Strawberry Honey Custard Tarts

These Strawberry Honey Custard Tarts with Lemon Curd are pure sunshine in a flaky crust. The combination of tangy lemon curd, creamy honeyed custard, and fresh strawberries turns a few everyday ingredients into an elegant dessert that always impresses. Every bite feels like a little celebration of spring and summer.

The first time I baked these tarts I served them for my mother’s birthday tea Her eyes widened at that first cold bite against the warm custard and she declared it her new birthday tradition

Ingredients

• Flour for the crust: gives the tart its structure Choose unbleached all purpose for a tender bite
• Sea salt in the crust: enhances all the flavors and balances sweetness Try to use a fine sea salt for even distribution
• Sugar in both crust and filling: sweetens and helps browning Choose organic if available for a deeper flavor
• Butter cold and cubed: creates that irresistible flaky pastry Look for European style for extra richness
• Vanilla extract in both crust and filling: ties together all the sweet elements Use real vanilla not imitation
• Cold water: helps bring the dough together without melting the butter Ice water works best for flaky pastry
• Strawberries fresh sliced: add bright fruity layers Pick ripe berries that are fragrant and fully red
• Vanilla yogurt: forms the base of the creamy filling Whole milk yogurt gives the richest texture
• Honey: naturally sweetens the custard Look for local raw honey for more aroma
• Eggs: set the custard and give the lemon curd its silky body Choose large eggs for proper texture
• Lemon juice and zest: pack the curd with tangy freshness Use unwaxed organic lemons if possible
• Unsalted butter in the curd: creates shine and richness
• Coarse salt in the lemon curd: sharpens all the flavors

Step-by-Step Instructions

Make the Lemon Curd:

In a saucepan over low heat whisk together butter sugar lemon juice zest and salt until smooth Add eggs one at a time whisking each in completely Cook gently whisking frequently until the mixture thickens to coat a spoon then chill until needed

Make the Pie Dough:

In a large bowl combine flour sugar and salt Cut cold butter into the mixture using a pastry blender or forks until pea sized Stir in vanilla and ice water until a shaggy dough forms Gently fold the dough together by hand on a floured surface until it forms a smooth ball Divide into four discs wrap and chill

Roll and Prebake the Tart Shells:

Roll each dough disc into a 5-inch circle Line four 4-inch tart pans pressing dough into edges Prick bottoms with a fork Line with parchment and fill with baking beans Bake at 375F for ten minutes Remove parchment and beans then cool

Make the Custard Filling:

Whisk eggs sugar and vanilla until smooth Stir in yogurt and honey until creamy

Assemble the Tarts:

Arrange sliced strawberries in cooled tart shells Pour custard filling over berries Bake until the filling is set and the crust is golden about thirty to thirty five minutes

Finish and Serve:

Let tarts cool for five minutes Drizzle each with chilled lemon curd then serve immediately

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My favorite part is always making the lemon curd The fresh zest perfumes the whole kitchen and my kids linger nearby hoping for a spoonful just like I used to when my grandmother made it

Storage Tips

Store leftover tarts in the fridge covered loosely with foil or plastic wrap They will keep for up to three days The crust may soften but the flavors intensify with time For crispier results store the baked shells separately and fill just before serving

Ingredient Substitutions

Swap strawberries with raspberries blueberries or thinly sliced stone fruit in peak season For a gluten free dessert use a high quality gluten free flour blend in the crust Greek yogurt can stand in for regular yogurt but you may need to thin it with a tablespoon of milk If honey is unavailable maple syrup works but will change the flavor slightly

Serving Suggestions

Garnish each tart with a few fresh strawberry slices and a drizzle of extra honey If you want an extra pop of color a sprig of mint makes a lovely finish Serve chilled or at room temperature These pair wonderfully with black tea or a glass of Prosecco

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Cultural and Historical Context

Fruit tarts like these have their roots in classic French patisserie but this version is brightened with American honey and the homey touch of yogurt and berries Many European kitchens prepare custard filled tarts as a Sunday treat and the addition of lemon curd is a nod to traditional English desserts in my family

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the filling.

→ Is it possible to substitute Greek yogurt for regular yogurt?

Greek yogurt creates a thicker, creamier custard, while regular yogurt results in a lighter texture. Both are suitable, depending on your preference.

→ What’s the best way to store these tarts?

Keep the tarts refrigerated in an airtight container for up to three days. Add lemon curd just before serving for optimal texture.

→ Can one large tart be made instead of individual tarts?

Yes, use a 12-inch tart pan and bake for about 40–45 minutes for a single large tart with the same rich flavors.

→ How do I know when the custard is fully set?

The custard is set when it jiggles just slightly in the center and the crust is golden. Cool for several minutes before removing from the pans.

→ Can the lemon curd be made ahead of time?

Absolutely. Prepare the lemon curd up to a week ahead and refrigerate in a sealed container until needed.