Description
A delicate and elegant Strawberry Rose Tart with a buttery crisp crust, filled with smooth vanilla custard cream, and topped with beautifully arranged fresh strawberries glazed with apricot jam for a glossy finish. Perfect for special occasions or a sophisticated dessert.
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
- 2 cups fresh strawberries (thinly sliced)
- 2 tbsp apricot jam
- 1 tbsp warm water
Instructions
- Prepare the Tart Dough: In a food processor, pulse the all-purpose flour, cold cubed unsalted butter, and powdered sugar until the mixture becomes crumbly.
- Form the Dough: Add the egg yolk and 1 tablespoon of ice water, pulsing until the dough begins to come together. If necessary, add an additional tablespoon of ice water to help the dough bind.
- Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and press it evenly into a 9-inch tart pan.
- Bake the Tart Shell: Prick the bottom of the crust with a fork to prevent bubbling and bake for 15 to 18 minutes until the crust is golden brown. Remove and allow it to cool completely.
- Heat the Milk: In a medium saucepan, heat the whole milk over medium heat until it is warm but not boiling.
- Mix the Custard Base: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch vigorously until smooth and well combined.
- Temper the Eggs: Slowly pour the warm milk into the egg yolk mixture while whisking continuously to avoid curdling the eggs.
- Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens to a creamy consistency.
- Finish the Custard: Remove the saucepan from heat, then stir in the vanilla extract and unsalted butter until fully incorporated. Let the custard cool to room temperature.
- Assemble the Tart: Spread the cooled custard cream evenly over the cooled tart crust.
- Arrange Strawberries: Arrange the thinly sliced strawberries on top of the custard in concentric circles, starting from the outer edge inward, slightly overlapping slices to create a rose pattern.
- Glaze the Strawberries: Mix apricot jam with warm water to create a glaze, then brush this lightly over the strawberries for a shiny, appealing finish.
- Chill and Serve: Refrigerate the tart for at least 30 minutes to set before slicing and serving.
Notes
- Use cold butter and ice water to ensure a flaky tart crust.
- Make sure not to boil the milk when heating to prevent burning and curdling.
- Whisk continuously while cooking the custard to avoid lumps.
- The tart is best served chilled but can be left at room temperature for 15-20 minutes before serving for softer custard texture.
- Fresh strawberries should be sliced uniformly thin for the best rose effect.
- Apricot jam glaze adds shine and helps preserve the strawberry freshness.
