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.