Strawberry Honey Custard Tarts with Lemon Curd Recipe

Introduction

These Strawberry Honey Custard Tarts with Lemon Curd combine a tender buttery crust with a silky custard filling and fresh strawberries. Topped with tangy lemon curd, they make a refreshing and elegant dessert perfect for any occasion.

Ingredients

• 1 3/4 cups flour
• 3/4 teaspoons sea salt
• 1 1/2 teaspoons sugar
• 1/2 cup butter, chilled and cubed
• 1 teaspoon vanilla extract
• 1/4 cup + 2 tablespoons cold water
• 2 cups strawberries, sliced
• 1 cup vanilla yogurt
• 1 tablespoon honey
• 2 eggs
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 3 eggs (for lemon curd)
• 1/2 cup lemon juice
• 1 cup sugar (for lemon curd)
• 1/4 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 butter, sugar, lemon juice, lemon zest, and salt together over low heat in a medium saucepan until combined.
2. Step 2: Add eggs one at a time, whisking fully after each addition. Cook on low heat for 8-9 minutes, whisking frequently, until thickened. Remove from heat, cool completely, and chill in the fridge.
3. Step 3: Preheat oven to 375˚F. Prepare the crust by mixing flour, sugar, and salt in a large bowl.
4. Step 4: Cut in chilled butter using a pastry blender or forks until pea-sized pieces remain.
5. Step 5: Stir in vanilla extract and cold water until dough clumps together. Fold dough on a floured surface until smooth, adding flour if sticky.
6. Step 6: Divide dough into four discs, wrap in plastic, and chill for 15 minutes to 1 hour.
7. Step 7: Roll each disc into 5-inch circles and fit into four 4-inch tart pans. Crimp edges as desired. Prick bottoms with a fork.
8. Step 8: Line crusts with parchment paper and fill with baking beans. Bake 10 minutes, remove paper and beans, then cool completely.
9. Step 9: Whisk eggs, sugar, and vanilla extract. Stir in honey and vanilla yogurt to make the filling.
10. Step 10: Arrange sliced strawberries on cooled crusts and pour filling over them.
11. Step 11: Bake tarts for 30-35 minutes until crust is golden and custard is set.
12. Step 12: Cool for 5 minutes, drizzle with chilled lemon curd, and serve.

Tips & Variations

• Use frozen baking beans or uncooked rice as pie weights to keep tart shells from puffing up during baking.
• Substitute Greek yogurt for vanilla yogurt for a thicker filling with a tangy note.
• Try mixed berries instead of strawberries for a colorful twist.
• Make the lemon curd a day ahead to save time and allow flavors to deepen.

Storage

Store the assembled tarts covered in the refrigerator for up to 2 days. Lemon curd may cause the crust to soften over time, so it’s best enjoyed fresh. Reheat briefly in a low oven if preferred warm, but serve soon after drizzling with lemon curd for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie dough ahead of time?

Yes, the dough can be prepared and chilled for up to 24 hours before rolling and baking. Wrap it tightly in plastic to prevent drying out.

What can I use if I don’t have baking beans?

If you don’t have baking beans, uncooked rice or dried beans work well as pie weights to keep the crust from puffing up during blind baking.

Strawberry Honey Custard Tarts with Lemon Curd Recipe

Print Recipe

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4.6 from 704 reviews

Delight in these elegant Strawberry Honey Custard Tarts topped with a luscious homemade Lemon Curd. Featuring a flaky, buttery pie crust filled with a creamy honey-yogurt custard and fresh strawberry slices, these tarts are finished with a vibrant and tangy lemon curd drizzle, perfect for a refreshing dessert or afternoon treat.

• Author: Amaya
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Dough

• 1 3/4 cups flour
• 3/4 teaspoons sea salt
• 1 1/2 teaspoons sugar
• 1/2 cup butter, chilled and cubed
• 1 teaspoon vanilla extract
• 1/4 cup + 2 tablespoons cold water

Filling

• 2 cups strawberries, sliced
• 1 cup vanilla yogurt
• 1 tablespoon honey
• 2 eggs
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

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 the cubed butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until fully combined.
2. Add eggs: Incorporate the eggs one at a time, whisking well after each addition to ensure a smooth mixture.
3. Cook lemon curd: Continue cooking the mixture gently over low heat for 8-9 minutes, whisking frequently until it thickens slightly. Remove from heat, allow it to cool completely, then refrigerate until ready to use.
4. Preheat oven: Preheat the oven to 375˚F (190˚C).
5. Prepare crust: In a large bowl, combine flour, sugar, and sea salt. Add cubed cold butter and use a pastry blender or two forks to cut the butter into the dry ingredients until pea-sized pieces form.
6. Form dough: Stir in vanilla extract and cold water until dough begins to clump together. Transfer to a floured surface and fold the dough repeatedly until fully incorporated and forming a ball. Add more flour if sticky.
7. Chill dough: Divide dough into four discs about 1/2 inch thick, wrap them in plastic wrap, and chill in the refrigerator for 15 minutes to 1 hour.
8. Roll and line tart pans: Remove one disc from fridge at a time and roll out on a lightly floured surface into 5-inch circles. Use to line four 4-inch tart pans, crimping edges as desired. Prick bottom of crusts with a fork.
9. Blind bake crusts: Line crusts with parchment paper and fill with baking beans or pie weights. Bake for 10 minutes, then remove paper and weights. Continue baking briefly if needed until slightly golden. Let cool completely.
10. Prepare filling: Whisk together eggs, sugar, and vanilla extract. Stir in vanilla yogurt and honey until smooth.
11. Assemble tarts: Arrange sliced strawberries evenly over the cooled crust bottoms. Pour the custard filling mixture over the strawberries.
12. Bake tarts: Bake at 375˚F for 30-35 minutes until the crust is golden and the custard is set.
13. Finish and serve: Allow tarts to cool for 5 minutes post-baking, then drizzle generously with chilled lemon curd before serving.

Notes

• Use cold butter and water to ensure a flaky crust.
• Blind baking the crust helps prevent a soggy bottom when adding the custard filling.
• Chill the lemon curd thoroughly to enhance its thickness and bright flavor.
• Adjust baking time according to your oven; custard should be set but still slightly jiggly in the center when done.
• These tarts are best enjoyed within 1-2 days and can be stored refrigerated.

Keywords: strawberry tart, lemon curd, custard tart, homemade pie crust, honey custard, fruit dessert, summer dessert