Description
A delightful 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. Perfect for a sophisticated dessert or a special occasion treat.
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 (for glaze)
- 1 tbsp warm water
Instructions
- Make the Tart Dough: In a food processor, pulse together the flour, cold cubed butter, and powdered sugar until the mixture becomes crumbly. Add the egg yolk and 1 tablespoon of ice water, pulsing until the dough just starts to come together. Add more water if needed to achieve the right consistency.
- Chill the Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and let it chill in the refrigerator for 30 minutes to firm up for easier handling.
- Prepare and Bake the Tart Shell: Preheat your oven to 350°F (175°C). Roll out the chilled dough to fit a 9-inch tart pan, press it in evenly, and prick the bottom with a fork. Bake for 15–18 minutes until the crust is golden brown. Remove from oven and allow to cool completely.
- Heat the Milk: Pour the whole milk into a saucepan and heat over medium heat until warm but not boiling, preparing it for the custard.
- Mix Egg Mixture: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and combined.
- Combine Milk and Eggs: Slowly pour the warm milk into the egg mixture, whisking continuously to temper the eggs and prevent curdling.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- Finish the Custard Cream: Remove the saucepan from heat. Stir in vanilla extract and 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.
- Create the Strawberry Rose: Arrange the thinly sliced strawberries on top in concentric circles, starting from the outer edge and overlapping the slices to form a rose-like pattern.
- Glaze the Tart: Mix the apricot jam with warm water to thin it. Brush this glaze carefully over the strawberry arrangement to give a glossy finish.
- Chill and Serve: Refrigerate the tart for at least 30 minutes to set everything before slicing and serving.
Notes
- Use cold butter for the tart dough to ensure a flaky crust.
- Be careful when tempering eggs to avoid scrambling.
- Glazing the strawberries helps preserve their freshness and gives a beautiful shine.
- Leftover tart can be stored in the refrigerator for up to 2 days.
- For a more intense vanilla flavor, you may add a scraped vanilla bean along with the extract.
