Description
Strawberry Honey Custard Tarts with Lemon Curd are a delightful balance of creamy, tangy, and sweet flavors. A smooth honey-infused custard is nestled in a flaky tart shell, topped with a bright homemade lemon curd and fresh strawberries for a refreshing and elegant dessert.
Ingredients
Scale
Tart Shell
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
Honey Custard
- 1 cup whole milk
- 2 eggs
- ¼ cup honey
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
Lemon Curd
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 egg yolks
- ⅓ cup granulated sugar
- 3 tablespoons unsalted butter
Toppings
- 1 cup fresh strawberries, sliced
- 1 tablespoon honey, for drizzling
Instructions
- Prepare the Tart Dough: In a mixing bowl, combine flour, sugar, and a pinch of salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and cold water, stirring just until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes to allow the dough to rest.
- Roll and Bake the Tart Shells: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and press it into individual tart pans. Prick the bottoms with a fork, then line them with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes until golden. Allow the tart shells to cool completely before filling.
- Make the Honey Custard: In a small saucepan over medium heat, warm the milk until just steaming but not boiling. In a separate bowl, whisk together the eggs, honey, and Greek yogurt until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened. Remove from heat and stir in the vanilla extract. Let the custard cool slightly before pouring into the tart shells.
- Prepare the Lemon Curd: In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Place the bowl over a saucepan of simmering water, ensuring the bottom does not touch the water. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the butter until melted and smooth. Allow to cool before using.
- Assemble the Tarts: Spoon the honey custard into the cooled tart shells, smoothing the top. Drizzle or swirl the lemon curd over the custard, using a toothpick or knife to create a marbled effect.
- Add the Final Touches: Arrange the fresh strawberry slices on top of the tarts. Drizzle with a little honey for extra sweetness and shine. Serve immediately or refrigerate until ready to enjoy.
Notes
- If the tart dough becomes too soft while rolling, chill it for an additional 10 minutes before continuing.
- For a dairy-free option, substitute coconut milk for the custard and use a dairy-free butter alternative in the lemon curd.
- Store leftover lemon curd in the refrigerator for up to a week and use it as a spread for toast, scones, or yogurt.
- For an extra crispy tart shell, brush the inside of the baked crust with melted chocolate before adding the custard.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 small tart
- Calories: 290 kcal
- Sugar: 15g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg