Strawberry Honey Custard Tarts with Lemon Curd Recipe
If you’re dreaming of a dessert that’s bright, luscious, and guaranteed to bring a smile to anyone’s face, let me introduce you to Strawberry Honey Custard Tarts with Lemon Curd. These are tarts to remember: crisp yet tender shells, silky honey-kissed custard, a vibrant layer of tangy lemon curd, and the crown—juicy, jewel-like strawberries. Every layer feels like a little celebration of spring and summer, and one bite will absolutely prove why Strawberry Honey Custard Tarts with Lemon Curd deserve a special place in your repertoire.
Ingredients You’ll Need
The beauty of Strawberry Honey Custard Tarts with Lemon Curd is that each ingredient brings its own magic to the final dessert. There are no afterthoughts here—every element matters for flavor, color, or that perfect bite. Here’s what you’ll need and why:
- All-purpose flour: This forms the structure of your flaky, buttery tart shells and gives them their classic snap.
- Powdered sugar: Adds delicate sweetness to the pastry without making it gritty.
- Salt: Enhances every flavor in both the shell and the fillings; don’t skip it!
- Unsalted butter (cold, cubed): The secret to that melt-in-your-mouth pastry texture.
- Egg yolk (for the shell): Helps bind the dough and creates a rich, golden crust.
- Ice water: Keeps the dough tender by minimizing gluten formation.
- Whole milk: Lends sumptuously creamy body to the honey custard.
- Egg yolks (for custard): Make the custard thick, rich, and luxurious.
- Honey: Infuses gentle floral sweetness into the custard—so much smoother than sugar alone.
- Cornstarch: Ensures the custard thickens beautifully without scrambling.
- Unsalted butter (for custard and curd): Adds silkiness and rounds out the flavors.
- Vanilla extract: A dash brings warmth and depth to the honey custard.
- Fresh lemon juice and zest: Make the lemon curd tart, bright, and so refreshing!
- Granulated sugar: Balances the tartness of the lemons and sweetens the curd.
- Eggs (for curd): Are essential for that luscious, spoonable lemon layer.
- Fresh strawberries (sliced): The beautiful, juicy finish that makes the tarts pop—visually and flavor-wise.
- Mint leaves (optional): Totally optional, but they add a hint of freshness and color for garnish.
How to Make Strawberry Honey Custard Tarts with Lemon Curd
Step 1: Make the Tart Shells
Start with the foundation: combine flour, powdered sugar, and salt in a food processor. Add the cubed cold butter, and pulse until the mixture looks like damp sand with a few pea-size chunks. Next, pulse in the egg yolk. Drizzle in ice water a tablespoon at a time, pulsing until the dough just comes together. Turn it onto plastic wrap, press into a disk, wrap, and chill for at least 30 minutes—this ensures a tender, workable dough that won’t shrink in the oven.
Step 2: Bake the Shells
Preheat your oven to 350°F, and roll out the chilled dough on a lightly floured surface. Press it gently into your tart pans, patching any cracks as needed. Use a fork to prick the bottoms (no puffing allowed), then bake for 15–18 minutes until golden and fragrant. The shells must cool completely before they meet their creamy fillings.
Step 3: Prepare the Honey Custard
Pour the milk into a saucepan and heat until it’s steaming—don’t let it boil! Meanwhile, whisk together the egg yolks, honey, and cornstarch in a mixing bowl until smooth and pale. Gradually pour in the warm milk while whisking non-stop, then return everything to the saucepan. Stir over medium heat, scraping the corners continuously, until it thickens into a soft, silky pudding. Take it off the heat, add butter and vanilla, and let it cool slightly. The scent alone will make you swoon!
Step 4: Make the Lemon Curd
For the zippy lemon curd, whisk fresh lemon juice, zest, sugar, and eggs in a heatproof bowl. Place over a simmering pot to create a gentle double boiler. Stir constantly (patience pays off here) until it thickens to a luscious, spoon-coating curd—then remove from heat and whisk in cold butter cubes until glossy and smooth. The vibrant color and aroma? Pure sunshine in a bowl.
Step 5: Assemble the Tarts
Spoon the cooled honey custard into each tart shell, smoothing into an even layer. Spread or dollop the lemon curd on top, letting it peek through like golden rays. Now, arrange sliced strawberries artfully on each tart—cluster them, fan them out, or pile on as many as you love. Chill for an hour or so to let the layers set and flavors meld. Just before serving, pop on a mint leaf or two for an extra-special touch.
How to Serve Strawberry Honey Custard Tarts with Lemon Curd
Garnishes
Adding the finishing touches is almost as much fun as eating the tarts! A scattering of sliced strawberries gives the tarts their irresistible, jewel-like look. For extra wow, a tiny sprig of mint or a gentle dusting of powdered sugar is beautiful. Even a little lemon zest curl can brighten up the plate and hint at the flavors inside.
Side Dishes
While Strawberry Honey Custard Tarts with Lemon Curd are a showstopper on their own, consider serving them with some softly whipped cream or a scoop of vanilla ice cream for an extra dose of indulgence. If you want to keep it refreshing, a platter of mixed summer berries on the side works beautifully, or even a crisp glass of chilled white wine for the grown-ups.
Creative Ways to Present
You can turn your tarts into the stars of a dessert platter—pair with tiny meringues, macarons, or bite-sized shortbread cookies for variety. Alternatively, make mini versions in muffin tins for a fanciful afternoon tea, or line up several tarts on a long board scattered with fresh flowers and berries for a gorgeous centerpiece. Strawberry Honey Custard Tarts with Lemon Curd look incredible stacked on a tiered stand for brunches or showers too!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Strawberry Honey Custard Tarts with Lemon Curd covered in the fridge. The shells do soften a little, but the flavors meld even more deliciously by the next day.
Freezing
To freeze, it’s best to keep the components separate. You can freeze the baked tart shells (well wrapped) for up to a month, and the lemon curd in an airtight container. Assemble with the chilled custard and curd after thawing for the best taste and texture.
Reheating
These tarts taste best served straight from the fridge or at cool room temperature. If you want to take the chill off, let them sit at room temperature for 15–20 minutes before serving. Avoid reheating in the oven or microwave so the custard layers stay creamy and the strawberries remain fresh.
FAQs
Can I make the tart shells and fillings in advance?
Definitely! Tart shells and lemon curd both keep well when made a day ahead, and you can whip up the honey custard a few hours in advance too. Assemble just before serving for the freshest experience.
What if I don’t have tart pans?
You can press the dough into a muffin tin for charming mini tarts, or even make one large tart if you prefer—just watch the baking time, as a big tart may need a few extra minutes in the oven.
Can I use other fruit besides strawberries?
Absolutely! Raspberries, blueberries, or even thinly sliced nectarines pair beautifully with the honey custard and lemon curd. Follow the seasons or your cravings.
Is there a way to make these dairy-free?
Swap in a good plant-based butter and non-dairy milk for the shell and custard; coconut milk works especially well to replace the whole milk. The lemon curd is naturally dairy-free if you skip the butter (though it will be less rich).
What’s the best way to get perfectly smooth custard and curd?
For both the honey custard and lemon curd, whisk constantly and strain through a fine-mesh sieve before chilling. This step catches any little cooked egg bits, leaving you with an ultra-silky, professional finish.
Final Thoughts
I can’t think of a more irresistible treat for spring and summer than Strawberry Honey Custard Tarts with Lemon Curd. Every element is worth the little extra effort, and once you taste that blend of buttery shell, silky custard, tart lemon, and juicy berries, you’ll be hooked. Bake these for someone special—or just because—and savor the smiles that follow. Give Strawberry Honey Custard Tarts with Lemon Curd a try, and let them work their sunshine magic in your kitchen!
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Strawberry Honey Custard Tarts with Lemon Curd Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 small tarts 1x
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Honey Custard Tarts with a zesty Lemon Curd topping for a taste of summer in every bite. These petite tarts are a perfect blend of sweet and tangy flavors, making them a crowd-pleasing dessert for any occasion.
Ingredients
Tart Shells:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter (cold, cubed)
- 1 egg yolk
- 1–2 tablespoons ice water
Honey Custard:
- 1 ½ cups whole milk
- 3 egg yolks
- ¼ cup honey
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Lemon Curd:
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ½ cup granulated sugar
- 2 eggs
- ¼ cup unsalted butter (cut into cubes)
Topping:
- 1 cup fresh strawberries (sliced)
- Optional mint leaves for garnish
Instructions
- Tart Shells: In a food processor, combine flour, powdered sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes. Roll out dough, press into tart pans, prick bottoms with a fork, and bake at 350°F for 15–18 minutes. Cool.
- Honey Custard: Heat milk in a saucepan. Whisk egg yolks, honey, and cornstarch in a bowl. Slowly pour warm milk into yolk mixture, return to saucepan, cook until thickened. Remove from heat, stir in butter and vanilla, cool slightly.
- Lemon Curd: Whisk lemon juice, zest, sugar, and eggs in a heatproof bowl over a double boiler. Stir until thickened, add butter, whisk until smooth. Cool.
- Assemble: Spoon honey custard into tart shells, layer with lemon curd, top with strawberry slices. Chill before serving.
Notes
- You can make the tart shells and lemon curd a day in advance.
- Swap strawberries with raspberries or blueberries if preferred.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tart
- Calories: 360
- Sugar: 22g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg
