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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 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.

Ingredients

Units Scale

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

  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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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