If you’ve ever dreamed of a dessert that looks as stunning as it tastes, this Strawberry Rose Tart with Custard Cream Recipe is absolutely the one to try next. Imagine a buttery, crisp tart shell filled with luscious vanilla custard cream and topped with delicately arranged strawberry slices that bloom like a rose. It’s not just a treat for your taste buds but also a feast for your eyes, perfect for celebrations or whenever you want to feel a little fancy in your own kitchen. This recipe brings together simple ingredients into an elegant masterpiece that’s surprisingly straightforward to make.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from the flaky tart crust to the creamy custard and fresh strawberries. Together, they create a balance of flavor, texture, and color that makes this strawberry rose tart truly unforgettable.
- 1 1/4 cups all-purpose flour: Provides the base for a tender yet crisp tart crust.
- 1/2 cup unsalted butter (cold, cubed): Adds richness and flakiness to the pastry.
- 1/4 cup powdered sugar: Sweetens the crust gently while contributing to its delicate texture.
- 1 egg yolk: Helps bind the dough and adds a lovely golden hue.
- 1–2 tbsp ice water: Keeps the butter cold and brings the dough together without toughness.
- 2 cups whole milk: The creamy base for the rich custard filling.
- 1/2 cup granulated sugar: Sweetens the custard to perfection.
- 4 large egg yolks: Thickens the custard and gives it a smooth, silky texture.
- 1/4 cup cornstarch: Ensures the custard sets nicely without lumps.
- 1 tsp vanilla extract: Infuses the cream with warm, aromatic flavor.
- 2 tbsp unsalted butter: Adds a glossy finish and extra richness to the custard.
- 2 cups fresh strawberries (thinly sliced): The star ingredient for that beautiful rose effect and fresh flavor.
- 2 tbsp apricot jam: Used to glaze the strawberries and give a shiny, appetizing finish.
- 1 tbsp warm water: Helps thin the 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 you have a crumbly mixture. This step is essential for creating a light, flaky crust that will hold your luscious filling perfectly.
Step 2: Bring the Dough Together
Add the egg yolk and one tablespoon of ice water to the mixture. Pulse until the dough just starts to come together. Add a bit more water if needed, but don’t overwork it, or your crust could get tough. Shape the dough into a disc, wrap it tightly in plastic wrap, and chill it for at least 30 minutes to relax the gluten and keep the butter cold.
Step 3: Bake the Tart Shell
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough evenly into the pan and prick the bottom with a fork to avoid puffing. Bake for 15 to 18 minutes or until your crust is a delightful golden brown. Let it cool completely before filling.
Step 4: Make the Custard Cream
Heat the milk over medium heat until warm, but not boiling—this keeps the custard smooth. Meanwhile, whisk sugar, egg yolks, and cornstarch in a bowl until lump-free. Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs and avoid scrambling. Return everything to the saucepan and cook gently on low, stirring constantly until the custard thickens beautifully. Remove from heat and stir in vanilla extract and butter for that extra silky richness. Let it cool to room temperature before assembling.
Step 5: Assemble the Tart
Spread the cooled custard cream evenly over the cooled tart shell. Now comes the fun part: arranging the thinly sliced strawberries in concentric circles starting from the outer edge and working inward. Overlapping the slices slightly will create the stunning rose effect everyone will admire. Finally, mix apricot jam with warm water and brush it gently over the strawberries to give them a glossy, irresistible shine. Chill the tart for at least 30 minutes to set everything perfectly before serving.
How to Serve Strawberry Rose Tart with Custard Cream Recipe
Garnishes
For an extra touch of elegance and flavor, consider garnishing your tart with a sprinkle of finely chopped fresh mint or edible rose petals. These subtle additions brighten the presentation and add delicate floral notes that complement the strawberries and custard beautifully.
Side Dishes
This strawberry rose tart pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream to elevate the creamy textures. For a refreshing contrast, a simple green salad with a lemon vinaigrette can balance the richness of the tart during a meal.
Creative Ways to Present
Want to impress your guests even more? Serve individual mini versions of this tart using tartlet pans, or add a drizzle of dark chocolate along the edge of the plate for a sophisticated flair. Another charming idea is to place the tart on a pretty cake stand surrounded by fresh strawberries and rosebuds for that wow factor.
Make Ahead and Storage
Storing Leftovers
Store any leftover strawberry rose tart covered in the refrigerator for up to 2 days to keep the custard and fruit fresh. Make sure to use an airtight container or cover with plastic wrap to prevent the crust from absorbing moisture and getting soggy.
Freezing
This tart is best enjoyed fresh, but if you need to freeze it, store the baked tart shell and custard separately. Wrap them tightly in plastic wrap and freeze for up to one month. Thaw the custard in the refrigerator and arrange fresh strawberries just before serving for the best texture and flavor.
Reheating
Since the tart has fresh fruit and custard, avoid reheating to preserve texture and flavor. If the crust feels less crisp, briefly warm it in a low oven (around 300°F/150°C) for 5 minutes before assembling and serving.
FAQs
Can I use frozen strawberries in this tart?
Fresh strawberries work best for the rose pattern and texture. Frozen strawberries tend to release extra juice and become mushy, which could make the tart soggy and less visually appealing.
How do I prevent the crust from getting soggy?
Baking the tart shell fully before adding the custard helps a lot. You can also brush the crust with a thin layer of melted chocolate or egg white before filling for an extra moisture barrier.
Can I make the custard cream dairy-free?
Absolutely! Substitute whole milk with almond or oat milk and use a vegan butter alternative. The texture may vary slightly, but the tart can still be delicious.
Why do I need to chill the tart before serving?
Chilling helps the custard set firmly and enhances the flavors. It also makes slicing cleaner and ensures the strawberries stay fresh and glossy after glazing.
Is this recipe suitable for beginners?
Yes! While the tart looks fancy, the steps are simple and clear, and the ingredients are straightforward. It’s a fantastic recipe to build confidence in baking elegant desserts.
Final Thoughts
This Strawberry Rose Tart with Custard Cream Recipe is one of those special dishes that brings joy both while making it and eating it. It’s approachable yet impressive, making it a perfect choice for gatherings or a delightful treat just for yourself. Give it a try, and watch how your kitchen fills with the sweet aroma of fresh strawberries and vanilla custard, while your friends and family marvel at your beautiful creation.
Print
Strawberry Rose Tart with Custard Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 40 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 features a buttery, flaky tart crust filled with smooth, velvety vanilla custard and topped with beautifully arranged fresh strawberry slices creating a stunning rose pattern. Finished with a glossy apricot glaze, this tart is perfect for special occasions or a delightful dessert treat.
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 Filling
- 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 and Glaze
- 2 cups fresh strawberries (thinly sliced)
- 2 tbsp apricot jam (for glaze)
- 1 tbsp warm water
Instructions
- Prepare the tart dough: In a food processor, pulse the flour, cold cubed butter, and powdered sugar until the mixture becomes crumbly in texture.
- Form the dough: Add the egg yolk and 1 tablespoon of ice water into the processor, pulsing until the dough comes together. Add additional ice water if the dough seems too dry.
- Chill the dough: Shape the dough into a disc, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat oven and roll dough: Preheat your oven to 350°F (175°C). Roll out the chilled dough and press it evenly into a 9-inch tart pan with a removable bottom.
- Bake the crust: Prick the bottom of the crust with a fork to prevent bubbling, then bake for 15–18 minutes until golden brown. Let it cool completely before adding the filling.
- Heat the milk: In a saucepan over medium heat, warm the milk until just before boiling—warm but not hot enough to boil.
- Mix sugar, egg yolks, and cornstarch: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and well combined.
- Combine mixtures: Slowly pour the warm milk into the egg mixture while continuously whisking to prevent curdling.
- Cook custard: Transfer the combined mixture back to the saucepan and cook over low heat, stirring constantly until the mixture thickens to a custard-like consistency.
- Finish custard and cool: Remove from heat and stir in the vanilla extract and butter until smooth. Allow the custard to cool to room temperature.
- Fill the tart shell: Spread the cooled custard cream evenly over the cooled tart crust, smoothing the surface.
- Arrange strawberries: Carefully arrange the thinly sliced strawberries in concentric circles from the outer edge inward, slightly overlapping each slice to form a beautiful rose pattern.
- Prepare glaze: Mix the apricot jam with warm water until smooth and brush lightly over the strawberry topping to give a shiny, appealing finish.
- Chill and serve: Place the tart in the refrigerator and chill for at least 30 minutes to set before slicing and serving.
Notes
- Use cold butter and ice water to help create a tender, flaky crust.
- Ensure the custard thickens adequately; it should coat the back of a spoon before removing from heat.
- Be gentle when arranging strawberries to maintain the rose appearance.
- Chilling the tart before serving enhances the texture and flavor.
- Apricot glaze not only adds shine but also helps preserve the freshness of the strawberries.
