Sweet Strawberry Honey Custard Tarts: Zingy Lemon Curd Recipe

Sweet summer afternoons call for a decadent strawberry honey custard tart that blends creamy textures with bright, fresh flavors.

The delicate balance of honey and lemon creates a symphony of taste in every delightful bite.

Silky custard nestles perfectly beneath a vibrant layer of ripe strawberries, making this dessert a true showstopper.

Elegant yet surprisingly simple, these tarts bring a touch of sophistication to any gathering.

Light, tangy lemon curd adds a zesty counterpoint to the rich, smooth custard base.

Each tart promises a harmonious blend of sweet and tart notes that dance across your palate.

Get ready to impress with this irresistible dessert that turns an ordinary moment into a memorable culinary experience.

Serving Strawberry Honey Custard Tarts in Style

• Garnish with Fresh Herbs: Sprinkle chopped mint or basil leaves over the tart for a bright, aromatic touch that complements the sweet strawberries and tangy lemon curd.
• Pair with Whipped Cream: Add a dollop of freshly whipped cream on the side, creating a luxurious and creamy contrast to the tart's rich flavors and delicate texture.
• Serve with Chilled Beverage: Complement the dessert with a cool glass of prosecco, white wine, or sparkling water with a lemon twist to enhance the citrusy notes and refresh the palate.
• Plate with Elegance: Present the tart on a white ceramic plate, dusted with powdered sugar and garnished with whole strawberries, showcasing the dessert's beautiful colors and intricate details.

Make-Ahead and Storage Tips for Custard Tarts

• Refrigerate Strategically: Store tarts in an airtight container in the refrigerator for up to 3 days to maintain their delicate texture and fresh flavor. Keep them away from strong-smelling foods to preserve the subtle strawberry and lemon notes.
• Freeze with Care: Wrap individual tarts tightly in plastic wrap and aluminum foil. Freeze for maximum 2 weeks, ensuring the crust and filling remain intact. Thaw overnight in the refrigerator before serving to retain their original quality.
• Prep Ahead Wisely: Prepare crust and lemon curd up to 2 days in advance. Store separately in sealed containers in the refrigerator. Assemble the tart just before serving to keep the crust crispy and prevent soggy bottoms.
• Serve Perfectly Chilled: Remove tarts from the refrigerator 10-15 minutes before serving. This allows the flavors to soften and ensures the lemon curd and custard reach an ideal, creamy consistency for maximum enjoyment.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 320 kcal

Servings: 9

Strawberry Honey Custard Tarts with Lemon Curd: Ingredient List

• All-Purpose Flour: Provides the foundation for a crisp, flaky base that cradles the creamy filling.
• Sea Salt: Enhances the buttery flavor and balances the sweetness of the tart.
• Granulated Sugar: Adds a subtle sweetness and helps with browning.
• Unsalted Butter: Creates a rich, tender texture and brings luxurious flavor to the crust.
• Vanilla Extract: Infuses a warm, aromatic note that complements the fruity filling.
• Cold Water: Helps bind the dough and ensures a perfectly tender crust.

• Vanilla Yogurt: Contributes a smooth, tangy base with a delicate vanilla undertone.
• Honey: Brings natural sweetness and a golden richness to the custard.
• Eggs: Act as a binding agent, creating a silky, luxurious texture.
• Granulated Sugar: Sweetens and helps stabilize the custard filling.
• Fresh Strawberries: Add vibrant color, natural sweetness, and juicy freshness.

• Eggs: Provide structure and create a smooth, creamy consistency.
• Lemon Juice: Delivers bright, zesty citrus flavor that cuts through the sweetness.
• Granulated Sugar: Balances the tartness and creates a glossy texture.
• Lemon Zest: Intensifies the citrus aroma and adds depth to the curd.
• Unsalted Butter: Enriches the curd, giving it a luxurious, silky finish.

Tools Needed to Make These Custard Tarts Shine

• Large Bowl: Perfect for mixing dry ingredients and forming pastry dough.
• Tart Pan: Essential for shaping and baking the delicate crust.
• Whisk: Great for smoothly blending filling and lemon curd ingredients.
• Measuring Cups and Spoons: Crucial for accurate ingredient proportions.
• Saucepan: Needed for preparing creamy lemon curd.
• Cutting Tool (Knife or Pastry Cutter): Helps blend butter into flour mixture.
• Baking Sheet: Provides stable surface when moving tart in and out of oven.
• Strainer: Ensures smooth, silky lemon curd by removing any lumps.

Instructions for Strawberry Honey Custard Tarts with Lemon Curd

• Crust Foundation

Blend flour, salt, and sugar in a mixing bowl. Incorporate butter until the texture resembles rough sand. Add a splash of vanilla and icy water, kneading until a smooth dough forms. Press gently into a tart pan and chill in the refrigerator.

• Crust Preparation

Heat the oven to a warm 375°F. Bake the chilled crust until it turns a beautiful golden brown. Allow the crust to cool completely.

• Creamy Filling

Whisk together yogurt, sweet honey, eggs, sugar, and a hint of vanilla. Pour the silky mixture over the cooled crust. Artfully arrange fresh strawberry slices across the surface. Return to the oven and bake until the filling sets perfectly.

• Tangy Lemon Accent

In a saucepan, combine eggs, bright lemon juice, sugar, and zesty lemon peel. Warm over medium heat, stirring continuously. Add butter and continue stirring until the mixture thickens into a luxurious sauce. Strain to ensure a smooth consistency and let it cool.

• Final Touch

Generously spread the cooled lemon curd over the tart. Chill in the refrigerator until the topping sets and becomes wonderfully firm.

Tips & Upgrades for the Perfect Custard Tart

• Explore creative twists and expert tips to elevate this delightful dessert.
• Replace strawberries with raspberries, blueberries, or peaches for a fresh flavor profile that matches the season's best produce.
• Infuse honey with lavender or add a dash of cardamom to the custard for an unexpected and sophisticated taste experience that will surprise your guests.
• Freeze the butter for 15 minutes before cutting into the flour to achieve an extra-flaky, melt-in-your-mouth pastry crust that crumbles beautifully when served.
• Prepare the tart components separately up to two days in advance, assembling just before serving to maintain the perfect texture and ensure maximum freshness for your dessert.

Silky Strawberry Honey Custard Tarts Recipe

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4.7 from 34 reviews

• Total Time: 1 hour 10 minutes
• Yield: 9 1x

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Description

Delightful strawberry honey custard tarts showcase summer’s sweet essence with creamy layers of homemade lemon curd. French-inspired pastry delivers rich flavors and elegant presentation for special gatherings.

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Ingredients

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• 5 eggs (total across recipes)
• 1 ¾ cups flour (437.5 grams)
• 2 cups strawberries, sliced (300 grams)
• 1 cup sugar
• 3 tbsps sugar
• 1 ½ tsp sugar
• ½ cup butter, chilled and cubed (113 grams)
• 6 tbsps unsalted butter, cubed (85 grams)
• 1 cup vanilla yogurt
• ½ cup lemon juice
• ¼ cup lemon zest (about 2 lemons)
• 1 tbsp honey
• 1 tsp vanilla extract (in crust)
• 1 tsp vanilla extract (in filling)
• ¾ tsp sea salt
• Pinch of coarse salt
• ¼ cup + 2 tbsps cold water

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Instructions

1. Crust Preparation: Blend flour, sea salt, and sugar in a mixing bowl, then integrate chilled butter using a pastry cutter until the mixture resembles coarse breadcrumbs. Add vanilla extract and cold water, folding gently to form a cohesive dough.
2. Crust Shaping and Chilling: Press the dough evenly into a 9-inch tart pan, ensuring uniform coverage. Refrigerate for 30 minutes to enhance structural integrity.
3. Initial Baking: Position the oven rack in the middle and preheat to 375°F. Bake the chilled crust for 20 minutes until golden-brown and crisp, then cool completely at room temperature.
4. Custard Creation: Whisk vanilla yogurt, honey, eggs, sugar, and vanilla extract in a medium bowl until smooth and well-combined.
5. Tart Assembly and Baking: Pour the custard mixture over the cooled crust, arranging thinly sliced strawberries in an attractive pattern. Bake for 25-30 minutes until the custard sets with a slight jiggle.
6. Lemon Curd Preparation: Combine eggs, lemon juice, sugar, and lemon zest in a saucepan. Cook over medium heat, continuously whisking and incorporating butter until the mixture thickens. Strain through a fine-mesh sieve and cool to room temperature.
7. Final Assembly and Chilling: Spread the lemon curd generously over the cooled strawberry custard surface. Refrigerate for a minimum of 2 hours to allow layers to set and flavors to meld.
8. Serving: Optionally garnish with additional strawberry slices or a light dusting of powdered sugar before serving.

Notes

• Chill the Dough: Refrigerate the tart crust for 30 minutes to prevent shrinkage and ensure a flaky, crisp texture during baking.
• Temper the Custard: Whisk ingredients thoroughly to create a smooth, lump-free custard that sets perfectly without scrambling.
• Watch the Baking Time: Keep a close eye on the tart during the final baking stage to achieve a perfectly set custard with a gentle wobble.
• Strain the Lemon Curd: Use a fine-mesh sieve to remove any potential egg bits, creating a silky-smooth, restaurant-quality lemon curd.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 9
• Calories: 320
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 100 mg