If you’ve ever dreamed of the perfect balance between sweet, tart, and silky smoothness all nestled in a buttery crust, then you are in for a treat with this Strawberry Honey Custard Tarts with Lemon Curd Recipe. This dessert is a vibrant celebration of fresh strawberries, luscious honey-infused custard, and zesty lemon curd, all wrapped up in a delicate tart shell that crunches just right. It’s like a little bite of sunshine, perfect for any occasion where you want to impress but also savor something wonderfully homemade and comforting.
Ingredients You’ll Need
Gathering the ingredients for this Strawberry Honey Custard Tarts with Lemon Curd Recipe is refreshingly simple, yet each component plays a crucial role in building layers of flavor and texture. From the rich butter that forms the crust to the tangy lemon juice that brightens the curd, every item contributes to a harmonious dessert.
- All-purpose flour (1 1/4 cups): The foundation of the tart shell, providing structure and that tender crumb.
- Powdered sugar (1/4 cup): Adds a delicate sweetness to the dough for a balanced crust.
- Salt (1/2 teaspoon): Enhances flavor and balances sweetness.
- Unsalted butter, cold and cubed (1/2 cup / 1 stick): Essential for a flaky, rich crust—cold butter creates those perfect layers.
- Egg yolk (1 large): Binds the dough and adds richness.
- Ice water (2-3 tablespoons): Helps bring the dough together without warming the butter.
- Whole milk (3/4 cup): Provides creaminess to the custard.
- Heavy cream (3/4 cup): Makes the custard luxuriously smooth and rich.
- Honey (1/3 cup, preferably raw or local): Natural sweetness with floral notes that elevate the custard.
- Large egg yolks (4 for custard, 3 for lemon curd): The heart of both custard and lemon curd, giving the perfect texture and color.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the custard’s flavor.
- Cornstarch (2 tablespoons): Thickens the custard ensuring it sets perfectly.
- Unsalted butter (1 tablespoon for custard, 1/4 cup for lemon curd): Adds silkiness and richness to both fillings.
- Freshly squeezed lemon juice (1/2 cup, about 2 lemons): The vibrant zing that makes the lemon curd irresistible.
- Lemon zest (1 tablespoon): Intensifies the lemon flavor with fragrant oils.
- Honey or granulated sugar (1/4 cup for lemon curd): Sweetens the curd to balance lemon’s tartness.
- Fresh strawberries, sliced: The jewel on top, adding freshness and a juicy pop.
- Optional: Fresh mint leaves or powdered sugar: For a beautiful, aromatic finish.
How to Make Strawberry Honey Custard Tarts with Lemon Curd Recipe
Step 1: Prepare the Tart Shell Dough
Start by combining the flour, powdered sugar, and salt in a food processor. The dry ingredients set the stage for a buttery yet tender tart crust. Adding the cold, cubed butter in pulses will create a crumbly texture, critical for that flaky finish. The key here is to work quickly to keep the butter cold, which means you get that perfect flaky bite when baked.
Step 2: Bring the Dough Together
Next, add the egg yolk and begin to incorporate the ice water—two tablespoons at first, adding a little more if needed. The dough should just start coming together without being sticky. This step is all about balance: too much water and your dough gets tough, too little and it won’t hold together properly. Once the dough forms, gently shape it into a disk and chill it in the fridge for at least 30 minutes to help it relax and firm up for rolling.
Step 3: Roll and Cut the Tart Shells
Once chilled, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Using a round cutter, cut out circles to fit your tart pans. Press each circle into the pans gently, making sure to trim away any excess dough. Prick the bottom with a fork to prevent puffing up during baking. This pre-baking preparation is key for crisp, evenly cooked tart shells.
Step 4: Bake the Tart Shells
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line each tart shell with parchment paper and fill with pie weights or dried beans to keep the shape intact. Bake for 10 to 12 minutes, then remove the weights and parchment to bake for an additional 5 to 7 minutes until golden brown. Let them cool completely before filling to maintain their crisp texture.
How to Serve Strawberry Honey Custard Tarts with Lemon Curd Recipe
Garnishes
Fresh strawberries sliced thinly are the star garnish, lending their natural sweetness and visual appeal. A sprinkle of powdered sugar or a few fresh mint leaves not only add a pop of color but also a refreshing aroma that complements the custard’s honeyed richness and the bright lemon curd. These small touches make every tart feel elegantly finished and irresistible.
Side Dishes
This dessert pairs beautifully with a light cup of tea or a crisp glass of sparkling wine. If you’re serving a larger meal, consider fresh fruit salads or simple green salads with a citrus vinaigrette to echo the lemon curd’s brightness and keep the meal feeling balanced and fresh.
Creative Ways to Present
For a fun twist, try mini tartlets served on a wooden board, or plate a single tart with a dollop of whipped cream and a drizzle of honey. Layering with edible flowers or a side of berry coulis can turn these tarts into a centerpiece dessert that’s sure to dazzle your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
You can keep leftover tarts refrigerated in an airtight container for up to 3 days. The crust might soften slightly, so it’s best to enjoy them fresh, but refrigeration preserves the custard and lemon curd safely.
Freezing
It’s best not to freeze the filled tarts as the custard and lemon curd texture can change after thawing. However, you can freeze the baked tart shells separately for up to a month. Just thaw and fill when you’re ready for a quick dessert fix.
Reheating
If you want to warm the tart shells before filling, pop them in a 350-degree Fahrenheit oven for about 5 minutes. Avoid reheating filled tarts to maintain their perfect texture and fresh flavors.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for their texture and juiciness, frozen berries can work in a pinch, but they might release more liquid making the tart soggy. If using frozen, thaw and drain them well before decorating the tarts.
Is there a substitute for cornstarch in the custard?
Yes, you can use arrowroot powder or tapioca starch as a thickener if you don’t have cornstarch on hand. Just use the same amount and mix well to avoid lumps.
Can I make the lemon curd ahead of time?
Definitely! Lemon curd can be made several days in advance and stored in the fridge. This actually helps the flavors marry beautifully and makes assembling the tarts quicker.
What can I use if I don’t have a food processor for the dough?
You can make the dough by hand using a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Then, gently mix in the other ingredients as directed.
Are these tarts suitable for a special occasion?
Absolutely! The combination of honey, lemon curd, and fresh strawberries is elegant and refreshing, making these tarts perfect for birthdays, brunches, or festive gatherings where you want something a bit special yet surprisingly easy.
Final Thoughts
Making these Strawberry Honey Custard Tarts with Lemon Curd Recipe is a joyful kitchen adventure you’ll cherish repeating. The blend of textures and flavors offers a little bit of magic in every bite. Whether for a sunny afternoon treat or a stunning dessert, I promise you’ll fall in love with the balance of sweet honey, tangy lemon, and fresh strawberries all tucked inside that flaky crust. Give it a try and watch how quickly these tarts become a beloved favorite!
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Strawberry Honey Custard Tarts with Lemon Curd Recipe
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6-8 tarts depending on tart shell size
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Honey Custard Tarts with Lemon Curd combine a buttery, flaky tart shell with a luscious honey-infused custard and fresh lemon curd, topped with ripe strawberries. Perfect for a sophisticated dessert, these tarts balance sweet, tangy, and creamy flavors in an elegant presentation.
Ingredients
Tart Shell
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
Honey Custard Filling
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/3 cup honey (preferably raw or local)
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
Lemon Curd
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/4 cup honey or granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter
Garnish
- Fresh strawberries, sliced
- Optional: Fresh mint leaves or a dusting of powdered sugar
Instructions
- Make the Tart Shells – Prepare the Dough: In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.
- Add Liquid Ingredients: Add the egg yolk and 2 tablespoons of ice water, pulsing until the dough just comes together. Add more water if the dough is too dry.
- Chill the Dough: Turn the dough onto plastic wrap, shape into a disk, and refrigerate for at least 30 minutes to firm up.
- Roll Out the Dough: On a floured surface, roll the dough to about 1/8-inch thickness. Cut out rounds to fit tart pans using a round cutter.
- Prepare Tart Shells: Gently press dough into tart pans and trim the edges. Prick the bottoms with a fork to prevent air bubbles during baking.
- Bake Tart Shells – First Bake: Preheat oven to 350°F (175°C). Line tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes.
- Bake Tart Shells – Second Bake: Remove weights and parchment, then bake another 5-7 minutes until golden brown. Cool completely before filling.
Notes
- Ensure the butter is very cold for flaky tart shells.
- Don’t overwork the dough to keep it tender.
- Use pie weights or dried beans to prevent the crust from puffing up.
- The cooling time for tart shells is necessary to prevent soggy crust when adding custard.
- For variation, garnish with fresh mint or a light dusting of powdered sugar.
