Strawberry Honey Custard Tarts with Lemon Curd Recipe
These Strawberry Honey Custard Tarts with Lemon Curd are a delightful blend of creamy honey-infused custard and tangy lemon curd nestled in a buttery shortcrust pastry. Topped with fresh strawberries and a honey drizzle, these elegant tarts balance sweetness and citrus notes for a perfect dessert or afternoon treat.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 tart servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Tart Dough:
- 200 g all-purpose flour
- 100 g cold unsalted butter
- 2 tbsp sugar
- Pinch of salt
- 1 egg yolk
- 2 tbsp cold water
For the Lemon Curd:
- 3 egg yolks
- 75 g granulated sugar
- Zest and juice of 2 lemons
- 25 g unsalted butter
For the Honey Custard:
- 3 egg yolks
- 200 ml whole milk
- 100 ml heavy cream
- 50 g honey
- 1 tsp vanilla extract
Toppings:
- 200 g strawberries, sliced
- 1 tbsp honey (for drizzling)
Instructions
- Make the tart dough: In a bowl, combine the flour, cold butter, sugar, and salt. Rub the mixture together with your fingertips until it resembles coarse crumbs. Stir in the egg yolk and cold water until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat and prepare tart shells: Preheat the oven to 180°C (350°F). Roll out the chilled dough and line six tart pans, trimming the edges to fit neatly. Place parchment paper and baking weights inside each shell to blind bake, and bake for 15 minutes until slightly firm.
- Make the lemon curd: In a heatproof bowl, whisk together three egg yolks, sugar, lemon juice, and zest. Place over a gentle heat and cook while stirring constantly until the mixture thickens. Remove from heat and stir in the butter until smooth. Allow the lemon curd to cool completely.
- Prepare the honey custard: Whisk together three egg yolks, whole milk, heavy cream, honey, and vanilla extract until smooth and well combined.
- Assemble the tarts: Spoon about one tablespoon of lemon curd into each blind-baked tart shell. Pour the honey custard mixture over the lemon curd until the shells are nearly full but not overflowing.
- Bake the tarts: Bake in the oven for 20 to 25 minutes until the custard is set but still slightly wobbly in the center. Remove and cool tarts on a wire rack.
- Chill the tarts: Once cooled to room temperature, refrigerate the tarts for at least 1 hour to allow the filling to firm up properly.
- Add toppings and serve: Slice the strawberries and arrange them on top of each tart. Drizzle with honey just before serving for a glossy, sweet finish.
Notes
- Blind baking the tart shells with parchment and weights prevents the dough from puffing up or shrinking.
- Make sure the lemon curd cools completely before adding the honey custard to avoid curdling.
- Honey custard should have a slight wobble when baked; it will firm up as it cools and chills.
- Use fresh, ripe strawberries for the best flavor and presentation.
- Refrigerate the tarts to allow the filling to set properly before serving.
Keywords: strawberry tart, honey custard, lemon curd, French dessert, tart recipe, fruit tart, custard tart
