Okay, I need to tell you something upfront - this is one of those desserts that looks way more complicated than it actually is.

Like… people will think you spent hours carefully crafting these. They’ll assume you followed a fancy pastry school method. They might even ask where you bought them.

And you just get to smile and say,
“Oh, I made them.”

These strawberry rose custard tarts are honestly one of my favorite desserts to make when I want maximum impact with minimum stress. They’re buttery and crisp, filled with silky vanilla custard, and topped with thinly sliced strawberries arranged into the most beautiful little rose shapes.

They feel romantic. Elegant. A little extra.
But also very doable - even if you’re not “a baker.”

If you’ve ever wanted to make a dessert that feels special without being intimidating, this is the one.

Why This Dessert Is So Special

Let’s break down why these tarts are such a hit every single time.

First - the texture.
You’ve got a crisp, buttery tart shell. Then a smooth, creamy custard that melts in your mouth. And on top, fresh strawberries that add brightness and just the right amount of sweetness.

Second - the presentation.
The strawberry roses are what make people stop scrolling. Thin slices of strawberries gently layered in a spiral look incredibly impressive, but once you try it, you realize it’s actually very forgiving. There’s no “wrong” way to make a rose - they all end up beautiful.

Third - the versatility.
These are perfect for:

brunch
baby showers
bridal showers
Valentine’s Day
spring and summer gatherings
or just because you want a pretty dessert on a random Tuesday

And finally - the confidence boost.
There’s something about making a dessert like this that makes you feel like yes, I can do fancy things. And I love recipes that give you that feeling.

Ingredients

For the Tart Shells

(or store-bought tart shells)

For the Custard Filling

For the Topping

Let’s Make Them

Step 1: Prepare the Tart Shells

Start by making your tart dough or preparing your store-bought shells.

Bake them until golden and crisp, then let them cool completely before filling. A fully cooled shell is important so the custard stays smooth and set.

Step 2: Make the Custard

In a saucepan, heat the milk gently until steaming.

In a separate bowl, whisk egg yolks, sugar, cornstarch, and vanilla until smooth. Slowly pour the warm milk into the egg mixture while whisking, then return everything to the pot.

Cook over medium heat, whisking constantly, until thick and glossy. Remove from heat and let cool, covering the surface with plastic wrap so it doesn’t form a skin.

Step 3: Assemble the Tarts

Once everything is cooled:

Spoon or pipe custard into each tart shell
Smooth the top gently

Now the fun part.

Step 4: Create the Strawberry Roses

Wash and hull your strawberries, then slice them thinly.

To make a rose:

Roll one slice tightly for the center
Add slices around it, overlapping slightly
Keep building outward until it looks like a rose

Place each rose gently on top of the custard.

If you want a glossy finish, lightly brush the strawberries with warmed jam or glaze.

Step 5: Chill & Serve

Refrigerate the tarts for at least 30 minutes before serving so everything sets nicely.

Top with fresh mint if you’d like, and serve cold.

Let’s Talk About the Strawberry Roses

If the idea of shaping strawberries into roses feels intimidating, let me calm your nerves right now.

You don’t need:

perfect knife skills
special tools
artistic talent

All you need is:

thin strawberry slices
a little patience
and the willingness to just start

You begin in the center with a tightly rolled slice, then layer outward, overlapping slightly. If a slice tears? No one will notice. If the rose isn’t perfect? It will still look stunning.

Honestly, the “imperfect” ones often end up being the prettiest.

The Custard: Simple, Creamy, Classic

The custard is a classic vanilla pastry cream. It’s rich but not heavy, smooth but not overly sweet, and it pairs perfectly with fresh fruit.

This isn’t the kind of custard that feels fussy. It comes together quickly on the stovetop and thickens beautifully. Once it cools, it becomes the perfect base for the strawberries.

Pro tip: if you make the custard ahead of time and let it chill, assembling the tarts is even easier.

Make Them Ahead

This is one of my favorite desserts to prep in stages.

You can:

make the tart shells a day ahead
make the custard a day ahead
assemble the strawberries a few hours before serving

That means zero stress the day you’re serving them, which is always a win.

Tips for Success

Use very fresh strawberries - they’re easier to shape
Slice strawberries thinly but not paper thin
Let custard cool fully before assembling
Don’t overthink the roses - they’re meant to look organic
Chill before serving for best texture

Final Thoughts

These strawberry rose custard tarts are one of those desserts that make people feel special when you serve them.

They’re soft, crisp, creamy, fresh, and beautiful. They feel celebratory without being over-the-top, and they’re the kind of dessert people remember.

If you make these, I hope you take a second to admire them before serving - because you made something truly lovely.

And if someone asks where you bought them?

You know what to say.

Looking for more dessert recipes? Try my popular recipes below:

Strawberry Rose Custard Tarts