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Strawberry Honey Custard Tarts with Lemon Curd Recipe

Strawberry Honey Custard Tarts with Lemon Curd Recipe

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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

Units Scale

Tart Shells:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (cold, cubed)
  • 1 egg yolk
  • 12 tablespoons ice water

Honey Custard:

  • 1 1/2 cups whole milk
  • 3 egg yolks
  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract

Lemon Curd:

  • 1/2 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 cup unsalted butter (cut into cubes)

Topping:

  • 1 cup fresh strawberries (sliced)
  • Optional mint leaves for garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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