Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- 1 ½ cups milk
- 2 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Fresh strawberries, thinly sliced
- Edible rose petals (optional)
Instructions
- Make the tart crust by blending flour, salt, sugar, and cold butter in a food processor until crumbly. Mix egg yolk and cold water; add to the flour mixture until a dough forms. Chill for 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Bake for 15-20 minutes with weights; remove weights and bake an additional 10 minutes until golden.
- Heat milk in a saucepan. In another bowl, whisk egg yolks with sugar and cornstarch; gradually mix in hot milk. Return to heat until thickened; stir in vanilla and cool completely.
- Whip the heavy cream to soft peaks; fold into the cooled custard. Pour custard into the cooled tart shell and top with sliced strawberries and optional rose petals.
- Serve chilled and enjoy!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg