Springtime is not just about the blooming flowers and the chirping birds; it’s also about the refreshing flavors that come back into our kitchens. Today, we’re celebrating the essence of spring with a delightful dessert that combines sweet strawberries, creamy custard, and zesty lemon curd in a buttery crust. Introducing the Strawberry Honey Custard Tarts with Lemon Curd – a dessert that promises to be the centerpiece of your spring gatherings.
What You’ll Need
For the Crust:
- 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 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
Total Time:
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Servings: 8 servings Calories: 350 kcal per serving
Directions
The Crust:
- Begin by combining flour, sea salt, and sugar in a large bowl.
- Cut in the chilled, cubed butter until the mixture resembles coarse crumbs.
- Stir in vanilla extract and cold water until a dough forms.
- Press this dough into a tart pan and refrigerate for 30 minutes to set.
- Preheat your oven to 375°F (190°C) and bake the crust for 20 minutes, or until it turns golden. Let it cool afterward.
The Filling:
- In a mixing bowl, blend vanilla yogurt, honey, eggs, sugar, and vanilla extract.
- Pour this mixture over the cooled crust and top it with sliced strawberries.
- Bake for 25-30 minutes or until the filling is set, then allow it to cool.
The Lemon Curd:
- Whisk together eggs, lemon juice, sugar, and lemon zest in a saucepan over medium heat.
- Add butter and stir until the mixture has thickened, which should take about 5 minutes.
- Strain the mixture to ensure a smooth curd and let it cool.
To finish, spread the lemon curd over the cooled tart. Refrigerate until everything is beautifully set and ready to serve.
Bringing It All Together
This Strawberry Honey Custard Tart with Lemon Curd is not just a dessert; it’s a celebration of spring in every bite. The crisp, buttery crust filled with creamy custard and topped with fresh strawberries and tangy lemon curd creates a symphony of flavors and textures that are bound to delight your palate. Serve it at your next spring gathering, or enjoy it as a special treat to welcome the season. It’s a dessert that promises freshness, sweetness, and a whole lot of joy. Happy baking!
Strawberry Honey Custard Tarts with Lemon Curd
Ingredients:
For the Crust:
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 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
Directions:
For the Crust: In a large bowl, combine flour, sea salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in vanilla extract and cold water until the dough forms. Press into a tart pan and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Bake the crust for 20 minutes or until golden. Let cool.
For the Filling: Mix vanilla yogurt, honey, eggs, sugar, and vanilla extract in a bowl. Pour over the cooled crust and arrange sliced strawberries on top. Bake for 25-30 minutes or until set. Let cool.
For the Lemon Curd: Whisk together eggs, lemon juice, sugar, and lemon zest in a saucepan over medium heat. Add butter and stir until thickened, about 5 minutes. Strain and let cool.
Spread lemon curd over the cooled tart. Refrigerate until set.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 8 servings