Strawberry Honey Custard Tarts with Lemon Curd Recipe

Introduction

These Strawberry Honey Custard Tarts with Lemon Curd combine a flaky homemade crust with a smooth, sweet custard and fresh strawberries. Finished with a tangy lemon curd drizzle, they make a perfect elegant dessert for any occasion.

Ingredients

• 1 3/4 cups flour
• 3/4 teaspoons sea salt
• 1 1/2 teaspoon 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, zest, and salt together in a medium saucepan over low heat.
2. Step 2: Add eggs one at a time, whisking fully after each addition.
3. Step 3: Cook over low heat for 8-9 minutes, whisking frequently until thickened. Remove from heat and cool completely, then chill 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.
6. Step 6: Cut chilled butter into the flour mixture using a pastry blender or forks until pea-sized pieces form.
7. Step 7: Stir in vanilla extract and cold water until dough clumps together.
8. Step 8: On a floured surface, fold dough until incorporated and forms a ball. Add flour if sticky.
9. Step 9: Divide dough into four discs, wrap in plastic, and chill for 15 minutes to an hour.
10. Step 10: Roll out each disc into 5-inch circles and line four 4-inch tart pans. Crimp edges as desired.
11. Step 11: Prick the crust bottoms with a fork, line with parchment, fill with baking beans, and bake for 10 minutes.
12. Step 12: Remove parchment and beans, then cool crusts completely.
13. Step 13: Make the filling by whisking eggs, sugar, and vanilla extract, then stirring in honey yogurt.
14. Step 14: Place sliced strawberries in cooled crusts and pour custard filling over them.
15. Step 15: Bake for 30-35 minutes until crust is golden and custard is set.
16. Step 16: Cool tarts for 5 minutes, drizzle with lemon curd, and serve.

Tips & Variations

• Use frozen baking beans or rice to keep the crust from puffing up during blind baking.
• For extra flavor, add a teaspoon of lemon zest to the custard filling.
• Swap strawberries for raspberries or blueberries if preferred.
• Chill the tart pans before baking to help the crust keep its shape better.

Storage

Store leftover tarts covered in the refrigerator for up to 3 days. Reheat gently in a low oven if desired, but best served slightly chilled or at room temperature. Keep lemon curd refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough in advance?

Yes, tart dough can be prepared and chilled in the refrigerator for up to 2 days or frozen for up to a month before rolling and baking.

How do I know when the custard filling is set?

The custard is set when the edges are firm and the center has a slight jiggle but does not look liquid. It will continue to firm as it cools.

Strawberry Honey Custard Tarts with Lemon Curd Recipe

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★★★★★

4.7 from 643 reviews

• Author: Naomi
• Total Time: 1 hour 10 minutes
• Yield: 4 tart servings 1x

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Description

These Strawberry Honey Custard Tarts with Lemon Curd are a delightful dessert featuring a flaky homemade crust filled with a smooth honey-infused vanilla custard, topped with fresh strawberries and a drizzle of tangy, homemade lemon curd. Perfectly balanced between sweet and tart, these tarts make for an elegant yet approachable treat for any occasion.

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Ingredients

Scale 1x2x3x

Pie Dough

• 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

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

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Instructions

1. Make the lemon curd: In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until combined. Add eggs one at a time, whisking well after each addition. Continue cooking over low heat for about 8-9 minutes, whisking frequently until the mixture thickens. Remove from heat and allow to cool completely. Chill in the refrigerator until ready to use.
2. Make the pie dough: Preheat your oven to 375˚F (190˚C). In a large mixing bowl, combine flour, sugar, and sea salt. Add the chilled cubed butter and cut it into the dry ingredients with a pastry blender or two forks until the mixture resembles pea-sized crumbs. Stir in vanilla extract and cold water until the dough begins to clump together. Transfer to a floured surface and fold the dough into itself until a ball forms. If too sticky, add a bit more flour. Divide the dough into four equal parts, pat each into a disc about 1/2 inch thick, wrap in plastic, and chill for 15 minutes to 1 hour.
3. Prepare crusts: Roll each dough disc into a 5-inch circle on a lightly floured surface. Line four 4-inch tart pans with the dough circles and crimp the edges as desired. Prick the bottoms with a fork. Line the dough with parchment paper and fill with baking beans or pie weights. Bake for 10 minutes, then remove parchment and weights, and bake a few minutes more until set. Remove from oven and cool completely.
4. Assemble the tarts: In a bowl, whisk together eggs, sugar, and vanilla extract until combined. Stir in the honey and vanilla yogurt to create the custard filling. Place the sliced strawberries evenly on the cooled tart crusts. Pour the custard filling over the strawberries.
5. Bake the assembled tarts: Bake in the preheated oven for 30-35 minutes until the crust turns golden and the custard filling is set but slightly jiggly in the center.
6. Cool and serve: Let the tarts cool for 5 minutes after baking. Drizzle the chilled lemon curd over the top before serving for a bright, tangy finish.

Notes

• Ensure the butter for the crust is chilled to achieve a flaky texture.
• Do not overbake the custard to avoid curdling; it should be just set.
• The lemon curd can be stored in the refrigerator for up to a week.
• Use fresh, ripe strawberries for the best flavor and texture.
• If you do not have baking beans, dried rice or lentils can be used for blind baking.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry tart, honey custard, lemon curd, homemade tart, dessert recipe, baking dessert, fruit custard tart