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Strawberry Honey Custard Tarts with Lemon Curd Recipe

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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.

Ingredients

Scale

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

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