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
Scale
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.
