Description
A delicate and visually stunning Strawberry Rose Tart featuring a buttery pastry crust filled with smooth vanilla custard cream, topped with fresh strawberries artfully arranged in a rose pattern and glazed with apricot jam for a glossy finish. Perfect for elegant dessert occasions.
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
Topping:
- 2 cups fresh strawberries (thinly sliced)
- 2 tbsp apricot jam (for glaze)
- 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 resembles coarse crumbs.
- Form the Dough: Add the egg yolk and 1 tablespoon of ice water into the processor and pulse until the dough starts to come together. Add additional ice water if necessary to achieve a cohesive dough.
- Chill the Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Preheat the Oven & Roll Out Dough: Set your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan and gently press it into the pan.
- Bake the Tart Shell: Prick the bottom of the crust with a fork to prevent bubbling, then bake for 15–18 minutes or until golden brown. Remove and allow to cool completely.
- Heat Milk: In a saucepan over medium heat, warm the whole milk until steaming but not boiling.
- Mix Custard Base: In a bowl, whisk together granulated sugar, egg yolks, and cornstarch until smooth and combined.
- Combine Milk and Egg Mixture: Slowly pour the warm milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens to a creamy custard consistency.
- Flavor and Cool Custard: Remove from heat and stir in vanilla extract and unsalted butter until fully incorporated. Let cool to room temperature.
- Assemble Custard in Tart Shell: Evenly spread the cooled custard cream over the prepared tart crust.
- Arrange Strawberries: Artfully arrange the thinly sliced strawberries in concentric circles on top of the custard, starting from the outer edge and overlapping slices slightly to create a rose pattern.
- Prepare Apricot Glaze: Mix the apricot jam with warm water until smooth and brush lightly over the arranged strawberries to create a shiny glaze.
- Chill and Serve: Refrigerate the assembled tart for at least 30 minutes to set before slicing and serving.
Notes
- Use cold butter and ice water when making the dough to ensure a flaky tart crust.
- Tempering the eggs by slowly adding warm milk prevents scrambling in the custard.
- If apricot jam is not available, other light fruit preserves can be used for the glaze.
- The tart can be assembled a few hours in advance and refrigerated to enhance flavors.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
