Description
These Honey Custard Tarts with Lemon Curd feature a buttery homemade tart crust, silky honey custard, and zesty lemon curd, finished with fresh strawberries. A light yet decadent dessert, perfect for brunch, afternoon tea, or summer gatherings!
Ingredients
Scale
For the Tart Shells:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ teaspoon salt
- 3–4 tablespoons ice water
For the Honey Custard:
- 1 ½ cups whole milk
- ¼ cup honey
- 3 large egg yolks
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Curd:
- ½ cup fresh lemon juice
- 2 large egg yolks
- ⅓ cup sugar
- 2 tablespoons unsalted butter
For Topping:
- Fresh sliced strawberries
- Mint leaves (optional for garnish)
Instructions
- Prepare the tart dough: Blend flour, butter, and salt in a food processor. Slowly add ice water until dough forms. Chill for 30 minutes.
- Bake the tart shells: Roll out the dough, press into tart pans, and bake at 375°F (190°C) for 12-15 minutes until golden.
- Make the honey custard: Heat milk and honey, then gradually add to whisked egg yolks and cornstarch. Cook until thickened. Let cool.
- Prepare the lemon curd: Whisk lemon juice, sugar, and egg yolks in a saucepan over low heat. Cook until thickened, then strain and cool.
- Assemble the tarts: Spoon honey custard into tart shells, top with lemon curd, and garnish with fresh strawberries. Serve chilled.
Notes
- Use cold butter for a flaky crust.
- Strain the lemon curd for extra smoothness.
- Let the custard set completely before assembling the tarts.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired