Description
A delightful Strawberry Rose Tart with a creamy custard filling, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- 1 cup whole milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon rose water
- 2 cups fresh strawberries, hulled and sliced
- Fresh mint leaves for garnish (optional)
Instructions
- In a large bowl, combine the flour and powdered sugar. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and enough cold water to form a dough. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans.
- Bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes or until golden brown. Allow to cool completely.
- In a saucepan, whisk together the milk, granulated sugar, and cornstarch over medium heat. Cook until thickened, stirring constantly. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, then return it to the saucepan. Cook for another 2 minutes, stirring continuously. Remove from heat and stir in vanilla extract. Let cool slightly.
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the cooled custard mixture and rose water until well combined.
- Spread the custard cream evenly over the cooled tart shell. Arrange the sliced strawberries on top in a decorative pattern.
- Chill the tart in the refrigerator for at least 1 hour before serving. Garnish with fresh mint leaves if desired.
Notes
- For a more intense rose flavor, increase the rose water to 1 ½ teaspoons.
- You can also substitute the strawberries with raspberries or peaches for a different fruit tart variation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg