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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
