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
Scale
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.
