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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
