Strawberry Honey Custard Tarts

These Strawberry Honey Custard Tarts with Lemon Curd combine four perfect elements - buttery tart shells, creamy yogurt custard, bright lemon curd, and fresh juicy strawberries. The honey-sweetened custard provides a delicate base that balances beautifully with the tangy lemon curd, while the fresh strawberries add a burst of spring flavor and vibrant color. This stunning dessert is perfect for Easter celebrations, spring gatherings, or anytime you want to impress with a bakery-worthy creation that's actually quite simple to prepare at home.

I created these tarts specifically for our Easter celebration, wanting something that was both beautiful and delicious. What surprised me most was how even the kids at our gathering, who usually go straight for the chocolate, kept asking for second helpings of these tarts! The secret is the combination of the honey-sweetened custard with the bright lemon curd - it creates this incredible contrast that makes each bite exciting. Now these have become our traditional spring dessert that everyone looks forward to each year.

Ingredients You'll Need

• 1¾ cups Flour: Forms the base for your buttery, flaky crust; all-purpose works perfectly
• ¾ teaspoon Sea Salt: Enhances the flavors and balances the sweetness in the crust
• 1½ teaspoons Sugar: Adds just enough sweetness to complement the filling without making the crust too sweet
• ½ cup Butter, chilled and cubed: Creates those essential flaky layers in your tart shell; keep it cold for best results
• 1 teaspoon Vanilla Extract: Adds depth of flavor to the crust that pairs beautifully with the fillings
• ¼ cup + 2 tablespoons Cold Water: Brings the dough together; using cold water helps maintain the perfect texture
• 2 cups Strawberries, sliced: Provides fresh flavor and vibrant color; choose ripe, fragrant berries
• 1 cup Vanilla Yogurt: Creates a lighter custard with a slight tanginess that balances the sweetness
• 1 tablespoon Honey: Adds natural sweetness and floral notes to the custard filling
• 2 Eggs: Provides structure and richness to the custard base
• 3 tablespoons Sugar: Sweetens the custard filling perfectly without overwhelming the honey flavor
• 1 teaspoon Vanilla Extract: Enhances all the flavors in the custard filling
• 3 Eggs (for lemon curd): Creates the structure for the smooth, creamy curd
• ½ cup Lemon Juice: Provides the essential tangy brightness; fresh-squeezed gives the best flavor
• 1 cup Sugar (for lemon curd): Balances the tartness of the lemons perfectly
• ¼ cup Lemon Zest: Adds intense citrus flavor; approximately 2 lemons worth
• 6 tablespoons Unsalted Butter, cubed: Gives the lemon curd its silky, luxurious texture
• Pinch of Coarse Salt: Enhances the lemon flavor and balances the sweetness

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Step-by-Step Cooking Instructions

Prepare Your Buttery Crust:

Begin by combining 1¾ cups flour, ¾ teaspoon sea salt, and 1½ teaspoons sugar in a large bowl, whisking to distribute the ingredients evenly. Add the ½ cup cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pieces are what create those delicious flaky layers in your finished crust. Mix 1 teaspoon vanilla extract into the cold water, then drizzle the mixture over the flour, adding just enough to form a dough that holds together when pressed. Be careful not to overwork the dough, as this can make your crust tough instead of tender.

Rest and Roll Your Dough:

Gather the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This crucial resting period allows the gluten to relax and the butter to firm up again, ensuring your crust will be flaky rather than tough. When ready to proceed, preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough to about ⅛-inch thickness. Cut circles slightly larger than your tart pans (you can use 4-inch tart pans or a muffin tin for smaller tarts). Gently press the dough into the pans, trimming any excess, and prick the bottoms with a fork to prevent puffing during baking. For even more insurance against puffing, line each shell with parchment paper and fill with pie weights or dried beans.

Blind Bake Your Tart Shells:

Place your prepared tart shells in the preheated oven and bake for 15 minutes with the weights. Remove the weights and parchment paper, then return to the oven for another 5-7 minutes until the shells are golden brown and fully baked. This two-stage baking ensures your shells will be crisp, not soggy, when filled with the custard. Allow the shells to cool completely on a wire rack before filling. If any shells puff up despite pricking, gently press them down with the back of a spoon while still warm.

Create Your Honey-Yogurt Custard:

While the tart shells are cooling, prepare your custard filling. In a medium bowl, whisk together 1 cup vanilla yogurt, 1 tablespoon honey, 2 eggs, 3 tablespoons sugar, and 1 teaspoon vanilla extract until completely smooth. The yogurt adds a delightful tanginess that complements the sweet honey and fresh strawberries. If your yogurt has excess liquid on top, drain it off before measuring to ensure your custard sets properly. For an extra smooth custard, you can strain the mixture through a fine-mesh sieve to remove any lumps.

Prepare the Vibrant Lemon Curd:

In a heatproof bowl, whisk together 3 eggs, ½ cup fresh lemon juice, 1 cup sugar, and ¼ cup lemon zest until well combined. Set the bowl over a pot of simmering water (make sure the bottom of the bowl doesn't touch the water) to create a double boiler. Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon, about 10-15 minutes. Remove from heat and gradually whisk in the 6 tablespoons cubed butter until completely incorporated and the curd is smooth and glossy. Add a pinch of coarse salt, then strain through a fine-mesh sieve to remove the zest and any cooked egg bits. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until cool and set.

Assemble Your Beautiful Tarts:

Once all components have cooled, begin the assembly process. Spoon the yogurt custard mixture into the baked tart shells, filling each about two-thirds full. Place in the oven at 325°F (165°C) and bake for 15-20 minutes, or until the custard is just set with a slight wobble in the center. Allow the filled tarts to cool completely, then refrigerate for at least 1 hour to firm up the custard. Once chilled, top each tart with a spoonful of lemon curd, spreading it gently over the custard layer. Arrange fresh sliced strawberries on top in an overlapping pattern or decorative design of your choice. For an extra touch of shine, you can brush the strawberries with a little warmed apricot jam or honey.

Garnish and Serve:

Just before serving, add a final touch of freshness with small mint leaves tucked between some of the strawberry slices. If desired, dust the edges of the tarts lightly with powdered sugar for an elegant finish. These tarts are best served chilled but can be brought to cool room temperature about 15 minutes before serving to allow the flavors to fully bloom. The contrast between the crisp crust, creamy custard, tangy lemon curd, and fresh strawberries creates a truly memorable dessert experience that's perfect for spring celebrations.

I learned about creating the perfect balance in these tarts through trial and error. My first attempt included too much lemon curd, which overwhelmed the delicate honey custard. Now I carefully proportion each component - the honey custard base provides a subtle sweetness, the lemon curd adds just enough bright acidity, and the fresh strawberries bring natural sweetness and texture. This balance ensures that no single flavor dominates, creating a dessert that's interesting with every bite. When my mother-in-law, who typically finds desserts 'too sweet,' requested the recipe after trying these tarts, I knew I'd found the perfect balance.

Make-Ahead Strategies

These tarts are perfect for entertaining since many components can be prepared in advance. The tart shells can be blind-baked up to 2 days ahead and stored in an airtight container at room temperature. The lemon curd can be made up to 1 week ahead and kept refrigerated, with plastic wrap pressed directly onto the surface. On the day of serving, prepare the custard, bake in the shells, and chill. Add the lemon curd and strawberry topping within a few hours of serving for the freshest presentation. For a quick assembly, have all components ready and line them up assembly-line style to efficiently put together multiple tarts.

Perfect Pairings

These springtime tarts pair beautifully with a glass of prosecco or champagne for special occasions. For a non-alcoholic option, try a sparkling elderflower drink or a light iced tea with mint. If serving as part of a brunch spread, they complement savory dishes like quiche or frittata beautifully, creating a well-rounded menu. For an afternoon tea, serve alongside finger sandwiches and a pot of earl grey tea for an elegant experience that highlights the bright citrus notes in both the tarts and the tea.

Creative Variations

While this spring version features strawberries, you can adapt these tarts throughout the year with seasonal fruits. In summer, try fresh blueberries or raspberries for equally colorful presentations. For fall, substitute the lemon curd with caramel and top with thinly sliced apples. A winter version could feature blood orange curd with segments of fresh citrus. You can also experiment with different herbs - basil pairs wonderfully with strawberries, while thyme complements stone fruits if you make a summer variation with peaches or plums.

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Troubleshooting Tips

If your tart dough seems too dry, add ice water a teaspoon at a time until it just comes together. For dough that's too sticky, sprinkle in a bit more flour or chill it for 15 minutes before rolling. If your custard develops cracks after baking, don't worry - the lemon curd layer will cover them perfectly. Should your lemon curd not thicken properly, it may need a bit more time over the heat, but be careful not to let it boil or the eggs will scramble. For any stubborn lumps in the curd, an immersion blender can create a perfectly smooth texture in seconds.

I discovered a game-changing technique for these tarts purely by accident. One busy day while preparing for a gathering, I didn't have time to let the lemon curd cool before adding it to the custard-filled tarts. To my surprise, the slight warmth of the curd created a beautiful marbling effect as it gently melted into the top layer of the custard. Now I sometimes deliberately add a portion of slightly warm curd for this artistic effect, then top with the cooled curd for structure. These little discoveries make baking such a joy – sometimes the most beautiful results come from what initially seems like a mistake!

Frequently Asked Questions

→ Can I make these tarts ahead of time?

Yes, you can make the lemon curd and tart shells a day ahead. Assemble and bake the tarts the day you plan to serve them for the freshest results.

→ Can I use store-bought pie crust?

Yes, you can use pre-made pie crust to save time, though homemade crust provides the best flavor and texture for these tarts.

→ What can I substitute for vanilla yogurt?

Greek yogurt works well as a substitute, though you may want to add a bit more honey as it's tangier. You could also use plain yogurt with extra vanilla extract.

→ Can I use other fruits instead of strawberries?

Absolutely! Blueberries, raspberries, peaches, or a mix of berries would all work beautifully in this recipe. Just make sure to slice larger fruits thinly.

→ What are baking beans and what can I use instead?

Baking beans are ceramic or metal weights used to prevent pastry from bubbling during blind baking. You can substitute with dried beans, rice, or pie weights if you don't have baking beans.