Strawberry Honey Custard Tarts with Lemon Curd

There’s something magical about the harmony of fresh fruit, creamy custard, and buttery crust, and these Strawberry Honey Custard Tarts with Lemon Curd take that magic to the next level. With their delicate balance of sweet and tart flavors, these tarts are a testament to the beauty of homemade desserts. Picture this: flaky, golden tart shells filled with a velvety yogurt custard sweetened with honey, layered with juicy strawberries, and finished with a drizzle of vibrant lemon curd. Every bite is a celebration of flavor, texture, and the joy of baking. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging in the art of baking, these tarts promise to impress and satisfy.

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What makes this recipe truly stand out is its simplicity and versatility. The crust is buttery and flaky, the perfect vessel for holding the luscious filling. The custard is light yet rich, its sweetness derived from natural honey and complemented by the creamy tang of vanilla yogurt. Then there’s the lemon curd—silky, citrusy, and utterly irresistible. The combination of these components creates a dessert that feels luxurious yet approachable, making it a wonderful project for bakers of all skill levels.

The ingredients for this recipe are straightforward and likely to be found in most home kitchens. Each element is crafted from scratch, allowing the natural flavors to shine. The process is a joyful journey through the fundamentals of baking, offering moments to appreciate the transformation of simple ingredients into something truly special.

Ingredients

For the Crust

• 1 ¾ cups flour
• ¾ teaspoon sea salt
• 1 ½ teaspoons sugar
• ½ cup butter, chilled and cubed
• 1 teaspoon vanilla extract
• ¼ cup + 2 tablespoons cold water

For the Filling

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

For the Lemon Curd

• 3 eggs
• ½ cup lemon juice
• 1 cup sugar
• ¼ cup lemon zest (about 2 lemons)
• 6 tablespoons unsalted butter, cubed
• Pinch of coarse salt

Step-by-Step Instructions

Making the Lemon Curd

Begin by preparing the lemon curd, as it requires time to cool before being drizzled over the tarts. In a medium saucepan over low heat, combine the butter, sugar, lemon juice, zest, and a pinch of salt. Whisk the mixture until the butter melts and the ingredients are fully combined. Gradually add the eggs, one at a time, whisking thoroughly after each addition to ensure a smooth consistency. Cook the mixture over low heat for 8–9 minutes, whisking frequently. You’ll notice the curd thickening into a silky, luscious texture. Once thickened, remove it from the heat and allow it to cool. Transfer the curd to a jar or bowl, cover, and refrigerate until ready to use.

Preparing the Pie Dough

Preheat your oven to 375°F. In a large mixing bowl, combine the flour, sugar, and sea salt. Add the chilled, cubed butter and use a pastry blender or two forks to cut the butter into the dry ingredients. The goal is to achieve a crumbly texture with pea-sized butter pieces. Stir in the vanilla extract and cold water, mixing just until the dough begins to come together. Avoid overworking the dough, as this can lead to a tough crust.

Turn the dough out onto a floured surface and gently fold it over itself until it forms a cohesive ball. Divide the dough into four equal portions and shape each into a disc about ½ inch thick. Wrap the discs in plastic wrap and chill them in the refrigerator for 15 minutes to an hour. Chilling the dough helps relax the gluten and ensures a flaky crust.

Once chilled, roll each disc into a 5-inch circle on a lightly floured surface. Press the dough circles into four 4-inch tart pans, trimming any excess dough from the edges. Prick the bottoms of the crusts with a fork to prevent puffing during baking. Line each tart shell with parchment paper and fill with baking beans or pie weights. Blind bake the crusts for 10 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes until the crusts are lightly golden. Allow the crusts to cool completely.

Assembling the Tarts

To create the filling, whisk together the eggs, sugar, and vanilla extract in a mixing bowl. Stir in the vanilla yogurt and honey, ensuring the mixture is smooth and well-combined.

Arrange the sliced strawberries in a single layer over the cooled tart crusts. Pour the custard filling over the strawberries, dividing it evenly among the tarts. Be careful not to overfill the shells, as the custard will expand slightly as it bakes.

Bake the tarts in the preheated oven for 30–35 minutes, or until the custard is set and the crust is golden brown. You’ll know the custard is ready when it no longer jiggles in the center. Remove the tarts from the oven and let them cool for 5 minutes.

Just before serving, drizzle the chilled lemon curd over each tart. The contrast of the vibrant lemon curd against the creamy custard and fresh strawberries creates a visually stunning presentation.

Flavors, Textures, and Aromas

Each bite of these Strawberry Honey Custard Tarts is a delightful symphony of flavors and textures. The crust is buttery and crisp, offering the perfect contrast to the creamy custard. The custard itself is light yet rich, with the natural sweetness of honey enhancing the tanginess of the yogurt. The strawberries add bursts of freshness and juiciness, while the lemon curd ties everything together with its zesty brightness. The aroma of these tarts is equally enticing, with hints of butter, vanilla, and citrus filling the air as they bake.

Tips for Success

• Cold Ingredients for the Crust: Ensure the butter and water are cold when making the crust. This helps create the flaky layers that are essential for a good tart shell.
• Blind Baking: Don’t skip the blind baking step. It prevents the crust from becoming soggy once the custard is added.
• Whisk Constantly: When making the lemon curd, constant whisking ensures a smooth, lump-free texture. Use low heat to avoid curdling.
• Chill Time: Allow the lemon curd to chill completely before drizzling it over the tarts. This enhances its flavor and texture.

Ingredient Substitutions and Variations

• Crust Alternatives: For a time-saving option, use pre-made tart shells or a graham cracker crust.
• Fruit Variations: Swap strawberries for raspberries, blueberries, or peaches for a different flavor profile.
• Dairy-Free Option: Substitute coconut yogurt for vanilla yogurt and use dairy-free butter in the crust and lemon curd.
• Sweetener Swap: Replace honey with maple syrup or agave nectar for a slightly different sweetness.

Serving Suggestions

These tarts are incredibly versatile and can be served in various settings. Pair them with a cup of tea or coffee for a delightful afternoon treat. For a more indulgent dessert, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. They also make a show-stopping addition to brunch spreads or holiday tables.

Why You Should Try This Recipe

These Strawberry Honey Custard Tarts with Lemon Curd are more than just a dessert—they’re an experience. They showcase the beauty of homemade baking, combining fresh, wholesome ingredients into a dessert that’s as pleasing to the eyes as it is to the palate. Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers the perfect balance of challenge and reward. The process of creating each element from scratch is deeply satisfying, and the result is a dessert that’s bound to impress anyone lucky enough to try it.

The blend of flavors and textures in these tarts is truly unforgettable. From the crisp, buttery crust to the creamy custard, juicy strawberries, and tangy lemon curd, each bite is a harmonious balance of sweet and tart, creamy and crunchy. They’re perfect for any occasion, whether you’re celebrating a milestone, treating yourself, or simply enjoying the art of baking. So gather your ingredients, roll up your sleeves, and prepare to create a dessert that’s sure to become a favorite in your recipe collection.