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
Scale
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.
