Strawberry Honey Custard Tarts with Lemon Curd Recipe

Introduction

These Strawberry Honey Custard Tarts with Lemon Curd offer a delightful combination of creamy custard, fresh strawberries, and tangy lemon curd in a flaky homemade crust. Perfect for a spring or summer dessert, they’re both elegant and simple to make.

Ingredients

• 1 3/4 cups flour
• 3/4 teaspoons sea salt
• 1 1/2 teaspoons sugar
• 1/2 cup butter, chilled and cubed
• 1 teaspoon vanilla extract
• 1/4 cup + 2 tablespoons cold water
• 2 cups strawberries, sliced
• 1 cup vanilla yogurt
• 1 tablespoon honey
• 2 eggs
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 3 eggs (for lemon curd)
• 1/2 cup lemon juice
• 1 cup sugar (for lemon curd)
• 1/4 cup lemon zest (about 2 lemons)
• 6 tablespoons unsalted butter, cubed
• Pinch of coarse salt

Instructions

1. Step 1: Make the lemon curd by whisking butter, sugar, lemon juice, lemon zest, and salt together in a medium saucepan over low heat until combined.
2. Step 2: Add the eggs one at a time to the mixture, whisking thoroughly after each addition.
3. Step 3: Cook the mixture over low heat for 8–9 minutes, whisking frequently until it thickens slightly. Remove from heat and allow to cool completely before chilling in the fridge until ready to use.
4. Step 4: Preheat the oven to 375˚F.
5. Step 5: Prepare the crust by mixing flour, sugar, and salt in a large bowl until combined.
6. Step 6: Cut in the chilled butter using a pastry blender or two forks until the pieces are about pea-sized.
7. Step 7: Stir in vanilla extract and cold water until the dough begins to clump.
8. Step 8: Transfer the dough to a floured surface and fold it over itself until smooth; add more flour to hands or surface if sticky.
9. Step 9: Divide the dough into four discs, wrap in plastic, and chill for 15 minutes to 1 hour.
10. Step 10: Roll out each disc into a 5-inch circle and line four 4-inch tart pans. Prick the dough bottoms with a fork, line with parchment paper, and fill with baking beans.
11. Step 11: Bake crusts for 10 minutes, then remove parchment and beans. Let the crusts cool completely.
12. Step 12: Whisk together eggs, sugar, and vanilla extract for the filling, then stir in the honey yogurt.
13. Step 13: Arrange sliced strawberries on the cooled crusts and pour the custard filling evenly over them.
14. Step 14: Bake tarts for 30–35 minutes, until crusts are golden and custard is set.
15. Step 15: Cool the tarts for 5 minutes, drizzle generously with lemon curd, and serve.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture.
• If you prefer a less tangy lemon curd, reduce the lemon juice slightly.
• For a dairy-free option, substitute butter with a plant-based alternative and use coconut yogurt.
• Make the lemon curd a day ahead to save time and enhance flavor.
• Swap strawberries with other berries like raspberries or blueberries for variety.

Storage

Store the tarts covered in the refrigerator for up to 2 days. Because of the fresh fruit and custard, it’s best enjoyed fresh. Reheat briefly at room temperature before serving, but avoid microwaving as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and chill the dough discs up to 24 hours in advance. Keep them wrapped tightly in plastic wrap in the fridge until ready to roll out.

How do I know when the custard filling is set?

The custard is set when it looks firm around the edges and slightly jiggly in the center. It will continue to firm as it cools, so avoid overbaking.

Strawberry Honey Custard Tarts with Lemon Curd Recipe

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These Strawberry Honey Custard Tarts with Lemon Curd combine a flaky homemade pie crust with a creamy honey-infused custard filling topped with fresh strawberries and a bright, tangy lemon curd drizzle. Perfectly balanced in sweetness and freshness, these elegant tarts are ideal for dessert or a special brunch treat.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Dough

• 1 3/4 cups flour
• 3/4 teaspoon sea salt
• 1 1/2 teaspoons sugar
• 1/2 cup butter, chilled and cubed
• 1 teaspoon vanilla extract
• 1/4 cup + 2 tablespoons cold water

Filling

• 2 cups strawberries, sliced
• 1 cup vanilla yogurt
• 1 tablespoon honey
• 2 eggs
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

Lemon Curd

• 3 eggs
• 1/2 cup lemon juice
• 1 cup sugar
• 1/4 cup lemon zest (about 2 lemons)
• 6 tablespoons unsalted butter, cubed
• Pinch of coarse salt

Instructions

1. Make the lemon curd: In a medium saucepan over low heat, whisk together the cubed butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until combined.
2. Add eggs: Add the eggs one at a time, whisking well after each addition until fully incorporated.
3. Cook lemon curd: Continue to cook over low heat for about 8-9 minutes, whisking frequently until the mixture thickens somewhat. Remove from heat and let cool completely, then chill in the refrigerator until ready to use.
4. Make the pie dough: Preheat the oven to 375˚F. In a large mixing bowl, combine flour, sugar, and salt. Add the chilled cubed butter and cut it into the flour mixture using a pastry blender or two forks until pea-sized crumbs form.
5. Add liquids and form dough: Stir in the vanilla extract and cold water until the dough begins to clump together.
6. Knead dough: Transfer dough to a floured surface and gently fold it into itself to incorporate all the flour, adding more flour if sticky, until a ball forms.
7. Chill dough: Divide dough into four equal portions and shape each into a disc about 1/2 inch thick. Wrap in plastic wrap and chill in the refrigerator for 15 minutes to one hour.
8. Prepare tart shells: Remove dough from refrigerator and roll each disc out into 5-inch circles on a lightly floured surface. Line four 4-inch tart pans with the dough, crimping edges as desired.
9. Blind bake crusts: Prick the bottoms of each tart shell with a fork. Line with parchment paper and fill with baking beans. Bake for 10 minutes, then remove parchment paper and beans and bake a few minutes more until lightly golden. Remove from oven and let cool completely.
10. Make custard filling: In a bowl, whisk together eggs, sugar, and vanilla extract until combined. Stir in the honey and vanilla yogurt until smooth.
11. Assemble tarts: Evenly distribute the sliced strawberries on the cooled tart shells. Pour the custard filling over the strawberries, ensuring even coverage.
12. Bake tarts: Bake assembled tarts at 375˚F for 30-35 minutes, or until the crust is golden and the custard filling is set.
13. Serve: Let tarts cool for about 5 minutes. Drizzle with chilled lemon curd before serving for a fresh, bright finish.

Notes

• Make sure to chill the dough properly to ensure a flaky crust.
• Use fresh, ripe strawberries for the best flavor and texture.
• Lemon curd can be made ahead and refrigerated for up to a week.
• Blind baking helps prevent soggy bottoms by pre-baking the crust before adding filling.
• The custard filling sets best if baked until just firm to the touch; avoid overbaking to keep it creamy.

Keywords: Strawberry tart, Honey custard tart, Lemon curd tart, Summer dessert, Homemade pie crust, Creamy custard dessert