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Strawberry Honey Custard Tarts with Lemon Curd Recipe

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★★★★★

5 from 126 reviews

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.

Ingredients

Scale

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

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