Strawberry Honey Custard Tarts (Print Version)
Honey-sweetened custard and fresh strawberries in a flaky tart crust, topped with tangy lemon curd.
# Ingredients:
→ Crust
01 -
1 3/4 cups flour
02 -
3/4 teaspoons sea salt
03 -
1 1/2 teaspoon sugar
04 -
1/2 cup butter, chilled and cubed
05 -
1 teaspoon vanilla extract
06 -
1/4 cup and 2 tablespoons cold water
→ Filling
07 -
2 cups strawberries, sliced
08 -
1 cup vanilla yogurt
09 -
1 tablespoon honey
10 -
2 eggs
11 -
3 tablespoons sugar
12 -
1 teaspoon vanilla extract
→ Lemon Curd
13 -
3 eggs
14 -
1/2 cup lemon juice
15 -
1 cup sugar
16 -
1/4 cup lemon zest (about 2 lemons)
17 -
6 tablespoons unsalted butter, cubed
18 -
Pinch of coarse salt
# Steps:
01 -
In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, zest, and salt until combined. Add eggs one at a time, whisking until fully incorporated. Cook over low heat for 8-9 minutes, whisking frequently, until thickened. Remove from heat, cool completely, and refrigerate until ready to use.
02 -
Preheat the oven to 375°F. In a large mixing bowl, combine flour, sugar, and salt. Add the cubed butter and cut it into the mixture using a pastry blender or forks until the pieces are pea-sized. Pour in vanilla extract and cold water, stirring until the dough comes together. Transfer the dough to a floured surface and fold it until smooth, adding flour if sticky. Divide into four portions, shape into discs, and wrap in plastic. Refrigerate for 15 minutes to an hour.
03 -
On a lightly floured surface, roll each dough disc into 5-inch circles. Line four 4-inch tart pans with the rolled dough, crimping edges as desired. Prick the bottoms with a fork, line with parchment paper, and fill with baking beans. Bake for 10 minutes, then remove paper and beans. Allow crusts to cool completely.
04 -
Whisk together eggs, sugar, and vanilla extract, then stir in honey and yogurt to create the filling. Arrange sliced strawberries over the cooled crusts and pour the filling over them. Bake at 375°F for 30-35 minutes, until the crusts are golden and the filling is set. Cool for 5 minutes, drizzle with lemon curd, and serve.
# Helpful Notes:
01 -
Ensure the butter is thoroughly chilled for a flaky crust.
02 -
Whisk constantly while preparing the lemon curd to avoid curdling.