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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/strawberry-honey-custard-tarts-with-lemon-curd-recipe/