There’s a special joy that comes from baking something delicious, especially when it involves fresh strawberries. As I prepared my first Strawberry Rose Tart with Custard Cream, the sweet, fragrant aroma filled my kitchen and memories of happy gatherings with family rushed back. We often enjoy desserts together, and this tart has become a favorite. The creamy custard, the buttery crust, and the vibrant strawberries come together beautifully. It’s more than just a dessert; it’s a reminder of love and connection. This recipe holds a special place in my heart, and I hope it becomes a cherished part of your baking adventures too.
why make this recipe
Making a Strawberry Rose Tart with Custard Cream is about more than just enjoying a delightful treat. It’s about creating something beautiful and delicious that can be shared with loved ones. The combination of fresh strawberries and smooth custard on a flaky tart crust makes for a perfect dessert that is both elegant and comforting. Imagine serving this delightful tart at a family gathering, or surprising a friend with a homemade gift. The vibrant colors and flavors will impress anyone, and the joy of making it from scratch brings the satisfaction of a job well done.
how to make Strawberry Rose Tart with Custard Cream
Ingredients:
- 1 2/3 cups all-purpose flour
- 1/2 cup icing sugar
- Pinch of salt
- 1/2 cup unsalted butter – very cold
- 1 Egg – at room temperature
- 3 Egg Yolks
- 2 1/2 tbsp caster sugar
- 1/4 cup Cornstarch
- 1 1/2 cups whole milk
- 1 1/2 tsp vanilla paste
- Fresh strawberries
Directions:
- For the tart crust: Mix flour, icing sugar, and salt in a food processor.
- Add cold, cubed butter and pulse until fine crumbs form.
- Add the egg and pulse until the dough comes together.
- Press the dough into a tart pan and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the crust for about 20 minutes or until golden.
- For the vanilla pastry cream: In a bowl, whisk egg yolks with caster sugar and cornstarch.
- Heat milk and vanilla paste in a saucepan until just boiling.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Allow to cool slightly before filling the tart.
- Once the tart is cool, fill it with custard cream and garnish with fresh strawberries.
how to serve Strawberry Rose Tart with Custard Cream
Serve the Strawberry Rose Tart chilled and garnished with fresh strawberries on top. You can slice it into wedges and pair it with a dollop of whipped cream or a scoop of vanilla ice cream. It makes for a lovely centerpiece at any gathering or a sweet finish to a meal.
how to store Strawberry Rose Tart with Custard Cream
You can store leftovers in an airtight container in the refrigerator. It’s best enjoyed within two days, as the strawberries may lose their freshness. If you know you won’t finish it quickly, consider adding the strawberries just before serving to keep them fresh.
tips to make Strawberry Rose Tart with Custard Cream
- Make sure your butter is very cold for a flaky crust.
- Whisk the egg mixture well to avoid lumps in the custard.
- Allow the tart to cool completely before filling it to prevent mushy crust.
- Use ripe and fresh strawberries for the best flavor.
variation
You can add a layer of raspberry or blueberry preserves on top of the custard cream before adding strawberries for added flavor. You can also replace strawberries with other fruits like peaches or mixed berries, depending on the season.
FAQs
1. Can I use store-bought tart shells for this recipe?
Yes, using store-bought tart shells can save time. Just fill them with the custard and top with strawberries.
2. How do I know when the custard is thick enough?
The custard should coat the back of a spoon. If it drips off easily, cook it for a little longer while stirring.
3. Can I freeze the tart?
It is not recommended to freeze the tart with fresh strawberries, as they can become mushy. However, you can freeze the crust and custard separately and assemble them fresh before serving.
Strawberry Rose Tart with Custard Cream
Ingredients
For the tart crust
- 1.67 cups 1 2/3 cups all-purpose flour
- 0.5 cups 1/2 cup icing sugar
- 1 pinch Pinch of salt
- 0.5 cups 1/2 cup unsalted butter – very cold Make sure butter is cold for a flaky crust.
- 1 large 1 Egg – at room temperature
For the custard cream
- 3 large 3 Egg Yolks
- 2.5 tbsp 2 1/2 tbsp caster sugar
- 0.25 cups 1/4 cup Cornstarch
- 1.5 cups 1 1/2 cups whole milk Heat until just boiling.
- 1.5 tsp 1 1/2 tsp vanilla paste
For topping
- 1 cups Fresh strawberries Use ripe and fresh strawberries for best flavor.
Method
Preparation of Crust
- Mix flour, icing sugar, and salt in a food processor.
- Add cold, cubed butter and pulse until fine crumbs form.
- Add the egg and pulse until the dough comes together.
- Press the dough into a tart pan and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the crust for about 20 minutes or until golden.
Preparation of Custard Cream
- In a bowl, whisk egg yolks with caster sugar and cornstarch.
- Heat milk and vanilla paste in a saucepan until just boiling.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Allow to cool slightly before filling the tart.
Assembly
- Once the tart is cool, fill it with custard cream and garnish with fresh strawberries.