Why You’ll Love This Recipe

This tart is not only visually breathtaking but also a harmonious blend of textures and flavors. The crisp, buttery crust supports a rich, creamy custard that perfectly balances the natural sweetness and slight tartness of fresh strawberries. The rose pattern adds an artistic flair that makes this dessert as beautiful as it is delicious. Plus, it’s versatile enough to accommodate dietary preferences with easy substitutions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (Pastry 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 Strawberry Rose Topping:

2 cups fresh strawberries (thinly sliced)
2 tbsp apricot jam (for glaze)
1 tbsp warm water

Directions

Step 1: Make the Tart Crust

In a food processor, pulse flour, cold butter, and powdered sugar until the mixture is crumbly.
Add egg yolk and 1 tablespoon ice water, pulsing until the dough comes together. Add more water if needed.
Shape the dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 350°F (175°C). Roll out the dough and press it into a 9-inch tart pan.
Prick the bottom with a fork and bake for 15–18 minutes until golden. Let cool completely.

Step 2: Prepare the Custard Cream

Heat milk over medium heat in a saucepan until warm but not boiling.
In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla extract and butter. Let cool to room temperature.

Step 3: Assemble the Tart

Spread the cooled custard cream evenly over the tart crust.
Arrange the thinly sliced strawberries in concentric circles, starting from the outer edge and overlapping slices slightly to create a rose pattern.

Step 4: Glaze & Serve

Mix apricot jam with warm water and brush lightly over the strawberries for a glossy finish.
Chill the tart for at least 30 minutes before slicing and serving.

Servings and Timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Variations

Dairy-Free: Use almond milk and dairy-free butter to make this tart suitable for lactose intolerance or vegan preferences.
Floral Flavor: Add a splash of rose water to the custard cream for a subtle floral aroma that complements the strawberries.
Berry Mix: Substitute or combine strawberries with raspberries or blueberries for a mixed berry rose tart.
Gluten-Free: Use a gluten-free flour blend to adapt the tart crust for gluten sensitivities.

Storage/Reheating

Store leftover tart in an airtight container in the refrigerator for up to 3 days.
The tart is best enjoyed chilled; do not freeze as the custard texture may be affected.
To serve, let it sit at room temperature for about 10 minutes before slicing for the best flavor and texture.

FAQs

How do I keep the tart crust from getting soggy?

Blind bake the crust fully before adding the custard and ensure the custard is thick enough to minimize moisture transfer.

Can I prepare this tart in advance?

Yes, the crust and custard can be made a day ahead. Assemble the tart shortly before serving to keep strawberries fresh.

What can I use instead of apricot jam for the glaze?

You can substitute with peach jam, apple jelly, or a simple syrup glaze for a similar shine.

How thin should I slice the strawberries?

Aim for about 1/8 inch thick slices to make them flexible enough to form the rose pattern.

Can I use frozen strawberries?

Fresh strawberries work best for texture and appearance, but thawed frozen strawberries can be used if fresh aren’t available.

Is there a way to make the custard cream vegan?

Yes, substitute dairy milk with plant-based milk and use cornstarch or agar as a thickener; replace butter with coconut oil or vegan margarine.

How long can I keep the tart at room temperature?

It’s best not to leave the tart out for more than 2 hours due to the custard’s dairy content.

Can I use store-bought tart crust?

Yes, store-bought crusts can be used to save time, though homemade crust adds extra flavor and texture.

What’s the best way to slice the tart?

Use a sharp, thin-bladed knife and wipe it clean between cuts for neat slices.

How do I prevent the custard from curdling?

Cook the custard slowly over low heat while stirring constantly and avoid boiling.

Conclusion

The Strawberry Rose Tart with Custard Cream is a beautiful, delicious dessert that offers a perfect balance of buttery, creamy, and fresh flavors. Its impressive presentation makes it ideal for special occasions or elegant gatherings, and with some simple variations, it can suit a variety of dietary needs. Whether you’re an experienced baker or trying a sophisticated tart for the first time, this recipe is sure to delight and impress.