If you are looking for a stunning dessert that not only dazzles the eyes but also delights the taste buds, the Strawberry Rose Tart with Custard Cream Recipe is a perfect choice. This beautiful tart combines a buttery, crisp crust with a luscious, smooth custard cream and fresh strawberries arranged elegantly in a rose pattern. It is as much a feast for the senses as it is a celebration of fresh, simple ingredients skillfully brought together. Whether you’re impressing guests or treating yourself to a special homemade indulgence, this tart will quickly become a cherished favorite.
Ingredients You’ll Need
Crafting the perfect Strawberry Rose Tart with Custard Cream Recipe begins with a handful of classic ingredients that are straightforward yet essential. Each component contributes distinct qualities—from the flaky tart shell to the creamy custard and the vibrant strawberries, they all play a vital role in flavor, texture, and presentation.
- All-purpose flour (1 1/4 cups): The foundation for our crisp, tender tart crust that holds everything together beautifully.
- Unsalted butter (1/2 cup, cold and cubed): Essential for creating a flaky, buttery pastry texture—make sure it’s cold for best results.
- Powdered sugar (1/4 cup): Adds subtle sweetness and helps create a delicate crust.
- Egg yolk (1): Binds the dough and enriches the crust with extra tenderness and color.
- Ice water (1–2 tbsp): Brings the dough together without making it tough.
- Whole milk (2 cups): Creates the creamy custard base, providing rich flavor and smooth texture.
- Granulated sugar (1/2 cup): Sweetens the custard to perfect balance without overpowering.
- Large egg yolks (4): Give the custard its luxurious thickness and golden hue.
- Cornstarch (1/4 cup): Thickens the custard for that perfect silky consistency.
- Vanilla extract (1 tsp): Adds warm aromatic notes, complementing the strawberries perfectly.
- Unsalted butter (2 tbsp): Enriches the custard cream with an extra layer of smoothness and shine.
- Fresh strawberries (2 cups, thinly sliced): The stars of the show, providing brightness, juicy sweetness, and beautiful color.
- Apricot jam (2 tbsp): Used to create a glossy finish that brings out the strawberries’ natural sparkle.
- Warm water (1 tbsp): Thins the jam for an easy-to-brush glaze.
How to Make Strawberry Rose Tart with Custard Cream Recipe
Step 1: Make the Tart Dough
Start by pulsing the flour, cold butter, and powdered sugar in a food processor until the mixture resembles coarse crumbs. Adding the egg yolk and ice water bit by bit helps the dough come together without becoming tough. Once formed, chill the dough for 30 minutes—it’s key for that perfect flaky crust once baked.
Step 2: Bake the Tart Shell
Roll out your chilled dough and press it gently into a 9-inch tart pan. Prick the base with a fork to avoid bubbling and bake at 350°F (175°C) for about 15 to 18 minutes. Keep an eye on it until it’s golden brown. After baking, let it cool fully before adding the custard cream.
Step 3: Prepare the Custard Cream
Gently warm the milk over medium heat—warm but not boiling is perfect. Whisk together sugar, egg yolks, and cornstarch to form a smooth mixture, then slowly incorporate the warm milk while whisking constantly. Return the mixture to low heat and stir continuously until thickened to creamy perfection. Stir in vanilla extract and butter off the heat, then let your custard cool to room temperature.
Step 4: Assemble the Tart
Spread the cooled custard evenly over the tart shell. Then, the most fun part—arranging those thinly sliced strawberries in beautiful concentric circles starting from the outer edge and overlapping slices slightly. This careful layering creates the delicate and elegant rose pattern everyone will admire.
Step 5: Add the Glaze and Chill
Mix apricot jam with warm water to thin it out, then brush this glaze lightly over the strawberries. This step not only adds an irresistible shine but also enhances the fruit’s natural sweetness. Chill your tart for at least 30 minutes before serving to let everything set beautifully.
How to Serve Strawberry Rose Tart with Custard Cream Recipe
Garnishes
For a final touch, sprinkle a few fresh mint leaves or a light dusting of powdered sugar over the tart. These simple garnishes can add a pop of color and freshness that complements the strawberry and custard flavors wonderfully.
Side Dishes
This tart pairs exceptionally well with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a lighter option, a small serving of mixed greens with a citrus vinaigrette can help balance the sweetness of the dessert.
Creative Ways to Present
Try serving individual slices on elegant dessert plates with a drizzle of raspberry coulis or a few whole berries on the side. You can also create mini versions using a muffin tin for charming single-serve treats that look just as gorgeous.
Make Ahead and Storage
Storing Leftovers
After enjoying your tart, store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 days, but it’s best enjoyed sooner to maintain the texture of the crust and freshness of the strawberries.
Freezing
Freezing is not recommended for this tart, as the texture of the custard cream and fresh strawberries can be compromised. It’s best to prepare and consume fresh for the optimal experience.
Reheating
This dessert is best enjoyed chilled, so avoid reheating. If you prefer the custard slightly softer, let it sit at room temperature for 10 to 15 minutes before serving.
FAQs
Can I use frozen strawberries for the Strawberry Rose Tart with Custard Cream Recipe?
Fresh strawberries are highly recommended to achieve the best flavor and visual appeal with the rose pattern. Frozen strawberries can be too soft and watery, which may affect the tart’s overall texture and appearance.
Is there a gluten-free option for the tart crust?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend designed for baking. However, texture might vary slightly, so handle the dough gently.
Can I make the custard cream ahead of time?
Yes, you can prepare the custard cream a day in advance and keep it covered in the refrigerator. Just bring it to room temperature and give it a gentle whisk before spreading it on the tart crust.
How do I ensure the tart crust stays crisp under the custard?
Baking the crust until golden and letting it cool completely before adding the custard helps prevent sogginess. You can also brush the crust with a thin layer of melted chocolate or egg white before filling for extra barrier protection.
What other fruits can I use in place of strawberries?
While strawberries are stunning and traditional in this recipe, you can get creative with raspberries, blueberries, or even thin slices of kiwi or peaches to offer a different twist on the Strawberry Rose Tart with Custard Cream Recipe.
Final Thoughts
I hope this glowing explanation encourages you to dive into making the Strawberry Rose Tart with Custard Cream Recipe soon. It’s truly a dessert that combines simplicity with elegance and flavor with artistry. Once you see how those strawberries form delicate rose petals atop silky custard, you’ll understand why this tart is such a beloved treat to share with friends and family. Happy baking!
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Strawberry Rose Tart with Custard Cream Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Strawberry Rose Tart with Custard Cream is a delightful and visually stunning dessert featuring a buttery tart crust filled with smooth vanilla custard and topped with fresh strawberries arranged in an elegant rose pattern. The tart is finished with a shiny apricot glaze that adds a subtle sweetness and beautiful gloss, perfect for special occasions or a sophisticated treat.
Ingredients
For the 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
For the 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
For the Topping and Glaze
- 2 cups fresh strawberries (thinly sliced)
- 2 tbsp apricot jam
- 1 tbsp warm water
Instructions
- Prepare the Dough: In a food processor, pulse together the all-purpose flour, cold cubed unsalted butter, and powdered sugar until the mixture becomes crumbly and well combined.
- Form the Tart Dough: Add the egg yolk and 1 tablespoon of ice water to the flour mixture and pulse until the dough just comes together. If needed, add the remaining ice water to help bind the dough.
- Chill the Dough: Shape the dough into a disc shape, wrap it in plastic wrap, and place it in the refrigerator to chill for 30 minutes to firm up.
- Preheat and Shape Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and press it evenly into a 9-inch tart pan. Prick the bottom of the dough with a fork to prevent bubbling.
- Bake Tart Shell: Bake the tart crust in the preheated oven for 15 to 18 minutes, or until it turns golden brown. Allow the crust to cool completely before filling.
- Warm the Milk: In a medium saucepan over medium heat, warm the whole milk until it is hot but not boiling, then remove from heat.
- Mix Custard Base: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale in color.
- Combine Warm Milk and Egg Mixture: Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs and prevent curdling.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Finish Custard: Remove the custard from heat and stir in the vanilla extract and unsalted butter until smooth. Let the custard cool to room temperature.
- Fill Tart: Spread the cooled custard cream evenly over the completely cooled tart crust.
- Arrange Strawberries: Starting from the outer edge of the tart, arrange thinly sliced fresh strawberries in concentric circles, overlapping slightly to create a beautiful rose pattern.
- Prepare Glaze: Mix the apricot jam with warm water until smooth and brush lightly over the strawberries to give them a glossy finish.
- Chill and Serve: Refrigerate the tart for at least 30 minutes to set the glaze and custard before slicing and serving.
Notes
- Ensure the butter is very cold when making the crust to achieve a flaky texture.
- Be patient while cooking the custard on low heat; constant stirring prevents lumps and burning.
- Use fresh, ripe strawberries for the best flavor and ease in creating the rose pattern.
- The apricot glaze can be substituted with other fruit jams for different flavor variations.
- This tart is best enjoyed within 1-2 days for optimal freshness.
