If you’re craving a dessert that’s bursting with fresh flavors and luscious textures, let me introduce you to these irresistibly delightful Strawberry Honey Custard Tarts with Lemon Curd Recipe. With a crisp buttery crust, velvety honey-infused custard, juicy strawberries, and a zesty lemon curd drizzle, these tarts are pure magic on a plate—perfect for any occasion where you want to impress or simply treat yourself.
Why You’ll Love This Recipe
- Flavors that Explode: The combination of fresh strawberries, creamy honey custard, and tangy lemon curd is heavenly and balanced.
- Textural Bliss: Buttery tart crust meets silky custard—every bite melts in your mouth with just the right crunch.
- Simple Ingredients, Stunning Result: You won’t believe how easy it is to put together such an elegant dessert with everyday staples.
- Perfect for Any Occasion: Whether it’s a casual afternoon treat or a special celebration, these tarts will wow every time.
Ingredients You’ll Need
Let’s talk about the essentials that come together in this Strawberry Honey Custard Tarts with Lemon Curd Recipe. Every ingredient plays a vital role—from the flaky crust to the luscious custard creamy with honey, to the burst of fresh strawberries and bright lemon curd that ties it all together.
- Flour, sugar, and butter: The foundation for that perfect tart crust, flaky and buttery with just a hint of sweetness.
- Strawberries: Fresh and juicy, they add vibrant color and a fresh, naturally sweet pop.
- Vanilla yogurt and honey: This duo enriches the custard with creamy texture and floral sweetness that’s absolutely dreamy.
- Eggs: They provide structure so the custard sets just right without losing that silky smooth feel.
- Lemon juice, zest, and butter: The stars of the lemon curd, bringing that lovely zing and creaminess that’s addictively tangy-sweet.
Variations
One of the best parts about this Strawberry Honey Custard Tarts with Lemon Curd Recipe is how easy it is to tweak and personalize. Whether you have dietary needs or just love experimenting, these tarts invite your creativity.
- Use different fruits: Swap strawberries for raspberries, blueberries, or even peaches for a seasonal twist that’s just as delicious.
- Dairy-Free Option: Replace the yogurt and butter with plant-based alternatives to make these tarts vegan-friendly without losing richness.
- Herbal Infusions: Add a touch of fresh thyme or basil to the custard mix for a surprising, elegant flavor twist.
How to Make Strawberry Honey Custard Tarts with Lemon Curd Recipe
Step 1: Make the Lemon Curd
Start by whisking butter, sugar, lemon juice, zest, and a pinch of salt together over low heat until everything melts into a smooth blend. Slowly add eggs one at a time, whisking well after each to ensure a silky texture. Cook gently for about 8-9 minutes, whisking frequently until the curd thickens to that luscious consistency. Remove from heat and chill—it’s going to be the zesty crown jewel of your tarts!
Step 2: Prepare the Pie Dough
Now, preheat your oven to 375˚F and mix together flour, sugar, and sea salt in a large bowl. Add the chilled, cubed butter and cut it into the dry ingredients until pea-sized lumps form, which gives you that perfectly flaky crust texture. Stir in vanilla and cold water, then gently fold and knead just enough to form a ball—resist overworking it to keep things light and flaky. Chill the dough discs wrapped in plastic wrap before rolling out and lining your tart pans, then prebake with parchment and baking beans to secure that crisp base.
Step 3: Assemble the Tarts
Whisk eggs, sugar, and vanilla, then combine with the honey-sweetened yogurt to form the custard filling. Layer the fresh sliced strawberries onto your cooled tart shells, spoon the custard over the top, and bake until golden and set—about 30-35 minutes. Once out of the oven and slightly cooled, don’t forget to drizzle with your beautiful, tangy lemon curd for that extra wow factor.
Pro Tips for Making Strawberry Honey Custard Tarts with Lemon Curd Recipe
- Chill All the Way: Chilling your dough discs before rolling helps prevent shrinking and keeps your crust beautifully flaky.
- Low and Slow Lemon Curd: Cook the lemon curd on gentle heat to avoid curdling and get that perfectly smooth, creamy finish.
- Use Baking Beans for an Even Crust: Baking weights help your tart shell bake evenly without puffing up—don’t skip this step!
- Fresh Strawberries Matter: Use ripe, fresh strawberries for the best flavor and texture, and avoid watery or underripe ones that can make the tart soggy.
How to Serve Strawberry Honey Custard Tarts with Lemon Curd Recipe
Garnishes
Consider fresh mint leaves or a light dusting of powdered sugar to add a touch of elegance and a refreshing contrast to the rich custard and tangy lemon curd. A drizzle of extra honey can also brighten up the strawberry flavor beautifully.
Side Dishes
Pair your tarts with a simple scoop of vanilla bean ice cream or a dollop of whipped cream to enhance the dessert’s creamy notes without overpowering the fresh fruit. A crisp salad with citrus vinaigrette can also create a lovely balance if served as part of a brunch or light dinner.
Creative Ways to Present
Try serving these tarts on a pretty dessert plate with edible flowers for a stunning visual impact or layer small tarts in a glass trifle dish with alternating layers of custard, strawberries, and crushed tart crust for a show-stopping presentation that’s as fun to assemble as it is to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftover tarts covered tightly in the refrigerator, where they’ll stay fresh for up to 3 days. The custard firming up a bit overnight actually makes for a fantastic texture the next day.
Freezing
While you can freeze the tart shells separately, it’s best not to freeze the assembled tarts because the strawberries and custard don’t hold up well to freezing and thawing, which can affect texture and flavor.
Reheating
Reheat leftover portions gently in a low oven (around 300˚F) for 5–8 minutes to revive the crust’s crispness. Avoid microwave reheating as it can soften the crust and make the custard watery.
FAQs
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Can I use frozen strawberries for this recipe?
Fresh strawberries are best for this recipe because they hold their shape and texture better during baking. Frozen strawberries tend to release too much water and may make the tart soggy. If you only have frozen berries, thaw and drain them thoroughly before using.
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Is it possible to make the custard without yogurt?
Yes! You can substitute the vanilla yogurt with an equal amount of heavy cream or crème fraîche if you prefer a richer custard. This will change the flavor slightly but will still be deliciously creamy.
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How long does the lemon curd keep?
Fresh lemon curd stored in an airtight container will keep refrigerated for up to 2 weeks. You can use it on these tarts or as a spread for toast, a topping for pancakes, or stirred into yogurt.
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Can I make the tart shells in advance?
Absolutely! You can prebake the tart shells and store them in an airtight container at room temperature for up to 2 days before filling and baking them. This is a great way to save time when preparing for guests.
Final Thoughts
Making the Strawberry Honey Custard Tarts with Lemon Curd Recipe is truly a joy from start to finish. Each bite delivers a perfect balance of sweetness, tartness, and creamy comfort that’s hard to resist. Whether you’re baking for yourself, family, or friends, this recipe will become a treasured favorite you’ll want to make again and again. So grab your ingredients, dive in, and most importantly—have fun creating this gorgeous, delicious dessert!
PrintStrawberry Honey Custard Tarts with Lemon Curd Recipe
These Strawberry Honey Custard Tarts with Lemon Curd combine a buttery, flaky tart crust with fresh strawberries and a smooth honey-sweetened custard filling, topped off with a tangy, homemade lemon curd. Perfect for a delightful dessert that marries fresh fruit with creamy sweetness and citrus brightness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 4-inch tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Tart Dough
- 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
For the Filling
- 2 cups strawberries, sliced
- 1 cup vanilla yogurt
- 1 tablespoon honey
- 2 eggs
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
For the 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 thoroughly after each addition. Cook on low heat for about 8-9 minutes, whisking frequently until the mixture thickens slightly. Remove from heat, cool completely, and chill in the refrigerator until ready to use.
- Make the Pie Dough: Preheat the oven to 375°F (190°C). In a large 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 the butter pieces are pea-sized. Stir in vanilla extract and cold water until the dough clumps together. Transfer dough to a floured surface, folding it gently until incorporated and forming a ball. Divide the dough into four discs about ½ inch thick, wrap in plastic, and chill for 15 minutes to an hour.
- Prepare Tart Shells: Remove dough from fridge and roll each disc into 5-inch circles on a floured surface. Line four 4-inch tart pans with the dough, crimp edges if desired, and prick the bottoms with a fork. Line each crust with parchment paper and fill with baking beans. Bake for 10 minutes, then remove parchment and beans, and let crusts cool completely.
- Assemble the Tarts: Whisk together eggs, sugar, and vanilla extract, then stir in honey and vanilla yogurt to create the custard filling. Arrange sliced strawberries evenly over the cooled tart shells. Pour the custard filling over the strawberries.
- Bake the Tarts: Bake the assembled tarts at 375°F for 30-35 minutes, or until the crust is golden and the custard is set. Remove from oven and cool for 5 minutes.
- Serve: Drizzle each tart with chilled lemon curd before serving for a fresh, tangy finish.
Notes
- For best results, use cold butter and cold water when making the dough to ensure a flaky crust.
- Make sure to chill the dough before rolling out to prevent shrinking while baking.
- Use baking beans or pie weights to prevent the tart shells from puffing up during the blind baking step.
- Allow the lemon curd to chill thoroughly; it thickens as it cools and adds a bright contrast to the sweet custard.
- Store tarts refrigerated if not serving immediately, ideally topped with lemon curd just before serving.
