Strawberry Honey Custard Tarts with Lemon Curd Recipe

Introduction

These Strawberry Honey Custard Tarts combine a flaky golden crust with a creamy yogurt-based custard sweetened with honey and fresh strawberries. Finished with a drizzle of homemade lemon curd, they offer a perfect balance of sweet and tangy flavors ideal for any occasion.

Ingredients

• For the Crust:
• 1 ¾ cups flour
• ¾ teaspoon sea salt
• 1 ½ teaspoon sugar
• ½ cup butter, chilled and cubed
• 1 teaspoon vanilla extract
• ¼ 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
• ½ cup lemon juice
• 1 cup sugar
• ¼ 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 together butter, sugar, lemon juice, zest, and salt in a medium saucepan over low heat. Add eggs one at a time, whisking fully after each addition. Cook for 8-9 minutes, whisking frequently, until thickened. Remove from heat, cool completely, and chill in the fridge.
2. Step 2: Preheat the oven to 375˚F. In a large bowl, combine flour, sugar, and salt. Cut in the chilled butter using a pastry blender or forks until pea-sized pieces form.
3. Step 3: Stir in vanilla extract and cold water until dough begins to clump. Transfer to a floured surface and fold the dough until incorporated and smooth. If sticky, add more flour as needed.
4. Step 4: Divide dough into four discs about ½ inch thick, wrap in plastic, and chill for 15 minutes to 1 hour.
5. Step 5: Roll out each disc into 5-inch circles. Line four 4-inch tart pans with the dough, crimp edges, and prick bottoms with a fork. Line with parchment paper and baking beans, then bake for 10 minutes. Remove paper and beans, cool completely.
6. Step 6: For the filling, whisk together eggs, sugar, and vanilla extract. Stir in honey and yogurt.
7. Step 7: Arrange sliced strawberries on the cooled crusts and pour filling over them. Bake for 30–35 minutes until crust is golden and custard is set.
8. Step 8: Let tarts cool for 5 minutes, then drizzle with lemon curd before serving.

Tips & Variations

• For a larger dessert, form the dough into one large disc and use a 12-inch tart pan; bake for 40-45 minutes instead of making individual tarts.
• If strawberries are not in season, try fresh raspberries or blueberries as a flavorful alternative.
• Chill the dough well before baking to prevent shrinking and ensure a crisp crust.
• Use full-fat yogurt for a richer custard filling and better texture.

Storage

Store the tarts covered in the refrigerator for up to 3 days. The crust is best enjoyed within the first day, as it may soften over time. Reheat briefly in a low oven (around 300°F) for 5–7 minutes to refresh the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made up to a week in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before drizzling over the tarts.

What if I don’t have vanilla yogurt?

You can substitute plain yogurt mixed with a teaspoon of vanilla extract and a tablespoon of sugar for similar flavor and sweetness.

Strawberry Honey Custard Tarts with Lemon Curd Recipe

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These Strawberry Honey Custard Tarts with Lemon Curd feature a flaky, golden pie crust filled with a smooth, yogurt-based custard sweetened with honey and fresh strawberries, topped with a luscious homemade lemon curd drizzle. Perfectly balanced between creamy, fruity, and tangy flavors, these individual tarts are an impressive yet approachable dessert for any occasion.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 individual 4-inch tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 ¾ cups flour
• ¾ teaspoons sea salt
• 1 ½ teaspoons sugar
• ½ cup butter, chilled and cubed
• 1 teaspoon vanilla extract
• ¼ 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
• ½ cup lemon juice
• 1 cup sugar
• ¼ 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 butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until combined. Add the eggs one at a time, whisking thoroughly after each addition. Continue cooking over low heat for 8-9 minutes, whisking frequently until the mixture thickens slightly. Remove from heat and allow the curd to cool completely before chilling it in the refrigerator until ready to use.
2. Make the pie dough: Preheat your oven to 375˚F. In a large mixing bowl, combine flour, sugar, and sea salt. Add the cubed butter and cut it into the flour mixture using a pastry blender or two forks until pea-sized pieces form. Stir in vanilla extract and cold water until the dough begins to clump together. Transfer the dough to a floured surface, fold it into itself to incorporate the flour, and shape it into a ball, adding flour as necessary if sticky. Divide the dough into quarters and flatten each into a disc about ½ inch thick. Wrap in plastic wrap and chill in the refrigerator for at least 15 minutes.
3. Prepare tart shells: Remove the dough discs from the fridge and roll each out on a lightly floured surface into 5-inch circles. Use these to line four 4-inch tart pans, crimping the edges as desired. Prick the bottoms with a fork. Line the crusts with parchment paper and fill each with baking beans to blind bake. Bake for 10 minutes, then remove the paper and beans and bake a few minutes more if needed until the crusts are lightly golden. Let the tart shells cool completely.
4. Assemble the tarts: In a bowl, whisk together eggs, sugar, and vanilla extract, then stir in the honey and vanilla yogurt until fully combined. Arrange sliced strawberries evenly on the bottom of each cooled tart crust. Pour the custard filling over the strawberries.
5. Bake: Bake the assembled tarts for 30-35 minutes, or until the crusts are golden and the custard filling is set. Remove from the oven and let cool for 5 minutes.
6. Finish and serve: Drizzle each tart with the chilled lemon curd just before serving for a bright, tangy contrast to the sweet custard and strawberries.

Notes

• If you prefer a single large pie instead of individual tarts, pat the entire dough ball into one large disc rather than dividing it. Use a 12-inch tart pan and bake the assembled pie for 40-45 minutes. Other steps remain the same.
• Ensure lemon curd is completely cooled and chilled before drizzling to avoid melting the custard.
• Blind baking the crust is important to keep it crisp and prevent sogginess from the custard filling.
• Use cold butter and water for the crust to achieve a flaky texture.

Keywords: Strawberry tarts, honey custard, lemon curd, fruit tart, homemade tart crust, custard dessert, berry dessert