yolks: These thicken and give richness to the custard cream.
- 1/4 cup cornstarch: Acts as a thickening agent to help the custard set perfectly.
- 1 tsp vanilla extract: Adds warmth and depth to the custard cream.
- 2 tbsp unsalted butter: Stirred into custard at the end for a silky finish.
- 2 cups fresh strawberries (thinly sliced): The star of the show, sliced thin to create the stunning rose pattern.
- 2 tbsp apricot jam (for glaze): Gives the strawberries a glossy, appetizing shine.
- 1 tbsp warm water: Used to thin the apricot jam for easy glazing.
How to Make Strawberry Rose Tart with Custard Cream Recipe
Step 1: Prepare the Tart Dough
Start by pulsing the flour, cold butter, and powdered sugar in a food processor until the mixture looks crumbly and sandy. This technique ensures the butter stays cold and creates that flaky texture everyone loves. Then, add the egg yolk and some ice water, pulsing just until the dough starts to come together. If it feels dry, add a little more water, but be careful not to overwork it. Shape the dough into a disc, wrap it tightly, and let it chill in the fridge for 30 minutes. This resting time helps the gluten relax and keeps your crust tender.
Step 2: Blind Bake the Tart Shell
Once chilled, roll out the dough on a lightly floured surface and press it gently into a 9-inch tart pan. Use a fork to prick the base to prevent bubbling during baking. Pop it into a preheated 350°F oven and bake for 15 to 18 minutes or until it turns a lovely golden color. Cooling the shell completely before adding the custard is crucial to maintaining a crisp crust without sogginess.
Step 3: Make the Custard Cream
Warm the whole milk gently over medium heat, making sure it doesn’t boil. While the milk is heating, whisk the granulated sugar, egg yolks, and cornstarch together until smooth and creamy. Slowly pour the warm milk into your egg mixture while whisking constantly to temper the eggs — this prevents scrambling. Pour everything back into the saucepan and cook on low heat, stirring continuously, until the custard thickens to a pudding-like consistency. Off the heat, stir in the vanilla extract and butter to give it that velvety richness. Let the custard cool down to room temperature before using.
Step 4: Assemble the Tart
Spread your cooled custard cream generously over the tart shell. Now comes the fun and artistic part — arranging the strawberries. Starting from the outer edge, place the thin strawberry slices in overlapping circles, working your way inward to mimic the delicate petals of a rose. The key here is patience and layering the fruit just right to create that stunning effect.
Step 5: Glaze and Chill
Warm the apricot jam with a tablespoon of water until smooth and easy to brush. Gently glaze the strawberries with this mixture to give them a shiny finish that not only looks incredible but also keeps the fruit fresh longer. Finally, chill the tart for at least 30 minutes to set everything and allow the flavors to meld beautifully.
How to Serve Strawberry Rose Tart with Custard Cream Recipe
Garnishes
While this tart is already a visual delight, adding a few fresh mint leaves or a light dusting of powdered sugar right before serving can elevate its appeal even more. The green pop of mint contrasts beautifully with the vibrant red strawberries and creamy custard, creating a fresh bouquet that’s sure to impress.
Side Dishes
You might want to serve this tart alongside a scoop of vanilla bean ice cream or freshly whipped cream to add an extra layer of indulgence. A light, crisp white wine or a sparkling rosé pairs wonderfully with the sweet, fruity goodness, making it an elegant dessert experience for guests.
Creative Ways to Present
For a special gathering, serve individual tartlets using the same recipe scaled down, presented on delicate dessert plates with edible flowers or delicate chocolate shavings. Another idea is to create a layered trifle with crushed tart crust, custard, and strawberry slices for a twist on this beloved recipe that’s just as fun and delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Strawberry Rose Tart with Custard Cream Recipe, cover it loosely with plastic wrap and refrigerate. It will stay fresh for up to 2 days, but remember that the crust may lose some crispness over time.
Freezing
Because of the fresh strawberries and custard, freezing the whole tart is not recommended as it changes the texture and flavor unfavorably. However, you can freeze the tart crust separately before baking if you want to prepare in advance.
Reheating
Reheating this tart isn’t ideal since the custard and fresh fruit are best served cool. Instead, allow chilled tart slices to come to room temperature for 10 to 15 minutes before enjoying for the best texture and flavor.
FAQs
Can I use other fruits besides strawberries for the rose design?
Absolutely! While strawberries lend themselves beautifully to the rose pattern because of their shape and color, thinly sliced peaches or kiwi could be used for a unique twist. Just keep in mind that the flavor profile will change slightly.
How long does the custard need to cool before spreading it on the crust?
It’s best to let the custard cool to room temperature at least 30 minutes before spreading. If it’s still warm, it could soften the crust and make the tart soggy.
Can I make the tart gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just be sure to check that the blend contains xanthan gum or another binder to keep the dough cohesive.
What is the best way to slice the tart without ruining the design?
Use a sharp knife wiped clean between cuts and slice gently in straight motions to preserve the beautiful strawberry rose pattern. Starting from the center outward works well to maintain the pattern’s symmetry.
Is it possible to prepare this tart a day ahead?
Yes! You can prepare the crust and custard a day ahead and assemble the tart with strawberries and glaze on the day you plan to serve. This helps the tart stay fresh and the strawberries vibrant.
Final Thoughts
Making the Strawberry Rose Tart with Custard Cream Recipe is such a rewarding experience that combines artistry in presentation with pure deliciousness. Whether you’re impressing friends at a dinner party or treating yourself to a beautiful homemade dessert, this tart dazzles with every bite. Give it a try, and I promise you’ll be smiling as you create and savor one of the loveliest desserts out there.
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Strawberry Rose Tart with Custard Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This elegant Strawberry Rose Tart with Custard Cream combines a buttery, flaky tart crust with smooth, creamy custard topped with fresh strawberries arranged in a beautiful rose pattern. Finished with a glossy apricot glaze, this dessert is perfect for special occasions and guaranteed to impress with its stunning presentation and delightful flavors.
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tbsp ice water
Custard Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Topping & Glaze
- 2 cups fresh strawberries (thinly sliced)
- 2 tbsp apricot jam
- 1 tbsp warm water
Instructions
- Prepare the Tart Dough: In a food processor, pulse the all-purpose flour, cold cubed butter, and powdered sugar until the mixture becomes crumbly. Add the egg yolk and 1 tablespoon of ice water, pulsing until the dough begins to come together; add more water if necessary.
- Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat and Roll Out Dough: Preheat your oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface and press it evenly into a 9-inch tart pan. Prick the base with a fork to prevent puffing.
- Bake the Tart Shell: Bake the tart crust for 15–18 minutes until it turns golden brown. Remove and allow it to cool completely before filling.
- Warm the Milk: In a saucepan, heat the whole milk over medium heat until it is warm but not boiling, then remove it from the heat.
- Mix Custard Base: In a bowl, whisk together granulated sugar, egg yolks, and cornstarch until the mixture is smooth and uniform.
- Combine Milk and Egg Mixture: Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs and avoid curdling.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a pudding-like consistency.
- Flavor and Cool Custard: Remove the custard from heat and stir in the vanilla extract and unsalted butter until fully incorporated. Let the custard cool to room temperature.
- Fill Tart with Custard: Spread the cooled custard cream evenly into the baked tart crust, creating a smooth surface.
- Decorate with Strawberries: Arrange the thinly sliced strawberries in concentric circles on top of the custard, starting from the outer edge and overlapping slices slightly to form a delicate rose pattern.
- Prepare Apricot Glaze: Mix the apricot jam with warm water until smooth, then brush it lightly over the strawberries to give a glossy and appealing finish.
- Chill and Serve: Refrigerate the completed tart for at least 30 minutes to set the glaze and flavors before slicing and serving.
Notes
- Ensure the butter is very cold when making the tart dough to achieve a flaky crust.
- When tempering the eggs, add warm milk slowly and whisk continuously to prevent scrambling.
- You can substitute apricot jam with other clear fruit jams for different glaze flavors.
- Make sure the tart shell is completely cooled before adding custard to avoid melting it.
- Use fresh, ripe strawberries for the best flavor and appearance.
