Few desserts capture the essence of spring and summer like Strawberry Honey Custard Tarts with Lemon Curd. This elegant yet comforting dessert combines the buttery crispness of a tart shell, the silky smoothness of honey-sweetened custard, the bright freshness of strawberries, and the vibrant tang of homemade lemon curd. Every bite is a harmony of flavors, making it the perfect treat for brunch, afternoon tea, or a special occasion.
In this article, we’ll explore the beauty of this dessert, essential baking tips, creative variations, perfect pairings, and frequently asked questions to help you achieve bakery-quality tarts at home.
Why These Tarts Are a Must-Try Dessert
1. A Perfectly Balanced Flavor Profile
These tarts offer a beautiful contrast of flavors:
- The rich, buttery tart crust provides a crisp foundation.
- The honey-sweetened custard is creamy and delicately sweet.
- The fresh strawberries add natural juiciness and color.
- The lemon curd drizzle introduces a zesty, tangy brightness that ties everything together.
2. The Ideal Combination of Textures
Each element in this dessert plays a role in creating an unforgettable bite:
- The crisp, flaky tart shell gives a light crunch.
- The custard is smooth and velvety.
- The strawberries provide a juicy burst.
- The lemon curd adds a luscious drizzle to balance it all.
3. A Stunning Dessert for Any Occasion
Whether you’re hosting a tea party, bridal shower, Mother’s Day brunch, or Easter celebration, these tarts make for a beautifully presented, elegant dessert that looks as good as it tastes.
4. A Step Above Traditional Strawberry Tarts
Unlike a basic fruit tart, these honey custard tarts are more decadent and unique. The natural sweetness of honey elevates the custard without overpowering the delicate flavors.
5. Easily Customizable for Different Tastes
Want to make this dessert even more exciting? Keep reading for creative variations and ingredient swaps to suit different preferences.
Strawberry Honey Custard Tarts with Lemon Curd: A Symphony of Flavors
Ingredients:
For the Crust:
- All-Purpose Flour: 1¾ cups
- Sea Salt: ¾ teaspoon
- Granulated Sugar: 1½ teaspoons
- Unsalted Butter: ½ cup, chilled and cubed
- Vanilla Extract: 1 teaspoon
- Cold Water: ¼ cup plus 2 tablespoons
For the Filling:
- Fresh Strawberries: 2 cups, sliced
- Vanilla Yogurt: 1 cup
- Honey: 1 tablespoon
- Large Eggs: 2
- Granulated Sugar: 3 tablespoons
- Vanilla Extract: 1 teaspoon
For the Lemon Curd:
- Large Eggs: 3
- Fresh Lemon Juice: ½ cup
- Granulated Sugar: 1 cup
- Lemon Zest: ¼ cup (approximately 2 lemons)
- Unsalted Butter: 6 tablespoons, cubed
- Coarse Salt: A pinch
Directions:
- Prepare the Lemon Curd:
- In a medium saucepan over low heat, whisk together the butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until the mixture is well combined.
- Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth consistency.
- Continue to cook the mixture over low heat for about 8 to 9 minutes, whisking frequently, until it thickens to a custard-like consistency.
- Remove the saucepan from heat and allow the lemon curd to cool completely. Once cooled, transfer it to the refrigerator to chill until ready for use.
- Prepare the Pie Dough:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and sea salt. Mix until the dry ingredients are fully incorporated.
- Add the chilled, cubed butter to the flour mixture. Using a pastry blender or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Pour in the vanilla extract and the cold water. Stir until the dough begins to clump together.
- Transfer the dough onto a lightly floured surface. Gently fold the dough into itself until all the flour is incorporated and it forms a cohesive ball. If the dough feels too sticky, sprinkle a bit more flour onto the surface or your hands.
- Divide the dough into four equal portions. Shape each portion into a disc approximately ½ inch thick. Wrap each disc in plastic wrap and refrigerate for 15 minutes to 1 hour to firm up.
- Assemble and Bake the Tarts:
- Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll each disc into a 5-inch circle.
- Carefully line four 4-inch tart pans with the rolled-out dough circles, pressing the dough gently into the edges and trimming any excess. Crimp the edges as desired for a decorative finish.
- Prick the bottoms of the crusts with a fork to prevent them from puffing up during baking. Line each crust with a piece of parchment paper and fill with pie weights or dried beans to keep the crusts flat.
- Bake the crusts in the preheated oven for 10 minutes. After 10 minutes, remove the parchment paper and pie weights. Set the partially baked crusts aside to cool completely.
- In a mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined. Stir in the vanilla yogurt and honey until the mixture is smooth.
- Arrange the sliced strawberries evenly over the cooled tart crusts. Pour the custard mixture over the strawberries, filling each tart shell.
- Return the filled tarts to the oven and bake for 30 to 35 minutes, or until the crusts are golden brown and the custard filling is set.
- Remove the tarts from the oven and allow them to cool for about 5 minutes. Drizzle the chilled lemon curd over the top of each tart before serving.
Nutritional Information:
Per Serving (1 tart):
- Calories: Approximately 450
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 150mg
- Sodium: 350mg
- Total Carbohydrates: 55g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 8g
Please note that these nutritional values are approximate and can vary based on specific ingredients and portion sizes.
Tips for Making the Perfect Strawberry Honey Custard Tarts
1. Master the Tart Crust for a Crisp, Buttery Base
- Use cold butter to ensure a flaky, tender crust.
- Avoid overworking the dough to prevent toughness.
- Chill the dough before rolling and baking to help it hold its shape.
- Blind-baking with pie weights prevents the crust from puffing up.
2. Achieve a Smooth and Creamy Custard
- Use room temperature eggs to prevent curdling when mixed with warm ingredients.
- Whisk the custard mixture gently to avoid incorporating too much air, which can cause bubbles in the final texture.
- Bake until the custard is just set—it should jiggle slightly when removed from the oven.
3. Use Fresh, Ripe Strawberries for the Best Flavor
- Opt for sweet, in-season strawberries to get the best natural flavor and juiciness.
- If strawberries are out of season, you can substitute them with raspberries, blueberries, or a mix of berries.
4. Perfect Your Lemon Curd for a Silky Finish
- Use freshly squeezed lemon juice for a bright, citrusy kick.
- Strain the curd through a fine mesh sieve to remove any cooked egg bits and ensure smoothness.
- Allow the curd to cool completely before drizzling it over the tarts.
Creative Variations to Try
1. Mixed Berry Custard Tarts
Instead of just strawberries, use a combination of blueberries, raspberries, and blackberries for a colorful and tangy twist.
2. Lavender Honey Custard Tarts
Infuse the custard with a hint of lavender for a floral, aromatic flavor that pairs beautifully with honey and lemon.
3. Chocolate-Dipped Strawberry Tarts
For a decadent variation, dip the strawberries in melted dark chocolate before placing them on the custard.
4. Coconut Lemon Tarts
Replace the butter in the tart crust with coconut oil and add a bit of shredded toasted coconut to the filling for a tropical touch.
5. Almond-Flavored Honey Custard Tarts
Add a splash of almond extract to the custard for a nutty depth of flavor that complements the honey and lemon.
Best Pairings for Strawberry Honey Custard Tarts
These tarts pair well with a variety of beverages and accompaniments to enhance their delicate flavors:
1. Tea Pairings
- Earl Grey Tea: The citrusy notes complement the lemon curd.
- Chamomile Tea: A floral, honey-like flavor that enhances the custard.
- Green Tea with Jasmine: A fresh, light contrast to the creamy richness.
2. Coffee Pairings
- Latte with Honey: Enhances the natural honey sweetness in the custard.
- Espresso or Americano: The boldness of coffee contrasts beautifully with the creamy custard.
3. Wine Pairings
- Prosecco or Champagne: The bubbles and acidity balance the tart’s richness.
- Moscato: A lightly sweet wine that pairs well with strawberries and honey.
- Sauvignon Blanc: A crisp, citrusy white wine that complements the lemon curd.
4. Side Dishes for a Dessert Platter
- Fresh berries with a drizzle of honey
- Dark chocolate truffles
- Shortbread cookies
Frequently Asked Questions (FAQs)
1. Can I make these tarts ahead of time?
Yes! You can:
- Prepare the tart dough up to 2 days in advance and refrigerate.
- Bake the tart shells a day before assembling.
- Make the lemon curd and store it in the refrigerator for up to 1 week.
2. Can I use store-bought tart shells?
Absolutely! While homemade crust offers the best flavor, store-bought pre-baked tart shells are a great time-saving alternative.
3. How do I store leftover tarts?
- Store in an airtight container in the refrigerator for up to 3 days.
- The crust may soften slightly over time, but the flavors will still be delicious.
4. Can I freeze these tarts?
It’s best to freeze the baked tart shells separately and assemble the tarts fresh when serving. Custard and fresh fruit do not freeze well.
5. What can I substitute for honey in the custard?
You can use maple syrup or agave nectar for a slightly different but equally delicious sweetness.
6. How do I prevent my lemon curd from curdling?
- Cook it low and slow, whisking constantly.
- Strain the curd after cooking to remove any small bits of cooked egg.
Conclusion: A Dessert That Blends Elegance with Comfort
Strawberry Honey Custard Tarts with Lemon Curd are more than just a dessert—they are a celebration of flavors and textures. From the crisp tart shell to the silky honey custard, the juicy strawberries, and the bright citrus drizzle, every bite is a perfect balance of sweet and tangy.
Whether you’re making them for a special occasion or simply to treat yourself, these tarts are guaranteed to impress. The best part? They can be customized in countless ways to fit your preferences.
So, roll up your sleeves, grab some fresh strawberries, and create a dessert that’s as beautiful as it is delicious!
Print
No-Bake Strawberry Honey Custard Tarts
- Total Time: 1 hour 10 minutes
- Yield: 4 small tarts
Description
These Strawberry Honey Custard Tarts with Lemon Curd are a beautiful fusion of flavors and textures. A buttery, crisp tart shell holds a silky honey-sweetened custard, topped with fresh strawberries and a drizzle of homemade lemon curd for the perfect balance of sweet and tangy. Whether served at a brunch, afternoon tea, or a special gathering, these elegant tarts are sure to impress!
Ingredients
- A flaky butter tart crust, made with all-purpose flour, cold butter, and a touch of vanilla for extra richness.
- A luscious honey custard filling, featuring eggs, vanilla yogurt, honey, and sugar for a smooth, delicate texture.
- Fresh sliced strawberries, bringing natural sweetness and vibrant color.
- Tangy lemon curd, made with fresh lemon juice, zest, sugar, and butter, adding the perfect citrusy contrast.
Instructions
Make the Tart Crust
- Mix flour, sugar, and salt, then cut in cold butter until crumbly.
- Add cold water and vanilla, knead gently, then chill the dough.
Prepare the Lemon Curd
- Whisk eggs, sugar, lemon juice, and zest over low heat until thickened.
- Stir in butter until smooth, then cool completely.
Bake the Tart Shells
- Roll out the chilled dough and press into tart pans.
- Prick the bottoms, blind bake until golden, then let cool.
Make the Custard Filling
- Whisk eggs, honey, vanilla yogurt, and sugar until smooth.
- Pour into the cooled tart shells and bake until set.
Assemble the Tarts
- Arrange sliced strawberries over the cooled custard.
- Drizzle with lemon curd and serve.
Notes
- For a flakier crust, keep all ingredients cold and avoid overworking the dough.
- To enhance the lemon flavor, add extra zest to the curd.
- For an extra touch of sweetness, sprinkle a little powdered sugar over the finished tarts.
- Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
