Strawberry Honey Custard Tarts

Strawberry honey custard tarts with lemon curd make a showstopper dessert that balances creamy vanilla custard with bursts of fresh strawberry and sunny lemon curd atop a tender pie crust. Perfect for spring picnics or brightening any weekend at home, these small tarts look bakery-worthy yet come together with simple ingredients.

I first put these together for my mom’s birthday since she loves anything with lemon and berries. Now this recipe is our family’s request for brunches and celebrations since it never fails to impress. These tarts have even turned neighbors into friends after one slice.

Ingredients

• All purpose flour: for a sturdy crust that stays flaky avoid doughy brands
• Sea salt: to bring out the flavors use fine grain for even mixing
• Granulated sugar: for gentle sweetness in both dough and filling choose pure cane sugar if possible
• Unsalted butter: chilled for the best layers in the crust look for high quality European style
• Vanilla extract: gives depth to both dough and custard always use real extract not imitation
• Cold water: to keep the dough tender add just until dough clumps
• Strawberries: fresh and ripe for juicy flavor pick berries that are deeply red and fragrant
• Vanilla yogurt: provides a gentle tang for the creamy custard choose whole milk style when you can
• Honey: for natural floral sweetness use local honey for the best taste
• Eggs: bind the custard and add richness free range eggs give a brighter look
• Lemon juice and lemon zest: both brighten the homemade curd always use fresh lemons for optimal flavor
• Baking beans: help blind bake the crust if you do not have baking beans dried rice or lentils work too

Step-by-Step Instructions

Make the Lemon Curd:

Whisk and Combine Ingredients In a medium saucepan over low heat whisk together unsalted butter granulated sugar fresh lemon juice lemon zest and a small pinch of salt until smooth and combined

Temper and Add Eggs:

Add eggs one at a time whisking very well after each until the mixture is silky and all the eggs are fully mixed

Cook to Thicken:

Continue to cook on low heat whisking often for eight to nine minutes until the curd thickens to the texture of loose pudding Do not turn up the heat or it may curdle

Chill the Curd:

Take off the heat and let the curd cool completely for best results refrigerate until needed

Make the Pie Crust:

Combine Dry Ingredients In a large mixing bowl fully blend flour sugar and sea salt to distribute flavor

Cut in Butter:

Add chilled cubed butter then work it in with a pastry blender or two forks until the dough has small bits about the size of peas

Add Liquids and Bring Together:

Stir in vanilla extract and cold water just until the dough turns shaggy and clumps form

Shape and Chill:

Press the dough together into a ball on a lightly floured counter then divide into four pieces Flatten each into a disc wrap with plastic and chill for at least fifteen minutes

Roll and Bake:

Take the dough from the fridge and roll each disc into a five inch circle on a floured surface Lay each circle in a tart pan and shape the edges Prick the bases with a fork Line with parchment and fill with baking beans Bake in a preheated oven at 375 degrees Fahrenheit for ten minutes then remove parchment and beans Cool completely

Prepare the Filling and Assemble:

Mix Custard Ingredients In a bowl whisk eggs with sugar and vanilla until smooth Stir in honey and vanilla yogurt until blended

Layer the Tarts:

Place sliced strawberries evenly over the cooled crusts Pour custard filling over top to cover the berries

Final Bake:

Bake about thirty to thirty five minutes until the custard is just set and the crust is golden Let cool briefly

Finish and Serve:

Drizzle each tart generously with lemon curd before serving

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My favorite part about these tarts is how the honey and yogurt make the custard feel perfect for spring. The first time we shared these outdoors for brunch with friends the picnic ended with everyone asking for the recipe and the last tart hidden for later

Storage Tips

These tarts are best on the day they are made but leftovers keep well in the fridge for up to two days Cover tightly so the crust stays crisp Let them sit at room temperature for a few minutes before serving for the best custard texture

Ingredient Substitutions

You can use Greek yogurt for a tangier custard flavor If fresh strawberries are out of season frozen ones will work if thawed first and drained well Meyer lemons give a slightly floral note for the curd and are a fun twist

Serving Suggestions

Serve these tarts with extra lemon curd on the side for people who love citrus Or add a dollop of whipped cream Fresh mint scattered on top makes them beautiful for a party platter and a glass of sparkling water or tea rounds things out

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Cultural Context

Custard tarts show up all over the world from British teatime bakes to pastel de nata in Portugal This version borrows creamy yogurt from Mediterranean kitchens and bright lemon curd that feels like a sunbeam on the table These tarts are special enough for holidays but simple enough to bake on a lazy Sunday

Recipe FAQs

→ Can I use Greek yogurt for the custard?

Yes, Greek yogurt works well and adds extra richness to the custard, but be sure it's not overly thick so it blends smoothly with the other ingredients.

→ How can I tell when the custard filling is set?

The custard is set when it appears puffed and slightly golden on top. It should be just firm to the touch in the center, with a slight jiggle—avoid overbaking to keep it creamy.

→ Is it possible to make the tart crust ahead of time?

Absolutely, the tart crust can be baked a day in advance and stored in an airtight container. This helps the crust stay crisp when filled.

→ What is the best way to drizzle lemon curd?

For a neat finish, use a spoon or a piping bag to drizzle the chilled lemon curd in thin ribbons over the cooled tarts just before serving.

→ How should leftovers be stored?

Leftovers should be refrigerated in an airtight container. They remain fresh for up to two days, though the crust may soften slightly over time.