Strawberry Honey Custard Tarts

As the warm breezes of summer roll in, there’s no better way to celebrate the season than with a dessert that bursts with the flavors of fresh strawberries and tangy lemon. Today, I’m excited to share a delightful recipe for Strawberry Honey Custard Tarts that will bring a piece of summer right into your kitchen.

Ingredients:

For the Pie Dough:

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

For the Lemon Curd:

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

For the Custard Filling:

• 2 cups strawberries, sliced
• 1 cup vanilla yogurt
• 1 tablespoon honey
• 2 eggs
• 4 tablespoons sugar

Directions:

Make the Lemon Curd:

1. In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, zest, and a pinch of salt.
2. Add eggs one at a time, whisking until fully mixed after each addition.
3. Cook over low heat about 8-9 minutes, whisking frequently, until the curd thickens.
4. Remove from heat, cool completely, then chill in the fridge until ready to use.

Make the Pie Dough:

1. Preheat the oven to 375˚F.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add chilled cubed butter, and cut into the mixture until it resembles pea-sized crumbs. Stir in vanilla extract and cold water until the dough forms.
4. Move to a floured surface, fold until incorporated. Divide and flatten into discs. Chill for 15 minutes to an hour.
5. Roll out and line four 4-inch tart pans. Prick bottoms, line with parchment and baking beans, and bake for 10 minutes. Remove beans and cool.

Assemble the Tarts:

1. Whisk 2 eggs, 3 tablespoons sugar, vanilla extract, and stir in honey yogurt.
2. Arrange strawberries on cooled crusts, pour the filling over.
3. Bake for 30-35 minutes. Cool slightly, then drizzle with lemon curd.

Nutritional Information:

• Prep Time: 45 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Calories: 320 kcal
• Servings: 4

These Strawberry Honey Custard Tarts are the perfect ending to any summer meal, offering a delightful mix of sweet and tangy flavors with a creamy texture. Whether you’re hosting a garden party or simply enjoying a quiet afternoon, these tarts will surely impress. Enjoy the taste of summer in every bite!

Strawberry Honey Custard Tarts

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• Author: Dulcia
• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Imagine biting into a soft, flaky crust filled with a luscious combination of sweet strawberries and rich honey-infused custard, topped with a dollop of tangy lemon curd. This Strawberry Honey Custard Tart is not just a dessert, it’s a celebration of flavors that balance sweetness with a refreshing lemon zest.Perfect for any season, these tarts showcase the best of homemade pastry skills, blending traditional techniques with vibrant, fresh ingredients. Whether you’re hosting a dinner party or enjoying a quiet afternoon tea, these tarts promise to be a show-stopping finale to any meal.

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Ingredients

Scale 1x2x3x

1 ¾ cups flour
¾ teaspoons sea salt
1 ½ teaspoon sugar
½ cup butter, chilled and cubed
1 teaspoon vanilla extract
¼ cup + 2 tablespoons cold water
2 cups strawberries, sliced
1 cup vanilla yogurt
1 tablespoon honey
5 eggs
4 tablespoons sugar
½ cup lemon juice
¼ cup lemon zest (about 2 lemons)
6 tablespoons unsalted butter, cubed
Pinch of coarse salt

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Instructions

Make the Lemon Curd:
In a medium saucepan over low heat, whisk together butter, 1 cup sugar, lemon juice, zest, and a pinch of salt.
Add eggs one at a time, whisking until fully mixed each time.
Cook over low heat about 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat, cool completely, then chill in the fridge until ready to use.
Make the Pie Dough:
Preheat the oven to 375˚F.
In a large mixing bowl, combine flour, 1 ½ teaspoon sugar, and ¾ teaspoon salt.
Add chilled cubed butter, and cut into the mixture until pea-sized. Stir in vanilla extract and cold water until the dough forms.
Move to a floured surface, fold until incorporated. Divide and flatten into discs. Chill for 15 minutes to an hour.
Roll out and line four 4-inch tart pans. Prick bottoms, line with parchment and baking beans, and bake for 10 minutes. Remove beans and cool.
Assemble the Tarts:
Whisk 2 eggs, 3 tablespoons sugar, vanilla extract, and stir in honey yogurt.
Arrange strawberries on cooled crusts, pour filling over.
Bake for 30-35 minutes. Cool slightly, then drizzle with lemon curd.

• Prep Time: 45 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 320