Description
These Strawberry Honey Custard Tarts with Lemon Curd feature a buttery homemade tart crust filled with a silky honey-infused custard layered over fresh sliced strawberries and topped with a tangy, vibrant lemon curd. Perfectly balanced with sweetness and citrus brightness, these tarts are a delightful dessert for spring and summer gatherings.
Ingredients
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 (about 2-3 lemons)
- 1 cup sugar
- 1/4 cup lemon zest (about 2 lemons)
- 6 tablespoons unsalted butter, cubed
- Pinch of coarse salt
Instructions
- 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 combined. Add the eggs one at a time, whisking continuously until fully incorporated. Cook over low heat for 8-9 minutes, whisking frequently, until the mixture thickens slightly. Remove from heat and let cool completely. Chill in the refrigerator until ready to use.
- Prepare the pie dough: Preheat the oven to 375˚F (190˚C). In a large mixing bowl, combine the flour, sugar, and sea salt. Add the chilled cubed butter and cut it into the flour mixture using a pastry blender or two forks until pea-sized pieces form. Pour in the vanilla extract and cold water, stirring until the dough clumps together.
- Form and chill the dough: Transfer the dough to a lightly floured surface and fold it into itself until the flour is fully incorporated and the dough forms a ball. If sticky, add a little more flour to your hands or surface. Divide the dough into four equal portions and shape each into a 1/2-inch thick disc. Wrap each disc in plastic wrap and chill in the refrigerator for 15 minutes to 1 hour.
- Roll out and bake crusts: Remove the chilled dough from the fridge and roll each disc into a 5-inch circle on a lightly floured surface. Line four 4-inch tart pans with the dough, crimping the edges as desired. Prick the bottom of each crust with a fork. Line each crust with parchment paper and fill with baking beans or pie weights.
- Bake the crusts: Bake the crusts in the preheated oven for 10 minutes. Remove the parchment and weights, then return the crusts to the oven briefly if needed until lightly golden. Remove from the oven and allow the crusts to cool completely.
- Make the custard filling: In a bowl, whisk together the eggs, sugar, and vanilla extract until combined. Stir in the honey and vanilla yogurt until smooth.
- Assemble the tarts: Place sliced strawberries evenly on the cooled tart crusts. Pour the custard filling over the strawberries, filling each tart pan.
- Bake the tarts: Bake in the 375˚F oven for 30-35 minutes, or until the crust is golden and the custard filling is set but still slightly jiggly in the center.
- Cool and serve: Let tarts cool for 5 minutes after baking. Drizzle each tart with the prepared chilled lemon curd before serving for a bright, flavorful finish.
Notes
- Ensure the butter is well chilled before incorporating into the dough for a flaky crust.
- Do not overwork the dough to avoid a tough crust; fold gently until just combined.
- If you do not have baking beans or pie weights, dried rice or beans can be used to blind bake the crusts.
- The lemon curd can be prepared a day ahead and kept refrigerated to enhance the flavors.
- Use fresh ripe strawberries for the best flavor and texture in the tarts.
- Cool tarts completely before drizzling with lemon curd to prevent it from melting excessively.
