Strawberry Honey Custard Tarts (Print Version)

# Ingredients:

→ For the Crust

01 - 1 ¾ cups flour
02 - ¾ teaspoons sea salt
03 - 1 ½ teaspoons sugar
04 - ½ cup butter, chilled and cubed
05 - 1 teaspoon vanilla extract
06 - ¼ cup + 2 tablespoons cold water

→ For the Filling

07 - 2 cups strawberries, sliced
08 - 1 cup vanilla yogurt
09 - 1 tablespoon honey
10 - 2 eggs
11 - 3 tablespoons sugar
12 - 1 teaspoon vanilla extract

→ For the Lemon Curd

13 - 3 eggs
14 - ½ cup lemon juice
15 - 1 cup sugar
16 - ¼ cup lemon zest (about 2 lemons)
17 - 6 tablespoons unsalted butter, cubed
18 - Pinch of coarse salt

# Instructions:

01 - In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, zest, and salt until combined. Add the eggs one at a time, whisking until fully mixed each time. Cook over low heat, whisking frequently, for 8-9 minutes until slightly thickened. Remove from heat, cool completely, and chill in the fridge until ready to use.
02 - Preheat the oven to 375˚F. In a large mixing bowl, combine flour, sugar, and salt. Add cubed butter and use a pastry blender or two forks to cut the butter into the mixture until the pieces are pea-sized. Pour in vanilla extract and cold water, stirring until a dough forms. Transfer the dough to a floured surface and knead until smooth, adding more flour if sticky. Divide the dough into four equal portions and shape into ½-inch thick discs. Wrap in plastic and chill for 15 minutes to 1 hour.
03 - Roll out the chilled dough into 5-inch circles on a lightly floured surface and line four 4-inch tart pans. Crimp edges as desired. Prick the bottoms with a fork, line with parchment, and fill with baking beans. Bake for 10 minutes, then remove parchment and beans. Let cool completely.
04 - Whisk together eggs, sugar, and vanilla extract, then stir in the honey and yogurt. Place sliced strawberries on the cooled crust, then pour the filling over the strawberries. Bake for 30-35 minutes until the crust is golden and the filling is set. Cool for 5 minutes, drizzle with lemon curd, and serve.

# Notes:

01 - If preferred, the full recipe can be used to make a single 12-inch tart. Baking time increases to 40-45 minutes.

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