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
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 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.
