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
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
- 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.
