Strawberry Honey Custard Tarts (Print Version)
# Ingredients:
→ For the Crust
01 -
1 3/4 cups flour
02 -
3/4 teaspoons sea salt
03 -
1 1/2 teaspoon sugar
04 -
1/2 cup butter, chilled and cubed
05 -
1 teaspoon vanilla extract
06 -
1/4 cup + 2 tablespoons cold water
→ For the Filling
07 -
2 cups strawberries, sliced
08 -
1 cup vanilla yogurt
09 -
1 tablespoon honey
10 -
2 eggs
11 -
3 tablespoons sugar
12 -
1 teaspoon vanilla extract
→ For the Lemon Curd
13 -
3 eggs
14 -
1/2 cup lemon juice
15 -
1 cup sugar
16 -
1/4 cup lemon zest (about 2 lemons)
17 -
6 tablespoons unsalted butter, cubed
18 -
Pinch of coarse salt
# Instructions:
01 -
In medium saucepan over low heat, whisk butter, sugar, lemon juice, zest and salt until combined. Add eggs one at a time, whisking after each. Cook 8-9 minutes, whisking frequently, until thickened
02 -
Remove from heat and cool completely. Chill in refrigerator until ready to use
03 -
Preheat oven to 375°F. Mix flour, sugar and salt in large bowl. Cut in butter until pea-sized pieces form. Add vanilla and cold water, stir until dough clumps together
04 -
On floured surface, fold dough until flour is incorporated. Divide into quarters, pat into discs, wrap in plastic and chill for 15-60 minutes
05 -
Roll each disc into 5-inch circle on floured surface. Line four 4-inch tart pans, crimp edges, and prick bottoms with fork
06 -
Line crusts with parchment paper, fill with baking beans. Bake 10 minutes, then remove paper and beans. Let cool completely
07 -
Whisk eggs, sugar, and vanilla together, then stir in honey yogurt
08 -
Place sliced strawberries on cooled crusts. Pour custard filling over strawberries
09 -
Bake for 30-35 minutes until crust is golden and custard is set
10 -
Cool tarts for 5 minutes, drizzle with lemon curd, and serve
# Notes:
01 -
Can be made as one 12-inch tart instead of four smaller ones
02 -
If making one large tart, bake for 40-45 minutes
03 -
Lemon curd can be made ahead and refrigerated