For Assembly: Meanwhile, hull the berries and
review the video tutorial if you haven’t already. I will also try to explain how to make the strawberry roses in words: place a hulled strawberry, flat stem side down, on the table in front of you. Use a sharp small paring knife to cut “petals” one by one all around the base of the berry, starting about halfway up the berry. You might get 4 or 5 “petals” in this first ring. Gently press the “petals” outwards, then begin another row/ring above the first, creating petals in-between the initial row. You might only get two rows out of the berry, maybe three. When done, use the paring knife to go straight down and carve around the point of the berry to remove it to create that center space in the berry. Use image for inspiration. Feel free to use your fingers and the knife to help arrange the petals, pressing them this way and that to create the look you want. Once done with all the berries, nestle the berries next to one another on top of the pastry cream. The tart is now ready to serve and is best kept chilled until serving time, which will optimally be within 6 hours.