Delicious Strawberry Honey Custard Tarts (Print Version)
# 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:
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.
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.
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:
01 -
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.