This Strawberry Rose Tart with Custard Cream is a visually stunning and delicious dessert featuring a buttery tart crust, silky vanilla custard, and fresh strawberries arranged in a beautiful rose pattern. I like making it for special occasions, tea parties, or simply indulging in a delightful homemade treat.

Why You’ll Love This Recipe

I love how elegant and eye-catching it looks with the rose-style strawberry topping
The silky, creamy custard contrasts perfectly with the crisp tart shell
It works beautifully for both casual and fancy occasions
I can easily switch up the fruit or flavor for variety
It's a great make-ahead dessert for entertaining

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Tart Crust:

1 ¼ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup powdered sugar
1 egg yolk
1–2 tablespoons cold water
Pinch of salt

For the Custard Cream:

2 cups whole milk
4 large egg yolks
½ cup granulated sugar
¼ cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the Topping:

2 cups fresh strawberries, thinly sliced
2 tablespoons apricot jam or honey (for glazing)
1 tablespoon warm water
Rosewater (optional, for a subtle floral touch)

Directions

Prepare the Tart Crust

I combine flour, powdered sugar, and salt in a bowl. Then I cut in the chilled butter until the mix becomes crumbly.
I add the egg yolk and a bit of cold water, mixing until the dough comes together.
I shape the dough into a disc, wrap it, and chill for about 30 minutes.
After chilling, I roll it out, press it into a tart pan, and prick the bottom.
I bake it at 350°F (175°C) for 15–18 minutes until golden, then let it cool.

Make the Custard Cream

I warm the milk gently in a saucepan.
In a bowl, I whisk together the egg yolks, sugar, and cornstarch until smooth.
I slowly pour the warm milk into the egg mixture while whisking.
I return everything to the pan and stir constantly over low heat until it thickens.
Once thickened, I stir in vanilla and butter, then let it cool fully.

Assemble the Tart

I spread the cooled custard evenly in the tart shell.
I arrange the sliced strawberries in concentric circles to form a rose shape.
I warm the apricot jam with a little water and brush it over the strawberries for a glossy finish.

Chill and Serve

I like to refrigerate the tart for at least 1 hour before slicing so everything sets properly and the flavors meld.

Servings and Timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes

Variations

I sometimes swap strawberries for raspberries, peaches, or mango
A drizzle of melted chocolate under the custard adds richness
Chopped pistachios or toasted almonds give a lovely crunch on top
For a dairy-free option, I use coconut milk and dairy-free butter
A hint of lavender or orange blossom in the custard creates a unique twist

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days
I don’t recommend freezing it, since the custard and fruit can become watery
Before serving, I let the tart sit at room temperature for 10–15 minutes for the best texture

FAQs

Can I make the tart crust ahead of time?

Yes, I usually bake the crust a day early and store it at room temperature to save time later.

What’s the secret to smooth custard?

I whisk constantly while cooking and sometimes strain it through a sieve for extra smoothness.

How do I keep the strawberries looking fresh?

I glaze them lightly and only assemble the tart close to serving time.

Can I use a ready-made crust?

Yes, but I prefer homemade for better flavor and texture.

How do I slice the strawberries thinly?

I use a sharp paring knife or a mandoline for evenly thin slices.

Conclusion

This Strawberry Rose Tart with Custard Cream combines elegance with deliciousness. I enjoy how the buttery crust, creamy vanilla custard, and fresh strawberries come together in every bite. Whether it’s for a holiday dessert table or a sweet afternoon treat, this tart always impresses and satisfies.

Strawberry Rose Tart with Custard Cream

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Author: Sue
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

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Description

A visually stunning tart featuring a buttery crust, silky vanilla custard, and fresh strawberries arranged in a rose pattern—perfect for special occasions or elegant desserts.

Instructions

In a food processor or bowl, mix flour, powdered sugar, and salt. Add butter and pulse or rub with fingers until crumbly.
Add egg yolk and 1 tablespoon cold water, mixing until a dough forms. Add more water if needed.
Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 350°F (175°C). Roll out dough, press into a 9-inch tart pan, and prick bottom with fork.
Bake for 15-18 minutes until golden. Let cool.
Heat milk over medium heat until warm but not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour warm milk into egg mixture, whisking constantly.
Return mixture to saucepan and cook over low heat, stirring constantly until thickened.
Remove from heat, stir in vanilla extract and butter, and let cool completely.
Spread cooled custard into tart shell.
Arrange sliced strawberries in concentric circles from outer edge inward, creating a rose effect.
Warm apricot jam or honey with water and brush over strawberries for shine.
Chill the tart for at least 1 hour before slicing. Serve cold.