Strawberry Rose Tart with Lemon Custard Cream

Impress your guests with this picture-perfect, made-from-scratch strawberry rose tart

Ready to find out how you too can make this picture-perfect, summery tart right in your own kitchen?!

Mother’s Day is less than a week away, and this could be it! Yes, the perfect gift to impress your mamma and show her how much you love her. 

This elegant and delicious dessert is made with sun-kissed sweet strawberries beautifully arranged on top, over a lemony and velvety custard cream (crema pasticcera), and a buttery and crumbly cookie crust (pasta frolla) at the bottom. 

So delicious and pretty – a sure show-stopper!

The best part … the strawberries on top! Cut them REALLY thin, and line them up, starting from the edges, moving to the center, in an amazing looking spiral.Make sure to look at the video below to see how I’ve done it, with a easy and simple trick. This part is the most fun, but it can be a little time consuming. 

The result?! Simply mesmerizing. Take a look!


YIELD: 11 inch (28 cm) tart, about 8 servings

    • For the crust:
      • 2 cups (300 gr) of all-purpose flour
      • 1/4 teaspoon of salt
      • 1/2 cu p (100 gr) of sugar
      • 4 oz (115 gr) of unsalted butter, at room temperature
      • zest of half lemon
      • 1 teaspoon of vanilla extract
      • 1 egg 
      • 2 or 3 tablespoons of milk .. as necessary  

      For the lemon cream:

      • 10 fl oz (300 ml) of milk
      • 1/2 lemon, peel in one piece, and juice
      • 2 egg yolks
      • 1/2 cup (100 gr) of sugar
      • 3 tablespoons (30 gr) of flour
      • 4 fl oz (120 ml) of whipping cream 
      • about 1 lb (450 gr) of strawberries


TIME: about 1 hour to prepare, plus one hour inactive

Pour the cream in a glass bowl and let it cool down. Cover with plastic wrap and refrigerate for at least one hour.

Spread over the crust.

  Slice the strawberries in half, lengthwise.



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