If you are craving a dessert that feels like a sun-kissed embrace in every bite, you must try the Strawberry Honey Custard Tarts with Lemon Curd Recipe. These delightful tarts combine a flaky, golden crust with a luscious honey-infused custard layered over tart, smooth lemon curd, and crowned with sweet, fresh strawberries. Each element harmonizes beautifully, creating a dessert that is both elegant and comforting—perfect for impressing guests or treating yourself after a long day.
Ingredients You’ll Need
This recipe is a celebration of simple but fundamental ingredients that come together to create extraordinary flavor and texture. Every component plays a crucial role, from the tender crust to the silky custard and the bright burst of fresh strawberries.
- All-purpose flour (1 and 1 quarter cups): The backbone of our buttery tart crust, providing the necessary structure.
- Granulated sugar (2 tablespoons plus 2 tablespoons for custard): Adds just the right sweetness to both crust and custard.
- Salt (1 quarter teaspoon): Enhances all the flavors in the crust and balances the sweetness.
- Cold unsalted butter (1 half cup, cubed): Key for creating a flaky, tender crust with rich flavor.
- Large egg yolks (4 total): One for the dough and three for the custard, these lend richness and help with binding and thickening.
- Cold water (2 to 3 tablespoons): Helps bring the dough together without making it tough or sticky.
- Whole milk (1 cup): Provides creaminess and moisture to the custard.
- Honey (1 quarter cup): Infuses a delicate floral sweetness into the custard for a unique flavor profile.
- Cornstarch (2 tablespoons): The thickening agent ensuring your custard is smooth and luscious.
- Vanilla extract (1 teaspoon): Elevates the custard with warm, fragrant notes.
- Prepared lemon curd (1 cup): Adds bright citrus tang that perfectly complements the sweet custard and strawberries.
- Fresh strawberries (1 and 1 half cups, hulled and sliced): The star fruit topping, bringing vibrant color and fresh, juicy flavor.
How to Make Strawberry Honey Custard Tarts with Lemon Curd Recipe
Step 1: Make the Tart Dough
Begin by mixing the flour, sugar, and salt in a food processor or bowl. Cut in the cold butter until the mixture has a coarse, crumbly texture, which ensures your crust will be flaky and tender. Then, add the egg yolk and cold water gradually, carefully combining until the dough just pulls together. Form it into a disk, wrap tightly, and chill it for at least 30 minutes to let the gluten relax and the butter firm up.
Step 2: Bake the Tart Shells
On a lightly floured surface, roll out the chilled dough evenly and gently press it into four tart pans, trimming any excess. Use a fork to prick holes on the bottoms—this prevents bubbling during baking. Bake them in a preheated oven at 375 degrees Fahrenheit for about 15 to 18 minutes, until they are lightly golden. Cooling the shells fully is important before filling, so they hold their shape.
Step 3: Prepare the Honey Custard
In a medium saucepan, whisk together the milk, egg yolks, honey, granulated sugar, and cornstarch. Cooking this mixture over medium heat while continuously whisking helps it thicken beautifully without lumps. Once glossy and thickened, remove from heat and stir in the vanilla extract, adding a lovely fragrant hint to the custard. Allow it to cool slightly to keep it creamy yet spoonable.
Step 4: Assemble the Tarts
Spoon an even layer of the tangy lemon curd into each baked and cooled tart shell. Next, gently spread the warm honey custard over the curd layer, creating a smooth, rich base for the fruit. Finally, artfully arrange the sliced strawberries on top—this fresh fruit finish brings a juicy pop and makes the tarts irresistible.
Step 5: Chill Before Serving
Place your assembled tarts in the refrigerator for at least one hour. This chilling step allows all the flavors to meld together and ensures the custard sets sufficiently for perfect clean slices when serving.
How to Serve Strawberry Honey Custard Tarts with Lemon Curd Recipe
Garnishes
Add a final touch by brushing the strawberry slices lightly with some warmed honey. This gives the fruit a beautiful glossy finish and an extra hint of sweetness. If you want to be extra fancy, a sprinkle of finely chopped fresh mint or a dusting of powdered sugar can brighten the presentation even more.
Side Dishes
These tarts pair wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, balancing the tangy lemon and sweet honey custard beautifully. A light herbal tea or a chilled glass of sparkling wine also makes a classy accompaniment.
Creative Ways to Present
For a charming dessert platter, serve mini versions of the Strawberry Honey Custard Tarts with Lemon Curd Recipe on doilies or delicate dessert plates. Layering them on a tiered cake stand or alongside fresh strawberries and lemon slices invites guests to indulge visually before tasting. You can also serve the custard and lemon curd as a parfait layered with strawberries in clear glasses for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep your tarts refrigerated in an airtight container. They are best enjoyed within two days to preserve the crust’s flakiness and the freshness of the custard and fruit. Avoid leaving them at room temperature for long, as the custard can soften the crust.
Freezing
This recipe is not ideal for freezing once assembled, since the texture of the custard and fresh strawberries will suffer. However, you can freeze the baked tart shells separately for up to one month. Just thaw them gently and fill fresh when ready to serve.
Reheating
Because these are delicate chilled tarts, reheating is generally not recommended. If you want a slightly warmer custard, remove the tart from the fridge 15 minutes before serving to allow it to come to room temperature naturally.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries work best for a bright, juicy texture and color. Frozen strawberries release too much moisture when thawed, which can make the tart soggy.
Is it possible to make the lemon curd from scratch?
Absolutely! Homemade lemon curd tastes fantastic and can be made ahead of time, but store-bought lemon curd is a great convenient option that still yields delicious results in this recipe.
Can I substitute honey with another sweetener?
Honey provides a unique floral sweetness and smoothness to the custard that other sweeteners can’t quite replicate. If you must substitute, try maple syrup or agave, but note that the flavor will be different.
How do I prevent the tart crust from shrinking?
Chilling the dough before baking and not stretching it when lining the tart pans help prevent shrinkage. Also, using pie weights or pricking the crust helps it bake evenly.
Can I make these tarts vegan?
This recipe relies heavily on dairy and eggs for texture and flavor, so it isn’t naturally vegan. However, with vegan butter, plant-based milk, and egg substitutes, you could experiment to create a vegan-friendly version.
Final Thoughts
Trust me, once you make the Strawberry Honey Custard Tarts with Lemon Curd Recipe, it will become one of your go-to desserts for special occasions and simple celebrations alike. The balance of flavors, textures, and that cheerful burst of strawberry is truly unforgettable. So, roll up your sleeves and dive into this rewarding baking adventure—your taste buds will thank you!
Print
Strawberry Honey Custard Tarts with Lemon Curd Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Strawberry Honey Custard Tarts with Lemon Curd, featuring a buttery tart crust filled with smooth honey custard and tangy lemon curd, topped with fresh sliced strawberries. This elegant American dessert is perfect for special occasions or a sophisticated treat at home.
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 to 3 tablespoons cold water
Honey Custard
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup honey
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Fillings and Topping
- 1 cup prepared lemon curd
- 1 1/2 cups fresh strawberries, hulled and sliced
Instructions
- Prepare the Tart Dough: In a food processor or mixing bowl, combine the flour, sugar, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for 30 minutes.
- Shape and Bake Tart Shells: Roll out the chilled dough on a floured surface and press it evenly into four tart pans. Trim any excess dough and prick the bottoms with a fork to prevent puffing. Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes until the crusts turn lightly golden. Remove from the oven and allow to cool completely.
- Make Honey Custard: In a medium saucepan, whisk together the whole milk, egg yolks, honey, sugar, and cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and becomes smooth. Remove from heat and stir in the vanilla extract. Let the custard cool slightly before using.
- Assemble the Tarts: Spoon the prepared lemon curd evenly into the cooled tart shells. Next, layer the honey custard on top of the lemon curd. Arrange the sliced strawberries neatly over the custard layer.
- Chill Before Serving: Refrigerate the assembled tarts for at least 1 hour to allow them to set and the flavors to meld. Serve chilled for the best texture and taste.
Notes
- Store the tarts refrigerated and consume within two days for optimal texture.
- For an extra glossy finish, gently brush the strawberries with warmed honey before serving.
