1. Home
  2. Recipes
  3. Delicious Strawberry Honey Custard Tarts

Strawberry Honey Custard Tarts with Lemon Curd

Featured in Sweet Moments of Joy.

These Strawberry Honey Custard Tarts feature a yogurt-based custard sweetened with honey and fresh strawberries in a flaky, golden pie crust. Topped with a drizzle of homemade lemon curd.
Pin it Share it Send it Print it Jump To Recipe
Recipes Fives Halima
Updated on Sat, 26 Apr 2025 19:04:03 GMT
Strawberry Honey Custard Tarts with Lemon Curd Pin it
Strawberry Honey Custard Tarts with Lemon Curd | recipesfives.com

Delight in the perfect spring dessert with Strawberry Honey Custard Tarts with Lemon Curd. These tarts combine the freshness of strawberries, the richness of honey custard, and the tanginess of lemon curd, all in one delightful bite.

I first tried these tarts at a friend's Easter brunch, and they were an instant hit. The blend of sweet and tangy flavors was a refreshing change from traditional desserts.

Essential Ingredients

  • Strawberries: Fresh, ripe strawberries add a natural sweetness and vibrant color. Choose plump, red strawberries for the best flavor.
  • Honey: Provides a rich, natural sweetness to the custard. Opt for local, raw honey if available.
  • Lemon Curd: Adds a tangy contrast to the sweet custard. You can make your own or use store-bought for convenience.
  • Pie Crust: A flaky, buttery crust holds everything together. Use your favorite recipe or store-bought crust.
  • Eggs: Essential for the custard, providing structure and richness. Use fresh, high-quality eggs.
  • Heavy Cream: Creates a smooth, creamy texture in the custard. Choose a high-fat content for the best results.

Crafting Your Tarts

Prepare the Crust
Roll out your pie crust and cut into circles to fit your tart pans. Press the dough gently into the pans, ensuring it covers the sides and bottom evenly. Prick the base with a fork to prevent bubbling.
Bake the Crust
Preheat your oven and blind bake the crust until it's golden brown. This ensures a crispy base for your tarts.
Make the Honey Custard
In a saucepan, heat the heavy cream and honey until just simmering. In a separate bowl, whisk together eggs and a pinch of salt. Slowly pour the hot cream mixture into the eggs, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat until it thickens enough to coat the back of a spoon.
Assemble the Tarts
Spoon a layer of lemon curd into each baked tart shell. Pour the honey custard over the lemon curd, filling the shells almost to the top.
Bake the Tarts
Place the tarts in the oven and bake until the custard is set but still slightly jiggly in the center. Allow the tarts to cool completely before adding the strawberries.
Add the Strawberries
Slice the strawberries and arrange them on top of the cooled custard. Brush with a glaze of honey and water for a shiny finish.
Strawberry Honey Custard Tarts with Lemon Curd Recipe Pin it
Strawberry Honey Custard Tarts with Lemon Curd Recipe | recipesfives.com

Strawberries have always been a favorite in my family. My grandmother used to grow them in her garden, and we would pick them fresh for desserts. The taste of these tarts brings back fond memories of those summer days.

Serving Ideas

These tarts are delightful on their own, but you can also pair them with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancy touch, garnish with a sprig of fresh mint.

Customize Your Tarts

Feel free to swap the strawberries for other berries like raspberries or blueberries. You can also experiment with different types of honey for a unique flavor twist.

Storing and Reheating

Store leftover tarts in the refrigerator for up to three days. To reheat, place them in a low-temperature oven for a few minutes until warmed through.

These Strawberry Honey Custard Tarts with Lemon Curd are a delightful addition to any spring gathering. The combination of flavors and textures makes them a standout dessert that everyone will love.

Easy Strawberry Honey Custard Tarts with Lemon Curd Pin it
Easy Strawberry Honey Custard Tarts with Lemon Curd | recipesfives.com

Frequently Asked Questions

→ Can I use store-bought lemon curd?
Yes, but homemade lemon curd adds a special touch.
→ Can I make the tarts ahead of time?
Yes, you can make them a day ahead and store them in the refrigerator.
→ Can I use a different fruit?
Yes, you can swap strawberries for other berries or fruits.
→ Can I freeze the tarts?
It's best to enjoy them fresh, but you can freeze the crust before assembling.
→ How do I store the leftovers?
Store the tarts in an airtight container in the refrigerator for up to 3 days.

Delicious Strawberry Honey Custard Tarts

Enjoy these strawberry honey custard tarts with a flaky crust and lemon curd topping.

Prep Time
~
Cook Time
~
Total Time
~
By: Halima

Category: Decadent Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 4-inch tarts)

Dietary: Vegetarian

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

Step 01

In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, zest, and salt until combined. Add eggs one at a time, whisking until fully mixed each time. Cook over low heat for about 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat and cool completely. Chill in the fridge until ready to use.

Step 02

Preheat the oven to 375°F (190°C). In a large mixing bowl, mix together the flour, sugar, and salt until fully combined. Add the cubed butter and, using a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea. Pour in the vanilla extract and cold water. Stir until the dough clumps together. Move the dough to a floured surface and fold the dough into itself until the flour is incorporated and forms a ball. Divide the dough into quarters and pat each one down into four discs, about 1/2 inch thick. Wrap in plastic and chill in the fridge for 15 minutes to an hour. Remove the dough from the fridge. Roll it out into 5-inch circles on a lightly floured surface and use to line four 4-inch tart pans. Crimp the edges as desired. Prick the bottoms with a fork. Line the chilled dough crusts with parchment paper and fill each with baking beans. Bake for 10 minutes, then remove the paper and beans. Remove from heat and let them cool completely.

Step 03

Make the filling: Whisk the eggs, sugar, and vanilla extract together and then stir in the honey yogurt. Place the strawberries on top of the cooled crust. Pour the filling over the strawberries. Bake for 30-35 minutes, until the crust is golden and the custard filling is set. Cool for 5 minutes, drizzle with lemon curd, and serve.

Notes

  1. If you prefer one large pie to the individual tarts, simply pat the ball of dough into one large disc. Then follow the recipe as written except: instead of 4 4-inch tart pans, use a 12-inch single tart pan and cook the entire tart for 40-45 minutes.

Tools You'll Need

  • Medium saucepan
  • Large mixing bowl
  • Pastry blender or forks
  • 4-inch tart pans
  • Parchment paper
  • Baking beans