Description
This elegant Strawberry Rose Tart with Custard Cream combines a buttery, flaky tart crust with smooth, rich vanilla custard and fresh strawberries arranged in a beautiful rose pattern. Finished with a shiny apricot glaze, this dessert is perfect for special occasions or impressing guests 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 and Glaze
- 2 cups fresh strawberries (thinly sliced)
- 2 tbsp apricot jam (for glaze)
- 1 tbsp warm water
Instructions
- Make the tart dough: In a food processor, pulse together the all-purpose flour, cold cubed butter, and powdered sugar until the mixture becomes crumbly. This helps distribute the butter evenly for a flaky texture.
- Form the dough: Add the egg yolk and 1 tablespoon of ice water to the processor and pulse until the dough just comes together. Add more water if necessary, a little at a time, to hold the dough together without becoming sticky.
- Chill the dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up, making it easier to roll out.
- Prepare and bake the crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough and press it evenly into a 9-inch tart pan. Prick the base all over with a fork to prevent bubbling, then bake for 15 to 18 minutes until golden brown. Remove from oven and let cool completely.
- Warm the milk: In a medium saucepan, gently heat the milk over medium heat until it is warm but not boiling, preparing it for the custard base.
- Mix custard ingredients: In a bowl, whisk together the granulated sugar, egg yolks, and cornstarch until the mixture is smooth and pale, ensuring no lumps remain.
- Combine milk and egg mixture: Gradually pour the warm milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
- Cook the custard: Return the combined mixture to the saucepan and cook over low heat, stirring continuously with a whisk or spatula until the custard thickens to a pudding-like consistency.
- Finish the custard: Remove the saucepan from heat, then stir in the vanilla extract and unsalted butter until smooth and glossy. Allow the custard to cool to room temperature.
- Fill the tart shell: Spread the cooled custard cream evenly over the baked and cooled tart crust, creating a smooth base for the strawberry decoration.
- Arrange strawberries: Starting from the outer edge of the tart, arrange the thinly sliced strawberries in concentric circles, slightly overlapping each slice to form an intricate rose pattern that is both visually stunning and appetizing.
- Glaze the tart: Mix the apricot jam with warm water to create a thin glaze. Using a pastry brush, lightly coat the strawberry arrangement to give the tart a shiny, finished appearance.
- Chill before serving: Refrigerate the tart for at least 30 minutes to set the glaze and custard, allowing the flavors to meld before slicing and serving.
Notes
- Make sure the butter for the crust is very cold to achieve a flaky texture.
- Tempering the egg yolks with warm milk is key to avoid scrambled eggs in your custard.
- Feel free to substitute apricot jam with any mild fruit jam for the glaze.
- This tart is best served chilled but can be kept refrigerated for up to 2 days.
- Use fresh, ripe strawberries for the best flavor and appearance.
