Description
These Strawberry Honey Custard Tarts with Lemon Curd combine a buttery, flaky tart shell with a smooth honey-flavored custard and tangy homemade lemon curd, topped with fresh strawberries for a bright, summery dessert perfect for any occasion.
Ingredients
Scale
For the Tart Shells:
- 1½ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
For the Honey Custard:
- 1 cup whole milk
- 3 large egg yolks
- ¼ cup honey
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- Pinch of salt
For the Lemon Curd:
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup unsalted butter, cut into pieces
For Topping:
- 1½ cups fresh strawberries, halved or sliced
- Mint leaves (optional)
Instructions
- Make the Tart Shells: Combine flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing just until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Bake the Tart Shells: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface. Press dough into six 4-inch tart pans. Prick bottoms with a fork and bake for 12–15 minutes until lightly golden. Remove from oven and let cool completely.
- Prepare the Honey Custard: Heat milk in a saucepan until just steaming. In a bowl, whisk egg yolks, honey, cornstarch, vanilla, and salt together. Slowly whisk warm milk into egg mixture, then return to saucepan. Cook over medium heat, stirring constantly until thickened, about 4–5 minutes. Strain if needed, cover surface directly with plastic wrap, and chill until set.
- Make the Lemon Curd: In a saucepan, whisk lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened, about 5–7 minutes. Remove from heat, stir in butter until smooth, then chill until ready to use.
- Assemble the Tarts: Fill each cooled tart shell with a layer of honey custard, spoon lemon curd on top, and finish by arranging fresh strawberry halves or slices over the top. Garnish with mint leaves if desired.
Notes
- Tart shells and fillings can be made a day ahead and assembled just before serving.
- Swap strawberries for raspberries or blueberries to vary the fruit topping.
- Use store-bought lemon curd for a quicker preparation if short on time.
