Strawberry Rose Tart with Custard Cream Recipe
If you’re looking for a showstopping dessert that feels as refreshing as springtime itself, the Strawberry Rose Tart with Custard Cream delivers in every way. Imagine a crisp, buttery tart shell filled with the silkiest vanilla custard, all crowned by strawberries arranged in a breathtaking rose pattern and brushed with a whisper of floral apricot glaze. Whether you’re entertaining or just treating yourself, this Strawberry Rose Tart with Custard Cream deserves to be at the center of your dessert table!
Ingredients You’ll Need
It’s amazing how a handful of everyday ingredients can transform into something so beautiful and delicious. The magic of this tart comes from balancing flavors and textures, where every ingredient plays an important role in the final result.
- All-purpose flour: The backbone of the tart crust, providing structure and a tender bite.
- Powdered sugar: Adds subtle sweetness to the crust and helps create a melt-in-your-mouth texture.
- Salt: A pinch brings out all the other flavors—don’t skip this!
- Cold unsalted butter: The secret to a perfectly flaky, rich crust—keep it cold for the best results.
- Large egg yolk: Makes the dough pliable and adds richness to the crust.
- Ice water: Just enough to bring your dough together; colder is better for a tender crust.
- Whole milk: The foundation for a creamy, smooth custard filling.
- Granulated sugar: Sweetens the custard cream without overpowering the delicate vanilla notes.
- Large egg yolks: Enrich the custard, making it silky and decadent.
- Cornstarch: Gently thickens the custard while keeping it light and smooth.
- Unsalted butter: For both the crust and the custard, butter rounds out the richness.
- Vanilla extract: A splash gives the custard its classic, comforting aroma.
- Fresh strawberries: Choose ripe, fragrant berries—they’re the star of the tart!
- Apricot jam: Gives the tart a gorgeous sheen and subtle tang.
- Rose water (optional): Adds a delicate floral note that pairs beautifully with strawberries, but be gentle—a little goes a long way.
How to Make Strawberry Rose Tart with Custard Cream
Step 1: Prepare the Tart Crust
Start by whisking together the flour, powdered sugar, and salt in a large bowl. Using a pastry cutter, your fingertips, or a fork, work in the cold butter until the mix looks like coarse crumbs. Add the egg yolk and just enough ice water to bring it together into a shaggy dough. Press into a disc, wrap in plastic, and let it chill for 30 minutes—this gives you a crisp, flaky base that won’t shrink in the oven.
Step 2: Bake the Crust
Preheat your oven to 375°F. Roll out your chilled dough on a lightly floured surface, then carefully lift it into a 9-inch tart pan, pressing it into the edges. Prick the bottom with a fork, line with parchment, and add pie weights. Bake for 15 minutes to set the shape, then remove the weights and bake another 10 to 12 minutes until deep golden and fragrant. Let it cool completely on a rack—this is the shell for your Strawberry Rose Tart with Custard Cream.
Step 3: Make the Custard Cream
Gently heat the milk in a saucepan until steaming but not boiling. In a mixing bowl, whisk sugar, egg yolks, and cornstarch until very smooth and pale. Gradually pour the hot milk into the egg mixture, whisking all the while to avoid scrambling. Return everything to the saucepan and cook over medium, whisking constantly, until thickened and glossy (about 3–4 minutes). Remove from heat, stir in butter and fragrant vanilla, and let cool slightly before spreading in the tart shell.
Step 4: Arrange the Strawberries
With the custard slightly cooled and settled in your tart shell, it’s time to unleash your inner artist. Arrange strawberry slices in overlapping circles from the outer edge to the center, forming a “rose” pattern reminiscent of a Parisian pâtisserie. This is where your Strawberry Rose Tart with Custard Cream really begins to shine—don’t be shy with the berries!
Step 5: Brush with Apricot-Rose Glaze
For that glimmering finish, gently warm the apricot jam with a splash of rose water (if using). Stir until smooth, then brush a thin layer over the strawberries. It seals in freshness, adds shine, and imparts just a hint of floral fragrance, making every bite an occasion. Chill the finished tart for at least an hour—this lets all the flavors meld together beautifully.
How to Serve Strawberry Rose Tart with Custard Cream
Garnishes
Garnishing this dazzling tart can be as simple as a dusting of powdered sugar or a scattering of edible rose petals for a whimsical touch. A few fresh mint leaves or a dollop of whipped cream alongside each slice never goes amiss, adding elegance and a pop of color.
Side Dishes
For a truly memorable dessert spread, serve with a bowl of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. A crisp glass of Prosecco or a fragrant cup of jasmine tea also pairs delightfully with the fruity, floral nuances of your Strawberry Rose Tart with Custard Cream.
Creative Ways to Present
For special occasions, assemble individual mini tarts for each guest, or top each slice with a spun sugar garnish for a bit of drama. You can even serve the tart on a bed of fresh strawberry slices tossed with a squeeze of lemon and a hint of rose water for extra flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, rejoice—this tart keeps beautifully! Simply cover the Strawberry Rose Tart with Custard Cream loosely with plastic wrap and refrigerate. The crust may lose some crispness after a day or two, but the flavors remain fresh and delightful.
Freezing
While the assembled tart is best enjoyed fresh, you can freeze the cooled, unfilled tart shell tightly wrapped for up to one month. The custard and strawberries are best made and added the day of serving for optimal texture.
Reheating
There’s usually no need to reheat the Strawberry Rose Tart with Custard Cream—it shines brightest served cold or at cool room temperature. If the crust feels too firm straight from the fridge, let it rest at room temp for 10-15 minutes before slicing and serving.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! If you’re tight on time, a good quality pre-made tart or pie crust will work. The homemade crust does add an extra layer of flavor and flakiness, but the Strawberry Rose Tart with Custard Cream will still be beautiful and delicious with a shortcut version.
How far in advance can I assemble the tart?
You can make the crust and custard one day ahead and store them separately. Assemble with strawberries and glaze the morning you want to serve. For the freshest look, avoid arranging the strawberries more than a day in advance, as they can release juices over time.
Is rose water essential to the recipe?
No, it’s totally optional! The floral note is a lovely accent, but you can skip it without sacrificing the integrity of your Strawberry Rose Tart with Custard Cream. Start with a very small amount if you’re new to rose water, as its flavor can be intense.
What’s the best way to slice the tart cleanly?
Use a sharp, thin-bladed knife and wipe it clean between slices. Chilling the tart for at least an hour before serving also helps the custard set, giving you cleaner slices and preserving the stunning rose pattern.
Do I need to glaze the strawberries?
Glazing not only gives the tart its signature glisten, but also helps lock in freshness and prevents the berries from drying out. If you don’t have apricot jam, a thin layer of warmed strawberry jelly can work in a pinch.
Final Thoughts
There’s just something magical about the Strawberry Rose Tart with Custard Cream—it’s a feast for both the eyes and the palate. Whether you’re baking for a special gathering or simply craving a slice of edible beauty, don’t hesitate to try this recipe. I can’t wait for you to experience those lush, creamy layers and bursts of bright, fragrant strawberries. Happy baking!
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Strawberry Rose Tart with Custard Cream Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicate flavors of a Strawberry Rose Tart with Custard Cream. This French-inspired dessert features a buttery tart crust filled with creamy custard and topped with fresh strawberries in a beautiful rose pattern, finished with a hint of rose water and apricot glaze.
Ingredients
Tart Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
Custard Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Topping:
- 1 pound fresh strawberries, hulled and thinly sliced
- 2 tablespoons apricot jam
- 1 teaspoon rose water (optional)
Instructions
- Tart Crust: Combine flour, sugar, and salt. Cut in butter, add egg yolk and water, mix, shape, chill, roll out, press into pan, bake.
- Custard Cream: Heat milk, whisk sugar, yolks, cornstarch. Combine, cook until thickened, add butter and vanilla, cool, spread in tart shell.
- Assembly: Arrange strawberries on custard in a rose pattern. Warm jam with rose water, brush over strawberries. Refrigerate before serving.
Notes
- Rose water adds a delicate floral note, use sparingly.
- For make-ahead, prepare crust and custard ahead, assemble with strawberries before serving.
- Prep Time: 30 minutes (plus 30 minutes chilling)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
