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.
Author:nadia
Prep Time:45 minutes
Cook Time:20 minutes
Total Time:1 hour 5 minutes
Yield:6 small tarts 1x
Category:Dessert
Method:Baking
Cuisine:French-Inspired
Diet:Vegetarian
Ingredients
UnitsScale
Tart Shells:
1 1/4cups all-purpose flour
1/4cup powdered sugar
1/2 teaspoon salt
1/2cup unsalted butter (cold, cubed)
1 egg yolk
1–2 tablespoons ice water
Honey Custard:
1 1/2cups whole milk
3 egg yolks
1/4cup honey
2 tablespoons cornstarch
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Lemon Curd:
1/2cup fresh lemon juice
2 teaspoons lemon zest
1/2cup granulated sugar
2 eggs
1/4cup unsalted butter (cut into cubes)
Topping:
1cup 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.