Strawberry Custard Tarts

Strawberry Custard Tarts: A Perfect Blend of Sweet and Tangy Delight

If you’re looking for a dessert that combines the sweetness of fresh strawberries with the tanginess of lemon curd, these Strawberry Custard Tarts are exactly what you need. This recipe is a wonderful treat for summer gatherings or an elegant finish to any meal. With a buttery crust, a creamy custard filling, and a refreshing lemon drizzle, these tarts are sure to impress your guests and delight your taste buds.

Ingredients:

For the Lemon Curd:

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

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 Custard Filling:

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

Directions:

1. Make the Lemon Curd:

• In a medium saucepan over low heat, whisk together the unsalted butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until the mixture is smooth.
• Add the eggs one at a time, whisking well after each addition to ensure they are fully incorporated.
• Continue cooking the mixture over low heat for about 8-9 minutes, whisking frequently, until it thickens to a custard-like consistency.
• Once thickened, remove the lemon curd from the heat, allow it to cool completely, and then transfer it to the refrigerator to chill until you’re ready to use it.

2. Make the Pie Dough:

• Preheat your oven to 375˚F (190˚C).
• In a large mixing bowl, combine the flour, sugar, and sea salt.
• Add the chilled cubed butter to the bowl and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles pea-sized crumbs.
• Stir in the vanilla extract and cold water, adding the water gradually until the dough starts to come together.
• Transfer the dough to a floured surface and gently fold it until fully incorporated. Divide the dough into four equal portions and flatten each into a disc. Chill the dough in the refrigerator for at least 15 minutes, or up to an hour.
• Roll out each disc and line four 4-inch tart pans with the dough. Prick the bottoms of the dough with a fork, then line them with parchment paper and fill with baking beans or pie weights.
• Bake the tart shells for 10 minutes, then remove the parchment and beans. Let the crusts cool completely before adding the filling.

3. Assemble the Tarts:

• In a medium bowl, whisk together the eggs, sugar, vanilla extract, and honey until smooth. Stir in the vanilla yogurt until the mixture is well combined.
• Arrange the sliced strawberries evenly on the bottom of the cooled tart shells.
• Pour the custard filling over the strawberries, ensuring they are evenly covered.
• Bake the tarts in the preheated oven for 30-35 minutes, or until the custard is set and slightly golden on top.
• Remove the tarts from the oven and allow them to cool slightly before drizzling with the chilled lemon curd.

4. Serve and Enjoy:

• These Strawberry Custard Tarts are best served slightly warm or at room temperature. The contrast of the tangy lemon curd with the sweet custard and strawberries creates a delightful flavor combination that is sure to satisfy.

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

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These tarts are a fantastic dessert option that strikes the perfect balance between sweet and tart. Whether you’re hosting a summer party or simply indulging in a treat, these Strawberry Custard Tarts are sure to become a favorite in your dessert repertoire. Enjoy!

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