If you are searching for a dessert that is both elegant and bursting with vibrant flavors, look no further than the Strawberry Honey Custard Tarts with Lemon Curd Recipe. This delightful treat combines a crisp, buttery tart shell with a luscious honey custard, topped with zesty lemon curd and fresh, juicy strawberries. The balance of creamy sweetness, tangy citrus, and fresh fruit makes every bite a refreshing celebration of spring and summer, perfect for impressing your guests or indulging in a special personal treat.
Ingredients You’ll Need
The magic of the Strawberry Honey Custard Tarts with Lemon Curd Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role in creating a dessert that is rich in texture, vibrant in color, and bursting with flavor.
- 1 1/4 cups all-purpose flour: Provides the sturdy yet tender base for the tart crust.
- 1/4 cup powdered sugar: Sweetens the crust delicately and ensures a fine texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup (1 stick) unsalted butter, cold and cubed: Gives the crust that flaky, buttery goodness we all crave.
- 1 large egg yolk: Binds the dough together and adds richness.
- 2-3 tablespoons ice water: Helps bring the dough together without melting the butter.
- 3/4 cup whole milk: Adds creaminess to the custard.
- 3/4 cup heavy cream: Enhances the custard’s texture and richness.
- 1/3 cup honey (preferably raw or local): Infuses the custard with natural sweetness and floral notes.
- 4 large egg yolks: Essential for thickening the custard beautifully.
- 1 teaspoon vanilla extract: Adds warm, comforting flavor to the custard.
- 2 tablespoons cornstarch: Ensures the custard sets perfectly without curdling.
- 1 tablespoon unsalted butter: Gives the custard a silky finish.
- 1/2 cup freshly squeezed lemon juice (about 2 lemons): Makes the lemon curd refreshingly tangy.
- 1 tablespoon lemon zest: Boosts the bright citrus aroma of the curd.
- 1/4 cup honey or granulated sugar: Sweetens the lemon curd while balancing the tartness.
- 3 large egg yolks: Thickens the lemon curd to a luscious texture.
- 1/4 cup unsalted butter: Adds richness and smoothness to the lemon curd.
- Fresh strawberries, sliced: Provides the final, fresh, juicy topping with vibrant color.
- Optional: Fresh mint leaves or a dusting of powdered sugar: Enhances presentation and adds a light herbal or sweet touch.
How to Make Strawberry Honey Custard Tarts with Lemon Curd Recipe
Step 1: Prepare the Tart Shells
Begin with the foundation of the tart by making the dough. Using a food processor makes it quick and easy to combine the flour, powdered sugar, and salt. Adding cold, cubed butter and pulsing it in bursts creates a coarse crumb texture, which is crucial for that flaky crust. Once you add the egg yolk and ice water, pulse just enough until the dough forms—it’s important not to overwork it! Refrigerate the dough to rest and firm up, making it easier to roll out and ensuring a tender crust.
Step 2: Roll and Bake the Tart Shells
After chilling, roll the dough out carefully on a lightly floured surface until it is about 1/8-inch thick. Cut rounds to fit your tart pans, gently pressing the dough into shape and trimming any extra. Pricking the bottoms with a fork helps prevent bubbles, creating an even bake. Using pie weights or dried beans during the initial bake keeps the shells from puffing up. Bake until golden and allow them to cool completely before filling. These crisp shells are the perfect vehicle for our custard and curd.
Step 3: Make the Honey Custard
The custard is where the rich creaminess and sweet honey flavor come alive. Heat milk, cream, and honey just until simmering, while whisking egg yolks with vanilla and cornstarch separately. Tempering the eggs with a bit of hot milk ensures they don’t scramble, and returning the mixture to heat thickens the custard beautifully. Whisking in butter at the end adds a silky sheen and smooth finish. After cooling, refrigerate the custard so it’s perfectly set but still luscious for filling.
Step 4: Prepare the Lemon Curd
Lemon curd is the bright star that adds a zingy contrast. Combine fresh lemon juice, zest, sweetener, and egg yolks, and cook gently over simmering water, whisking constantly until thickened. This double boiler method prevents curdling and guarantees a smooth, glossy curd. Incorporating butter at the finish creates a velvety texture and richness that pairs wonderfully with the honey custard underneath.
Step 5: Assemble the Strawberry Honey Custard Tarts with Lemon Curd Recipe
Start with a layer of honey custard inside the cooled tart shells. Gently spread a layer of lemon curd on top of the custard, combining creaminess with citrus brightness. Then, artfully arrange the fresh strawberry slices as a vibrant, juicy crown. A few fresh mint leaves or a light dusting of powdered sugar can add a charming finishing touch. Chill the assembled tarts to let everything set and meld together before serving.
How to Serve Strawberry Honey Custard Tarts with Lemon Curd Recipe
Garnishes
The final touches can elevate these tarts from beautiful to breathtaking. Fresh mint leaves offer a fragrant, herbaceous note that complements the fruitiness. A careful dusting of powdered sugar creates a delicate, snowy effect that makes the presentation irresistible. For a bit of extra sparkle, you could even drizzle a tiny bit of honey over the strawberries just before serving.
Side Dishes
While these tarts shine on their own, pairing them with a light, refreshing side can make your dessert experience even more special. A crisp white wine or sparkling lemonade pairs beautifully, while a simple mixed green salad with toasted nuts and a citrus vinaigrette can contrast the richness with fresh crunch and acidity, perfect for a summer brunch or afternoon gathering.
Creative Ways to Present
Try serving individual tarts on pretty dessert plates with a small scoop of vanilla bean ice cream or a dollop of whipped cream to add richness. Layering extra lemon curd and a few sliced strawberries alongside the tart as a mini fruit salad can elevate the presentation further. For parties, arrange a tart platter topped with edible flowers and fresh herbs to wow your guests visually as much as with flavor.
Make Ahead and Storage
Storing Leftovers
Once assembled, these tarts keep well in the refrigerator for up to two days. Cover them loosely with plastic wrap to protect the delicate toppings and prevent the crust from getting soggy. They make a fantastic make-ahead dessert if you want to prepare in advance for a dinner party or special occasion.
Freezing
Freezing is not recommended for already assembled Strawberry Honey Custard Tarts with Lemon Curd Recipe because the fresh strawberries and custard lose their texture and freshness. However, the tart shells can be baked ahead and frozen, wrapped tightly, then thawed and filled on the day you plan to serve.
Reheating
Since this dessert is best enjoyed chilled, reheating is not advised. Instead, allow refrigerated tarts to sit at room temperature for 10-15 minutes before serving to bring out the flavors fully without compromising texture.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are ideal for their texture and appearance, but if you only have frozen strawberries, make sure to thaw and drain them well to avoid excess moisture making the tart soggy.
Is there a substitute for cornstarch in the custard?
Yes, you can use an equal amount of all-purpose flour, but cornstarch is preferred for its smooth thickening without altering taste or texture.
How long will the tart shells stay crisp after baking?
If stored correctly in an airtight container once cooled, tart shells stay crisp for up to two days before filling. Once filled, the crust will gradually soften due to moisture in the custard.
Can I make the lemon curd without a double boiler?
Yes, but you must cook the curd on very low heat and whisk continuously to prevent curdling or scrambling the eggs. A double boiler is recommended for best results.
What can I do if my custard curdles during cooking?
If the custard curdles, remove it from heat immediately and whisk vigorously. Straining the custard through a fine sieve can also help smooth it out, salvaging your batch.
Final Thoughts
Making the Strawberry Honey Custard Tarts with Lemon Curd Recipe is such a joyful experience because it blends effortless techniques with spectacular results. Whether you’re treating yourself after a long day or showing up with a stunning dessert for friends, these tarts deliver bright, balanced flavors and textures that feel like pure sunshine. I can’t wait for you to make these and savor every delightful bite.
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Strawberry Honey Custard Tarts with Lemon Curd Recipe
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Honey Custard Tarts with Lemon Curd are a delightful blend of creamy honey-infused custard and tangy lemon curd nestled in a buttery, crisp tart shell. Garnished with fresh strawberries and a touch of mint or powdered sugar, these tarts offer a perfect balance of sweet and citrus flavors in an elegant, refreshing dessert ideal for any occasion.
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
- 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
- Prepare the Dough: In a food processor, combine flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing until the dough just comes together. Add more water if needed.
- Chill the Dough: Turn the dough onto plastic wrap, form it into a disk, wrap tightly, and refrigerate for at least 30 minutes to firm up.
- Roll Out and Cut Dough: On a lightly floured surface, roll dough to about 1/8-inch thickness. Use a round cutter to cut circles fitting tart pans, then gently press dough into pans and trim excess. Prick bottoms with a fork to prevent bubbling during baking.
- Bake Tart Shells: Preheat oven to 350°F (175°C). Line shells with parchment and fill with pie weights or dried beans. Bake 10-12 minutes, then remove weights and parchment, baking another 5-7 minutes until golden. Cool completely.
- Make Honey Custard: In a saucepan, heat whole milk, heavy cream, and honey over medium until simmering. Whisk egg yolks, vanilla, and cornstarch in a bowl. Temper eggs by gradually whisking in 1/4 cup hot milk mixture. Return combined egg mixture to saucepan, whisking constantly, and cook until thickened (3-5 mins). Remove from heat, whisk in butter until smooth. Cool to room temp, then refrigerate for 30+ mins.
- Prepare Lemon Curd: Whisk lemon juice, zest, honey (or sugar), and egg yolks in a heatproof bowl. Set over simmering water (double boiler) and whisk constantly until thickened (~8-10 mins). Remove from heat, whisk in butter until smooth. Cool to room temp, then refrigerate till assembly.
- Assemble Tarts: Fill cooled tart shells with a layer of honey custard, spreading evenly. Top with a layer of lemon curd, smoothing gently. Arrange sliced strawberries on top. Optionally, garnish with mint leaves or powdered sugar.
- Chill and Serve: Refrigerate assembled tarts for at least 30 minutes to set custard and curd. Serve chilled for optimal flavor and texture.
Notes
- Make sure to chill the tart dough well to avoid shrinking during baking.
- Tempering the eggs in the custard prevents curdling and ensures a smooth texture.
- The double boiler method for lemon curd prevents overheating and scrambling of the eggs.
- Pie weights or dried beans help keep tart shells flat and prevent puffing up.
- Use fresh, ripe strawberries for the best flavor and appearance.
- The tarts can be made a day ahead and refrigerated, but add fresh strawberries just before serving.
