Description
Delightful strawberry honey custard tarts showcase French pastry elegance with creamy custard and fresh berries. Crisp pastry shells cradle sweet filling, inviting you to savor each delicate, harmonious bite.
Ingredients
Scale
- 5 eggs
- 2 cups (473 ml) strawberries, sliced
- 1 cup (237 ml) vanilla yogurt
- 1 ¾ cups (219 g) flour
- ½ cup (113 g) butter, chilled and cubed
- 6 tbsps unsalted butter, cubed
- 4 tbsps sugar
- 1 ½ tsp sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- ¾ tsp sea salt
- ½ cup (118 ml) lemon juice
- ¼ cup (12 g) lemon zest (about 2 lemons)
- ¼ cup + 2 tbsps (89 ml) cold water
- Pinch of coarse salt
Instructions
- Lemon Curd Creation: Melt butter in a saucepan, combining with sugar, lemon juice, zest, and salt. Gradually whisk in whole eggs, simmering on low heat for 8-9 minutes until achieving a silky, thick consistency. Remove from heat and refrigerate.
- Pastry Preparation: Blend flour, sugar, and salt in a mixing bowl. Cut cold butter into the dry ingredients until resembling coarse crumbs. Introduce vanilla extract and ice-cold water, gently forming a cohesive dough. Divide into flat discs and chill for 15-60 minutes.
- Tart Shell Formation: Preheat oven to 190°C. Roll out chilled dough and line four tart pans, trimming excess edges. Prick pastry bottoms, line with parchment, and fill with baking weights. Blind bake for 10 minutes, then remove weights and cool completely.
- Custard Composition: Whisk eggs, sugar, vanilla extract, and honey yogurt until smooth. Arrange fresh strawberry slices across cooled tart shells, then pour custard mixture evenly over the fruit.
- Baking and Finishing: Bake for 30-35 minutes until custard sets with a light golden hue. Allow tarts to cool slightly, then elegantly drizzle with prepared lemon curd before serving.
Notes
- Chill Dough Strategically: Refrigerate pastry dough for 15-60 minutes to prevent shrinkage and maintain a flaky, tender texture during baking.
- Master Lemon Curd Consistency: Stir continuously while simmering to achieve a smooth, velvety thickness without burning or curdling the mixture.
- Blind Baking Technique: Use baking weights or dried beans to prevent pastry base from puffing up, ensuring a crisp, even crust foundation.
- Custard Perfection Tip: Whisk egg mixture thoroughly to create a silky, uniform filling that sets beautifully and complements the fresh strawberries.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 245
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg