Strawberry Honey Custard Tarts with Lemon Curd Recipe

Introduction

These Strawberry Honey Custard Tarts with Lemon Curd offer a delightful blend of creamy, sweet, and tangy flavors. A flaky pie crust holds a honey-sweetened yogurt custard topped with fresh strawberries and a drizzle of bright homemade lemon curd. They are perfect for a fresh spring or summer dessert that impresses with both taste and presentation.

Ingredients

• For the Crust:
• 1 ¾ cups flour
• ¾ teaspoon 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. Step 1: Make the lemon curd. In a medium saucepan over low heat, whisk together the butter, sugar, lemon juice, lemon zest, and salt until combined. Add eggs one at a time, whisking thoroughly after each. Cook, whisking frequently, for 8-9 minutes until thickened. Remove from heat and cool completely. Chill in the fridge until ready to use.
2. Step 2: Make the pie dough. Preheat oven to 375˚F. In a large bowl, mix flour, sugar, and salt. Add chilled, cubed butter and cut into mixture using a pastry blender or two forks until pea-sized pieces form.
3. Step 3: Pour in vanilla extract and cold water. Stir until dough clumps together. Transfer to a floured surface, fold the dough until flour is incorporated and it forms a ball. If sticky, add more flour as needed.
4. Step 4: Divide dough into four discs about ½ inch thick, wrap in plastic, and chill 15 minutes to 1 hour.
5. Step 5: Roll out each disc into a 5-inch circle on a floured surface. Line four 4-inch tart pans with dough, crimp edges as desired. Prick bottoms with a fork. Line each tart with parchment paper and fill with baking beans. Bake 10 minutes, then remove paper and beans. Cool completely.
6. Step 6: Prepare the filling by whisking eggs, sugar, and vanilla extract. Stir in honey and vanilla yogurt.
7. Step 7: Place sliced strawberries evenly on cooled tart crusts. Pour filling over strawberries.
8. Step 8: Bake tarts for 30-35 minutes until crust is golden and custard is set. Cool for 5 minutes.
9. Step 9: Drizzle with lemon curd before serving.

Tips & Variations

• For a larger tart instead of individual ones, shape the dough into one large disc and use a 12-inch tart pan. Bake for 40-45 minutes following the same steps.
• Use Greek yogurt instead of vanilla yogurt for a tangier filling.
• Add a little almond extract to the filling for a subtle nutty note.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300˚F) for 5-10 minutes or serve chilled. Lemon curd can be stored separately in the fridge for up to one week.

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 a day or two in advance and refrigerated. Just bring it to room temperature or warm gently before drizzling over the tarts.

Can I use frozen strawberries?

Fresh strawberries are best for texture and flavor, but frozen can be used if thawed and drained well to avoid excess moisture in the tart.

Strawberry Honey Custard Tarts with Lemon Curd Recipe

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Strawberry Honey Custard Tarts with Lemon Curd feature a flaky, golden pie crust filled with a creamy yogurt-based custard sweetened with honey and fresh strawberries, topped with a tangy homemade lemon curd. Perfect for a refreshing and elegant dessert, these tarts combine bright citrus flavors with natural sweetness in an irresistible treat.

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

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 butter, sugar, lemon juice, lemon zest, and a pinch of salt until combined. Add eggs one at a time, whisking thoroughly after each addition. Cook the mixture over low heat for about 8-9 minutes, whisking frequently until it 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. 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 butter pieces are pea-sized. Stir in vanilla extract and cold water until the dough begins to clump together. Transfer the dough to a floured surface and fold it until fully incorporated, adding extra flour if sticky. Form a ball, divide it into four equal parts, and pat each into a disc about ½ inch thick. Wrap each disc in plastic and chill in the fridge for 15 minutes to one hour.
3. Prepare tart crusts: Remove the dough discs from the fridge and roll each out to about 5-inch diameter circles on a lightly floured surface. Line four 4-inch tart pans with the dough, crimping the edges as desired. Prick the bottoms with a fork, line each with parchment paper, and fill with baking beans. Bake for 10 minutes, then remove paper and beans, and bake for a few more minutes until slightly golden. Allow the crusts to cool completely.
4. Assemble the tarts: Whisk together eggs, sugar, and vanilla extract until smooth, then stir in honey and vanilla yogurt to create the custard filling. Place sliced strawberries evenly on the cooled tart crusts and pour the custard filling over the fruit.
5. Bake the tarts: Bake the assembled tarts in the oven at 375˚F for 30 to 35 minutes until the crust is golden and the custard filling is set but still slightly jiggly in the center.
6. Serve: Let the tarts cool for about 5 minutes, then drizzle the chilled lemon curd over the top before serving for a bright, tangy finish.

Notes

• If desired, make one large tart instead of four small ones by shaping the dough into a single large disc and using a 12-inch tart pan. Bake the large tart for 40-45 minutes.
• Be careful when cooking the lemon curd over low heat to prevent scrambling the eggs by whisking constantly.
• Chilling the tart dough before rolling helps prevent shrinkage during baking and results in a flakier crust.
• You can substitute plain yogurt with vanilla for the filling if preferred, or use a dairy-free yogurt alternative for a lactose-free version.

Keywords: strawberry tart, honey custard tart, lemon curd tart, yogurt custard dessert, summer fruit dessert