Chocolate-Dipped Strawberry Tart with Rosewater Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A romantic tart featuring a buttery crust filled with vanilla custard, topped with fresh strawberries dipped in dark chocolate and finished with a delicate rosewater glaze. This French-inspired Valentine’s Day recipe, ready in about 55 minutes, layers all-purpose flour, unsalted butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp, cold and cubed unsalted butter
• 3 tbsp powdered sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups whole milk
• 1/3 cup granulated sugar
• 3 tbsp cornstarch
• 1 large egg
• 2 tbsp unsalted butter (for custard)
• 1 pint, hulled fresh strawberries
• 4 oz, chopped dark chocolate
• 1 tsp rosewater
• 2 tbsp powdered sugar (for glaze)

Instructions

1. Step 1: Preheat oven to 350°F. In a mixing bowl, combine 1 1/4 cups all-purpose flour, 3 tbsp powdered sugar, and 6 tbsp cold cubed unsalted butter. Rub butter into flour with fingertips until mixture resembles coarse crumbs. Add 1 large egg yolk and 1 tsp vanilla extract, mixing gently until dough comes together. Press dough into a 9-inch tart pan, prick base with fork, and bake for 18-20 minutes until golden. Let cool.
2. Step 2: For custard, whisk together 1 1/2 cups whole milk, 1/3 cup granulated sugar, 3 tbsp cornstarch, and 1 large egg in a saucepan over medium heat. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Remove from heat and stir in 2 tbsp unsalted butter until smooth. Pour custard into cooled tart shell and chill for 1 hour.
3. Step 3: Melt 4 oz chopped dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Dip each of the 1 pint hulled fresh strawberries halfway into the chocolate, letting excess drip off. Place dipped strawberries on parchment paper and refrigerate 15 minutes until set.
4. Step 4: Mix 2 tbsp powdered sugar with 1 tsp rosewater to form a smooth glaze. Drizzle glaze over the custard and arrange chocolate-dipped strawberries on top. Serve chilled.