Strawberry Honey Custard Tarts with Lemon Curd
A delightful dessert featuring a buttery tart crust filled with honey custard, topped with luscious lemon curd and fresh strawberries.
Ingredients
For the Tart Crust
- 1 ¾ cups flour
- ¾ teaspoons sea salt
- 1 ½ teaspoons sugar
- ½ cup butter, chilled and cubed
- 1 teaspoon vanilla extract
- ¼ cup cold water
- 2 tablespoons cold water
For the Custard Filling
- 1 cup vanilla yogurt
- 1 tablespoon honey
- 2 eggs eggs
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
For the Lemon Curd
- 3 eggs eggs
- ½ cup lemon juice
- 1 cup sugar
- ¼ cup lemon zest (about 2 lemons)
- 6 tablespoons unsalted butter, cubed
- 1 pinch coarse salt
For Serving
- 2 cups strawberries, sliced
Instructions
Preparation
- Prepare all ingredients by measuring the flour, sugar, and salt. Ensure your butter is chilled and cubed, slice the strawberries, and zest the lemons.
Making the Dough
- Mix flour, sea salt, and sugar in a bowl. Cut in the chilled butter until resembling coarse crumbs. Gradually add vanilla and cold water until a dough forms. Knead gently and refrigerate for 30 minutes.
Rolling and Baking the Crusts
- Roll the chilled dough on a floured surface to about 1/8-inch thick. Transfer to tart pans, pressing into edges and trimming excess. Blind bake at 375°F for 15-20 minutes until golden, then cool.
Preparing the Custard Filling
- Whisk yogurt, honey, eggs, sugar, and vanilla extract in a medium bowl until smooth. Pour into the cooled tart crusts.
Baking Custard Tarts
- Bake filled tarts at 350°F for 25-30 minutes until set but slightly jiggly. Allow cooling completely.
Making the Lemon Curd
- Combine lemon juice, sugar, lemon zest, and butter in a saucepan over medium heat. Whisk until melted and thickens.
- In a separate bowl, whisk the eggs. Gradually add warm lemon mixture to eggs while whisking. Transfer back to saucepan and cook on low until thickened.
- Strain the lemon curd to remove lumps and let cool.
Assembling the Tarts
- Spread cooled lemon curd over custard-filled tarts and top with fresh sliced strawberries.
Notes
Store in the fridge for up to three days covered with plastic wrap. Best served fresh; reheat individual slices lightly in the microwave if necessary.