Strawberry Rose Tart with Custard Cream Recipe

Introduction

This Strawberry Rose Tart with Custard Cream is a delicate and elegant dessert perfect for special occasions or a refreshing treat. Crisp tart crust, silky vanilla custard, and fresh strawberries combine beautifully with a hint of floral charm from edible rose petals.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2-3 tablespoons cold water
• 1 ½ cups milk
• 2 large egg yolks
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• Fresh strawberries, thinly sliced
• Edible rose petals (optional)

Instructions

1. Step 1: Make the tart crust by blending flour, salt, sugar, and cold butter in a food processor until the mixture is crumbly. Mix the egg yolk with cold water and add it to the flour mixture. Combine until a dough forms, then chill it for 30 minutes.
2. Step 2: Preheat your oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Bake with weights for 15-20 minutes, then remove the weights and bake an additional 10 minutes until golden brown.
3. Step 3: Heat the milk in a saucepan until hot but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Stir in vanilla extract and let it cool completely.
4. Step 4: Whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled custard until combined. Pour the custard into the cooled tart shell.
5. Step 5: Arrange the thinly sliced strawberries over the custard and garnish with edible rose petals if desired. Chill the tart before serving for the best texture and flavor.

Tips & Variations

• Use chilled butter and water to keep the dough flaky and crisp.
• For a more intense rose flavor, add a few drops of rose water to the custard.
• Substitute the strawberries with fresh raspberries or blueberries for a different fruit twist.
• If you don’t have edible rose petals, try edible flowers like violets or pansies for decoration.

Storage

Store the tart covered in the refrigerator for up to 2 days to keep the custard fresh. Avoid freezing as the custard texture may change. Serve chilled; if you prefer, let it sit at room temperature for 10-15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and chill the tart crust dough up to 2 days in advance. Just keep it wrapped tightly in plastic wrap and refrigerated until ready to use.

What can I use if I don’t have a food processor?

You can cut the cold butter into the flour, salt, and sugar using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs, then proceed with adding the egg yolk and water to form the dough.

Strawberry Rose Tart with Custard Cream Recipe

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★★★★★

4.7 from 117 reviews

• Author: anna
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This elegant Strawberry Rose Tart with Custard Cream features a buttery, flaky tart crust filled with a smooth, vanilla-infused custard cream, topped with fresh sliced strawberries and optional edible rose petals for a delicate floral touch. Perfect for a spring or summer dessert, this tart combines classic flavors with a beautiful presentation.

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Ingredients

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Tart Crust

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2–3 tablespoons cold water

Custard Cream

• 1 ½ cups milk
• 2 large egg yolks
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup heavy cream

Topping

• Fresh strawberries, thinly sliced
• Edible rose petals (optional)

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Instructions

1. Prepare the tart crust: In a food processor, blend the all-purpose flour, salt, granulated sugar, and cold, cubed butter until the mixture becomes crumbly. In a small bowl, whisk together the egg yolk and cold water, then add it to the flour mixture. Pulse until a cohesive dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes to firm up.
2. Bake the tart shell: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a tart pan. Carefully transfer the dough to the pan and press it into the edges. Line the crust with parchment paper and fill it with baking weights or dried beans to prevent puffing. Bake for 15-20 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is golden brown. Remove from oven and allow to cool completely.
3. Make the custard cream: Heat the milk in a saucepan over medium heat until it just begins to simmer. In a separate bowl, whisk the egg yolks, granulated sugar, and cornstarch together until smooth. Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat, stir in the vanilla extract, and let it cool completely.
4. Whip and combine cream: In a chilled bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard until fully combined and smooth. Pour the custard cream mixture into the cooled tart shell and smooth the top evenly.
5. Decorate and serve: Arrange the thinly sliced fresh strawberries neatly on top of the custard cream. Optionally, garnish with edible rose petals for an elegant floral touch. Chill the tart in the refrigerator until ready to serve. Serve chilled and enjoy this delicate, refreshing dessert.

Notes

• Make sure the butter and water are cold for the best tart crust texture.
• Chilling the dough helps prevent shrinking during baking.
• Use fresh, ripe strawberries for the best flavor and appearance.
• Edible rose petals add a beautiful decorative element but are optional.
• Ensure the custard is completely cooled before folding in whipped cream to maintain texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Strawberry tart, rose petals, custard cream, baked tart, fresh strawberries dessert, elegant dessert