Description
These Strawberry Honey Custard Tarts with Lemon Curd combine a buttery, flaky crust with creamy honey custard, fresh strawberries, and a tangy lemon curd drizzle. Perfect for spring celebrations or a sophisticated dessert.
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ tsp salt
- 2 tbsp sugar
- ½ tsp vanilla extract
- 3 tbsp ice water
For the Custard:
- 1 cup vanilla yogurt
- 2 tbsp honey
- 2 large eggs
- ¼ cup sugar
- ½ tsp vanilla extract
- 1 cup fresh strawberries, sliced
For the Lemon Curd:
- 2 large eggs
- ½ cup sugar
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 3 tbsp unsalted butter, cut into pieces
- Pinch of salt
Instructions
- Prepare the lemon curd by whisking eggs, sugar, lemon juice, and zest in a saucepan. Cook on low heat until thickened, strain, and chill.
- Make the crust by mixing flour, sugar, salt, and butter until crumbly. Add vanilla and water to form dough, then chill. Roll out and press into tart pans. Pre-bake at 350°F for 15 minutes.
- For the custard, whisk yogurt, honey, eggs, sugar, and vanilla.
- Assemble tarts by layering sliced strawberries, pouring custard over them, and baking at 325°F for 20-25 minutes.
- Cool tarts, drizzle with lemon curd, and garnish with fresh strawberries.
Notes
- Chill the lemon curd and pie dough for best results.
- Tarts are best served cold or slightly chilled.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: European-inspired