Strawberry Honey Custard Tarts with Lemon Curd

If you’re in the mood for something that’s the perfect balance of sweet, tangy, and creamy, look no further than these Strawberry Honey Custard Tarts with Lemon Curd. These little beauties are like a bite of sunshine, with a rich honey custard filling nestled in a crisp, buttery tart shell, topped with fresh strawberries and a luscious lemon curd drizzle. The combination of flavors—smooth custard, zesty lemon, and juicy berries—creates a symphony of taste that will have everyone asking for the recipe. Trust me, these tarts are the dessert to impress at your next gathering or to treat yourself on a cozy afternoon.

Why You’ll Love Strawberry Honey Custard Tarts with Lemon Curd

There are so many reasons to fall in love with these tarts:

Bright and Fresh

The tangy lemon curd and fresh strawberries provide a burst of brightness, making these tarts feel like the perfect spring or summer treat. It’s like a celebration in every bite!

Perfect Balance of Flavors

The honey custard is rich and creamy but not too heavy, and when paired with the sweet strawberries and the zesty lemon curd, it strikes the ideal balance of flavors. Sweet, tart, and creamy all in one.

Stunning Presentation

These tarts are not only delicious—they’re gorgeous. The vibrant red strawberries, the golden custard, and the glossy lemon curd create a visually stunning dessert that’s sure to impress anyone you serve it to.

Simple but Elegant

While the flavors are complex and indulgent, the recipe is surprisingly simple. You don’t need fancy equipment or a ton of time in the kitchen to make these tarts—just a little patience and love, and you’ve got a show-stopping dessert.

Ingredients

Here’s everything you’ll need to make these beautiful tarts, and trust me, it’s worth every single ingredient:

For the Tart Shells:

• All-purpose flour (for that perfect, flaky crust)
• Butter (unsalted for a delicate flavor)
• Powdered sugar (adds sweetness and lightness to the dough)
• Egg yolk (helps bind the dough and adds richness)
• Ice water (to bring the dough together)

For the Honey Custard Filling:

• Heavy cream (for that rich, velvety texture)
• Whole milk (helps balance the creaminess)
• Honey (for sweetness and a touch of floral flavor)
• Eggs (to make the custard smooth and silky)
• Vanilla extract (adds a warm, aromatic touch)

For the Lemon Curd:

• Fresh lemon juice (this is where that zesty flavor comes from!)
• Lemon zest (for an extra burst of citrusy brightness)
• Sugar (to balance the tartness of the lemons)
• Egg yolks (to thicken and smooth out the curd)
• Butter (for richness)

For the Topping:

• Fresh strawberries (the sweeter, the better)
• Fresh mint (optional, but it adds a lovely pop of color and freshness)

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get to baking! These tarts might seem fancy, but they come together in a few simple steps that will leave you with a dessert that’s both gorgeous and mouthwateringly delicious.

Make the Tart Shells

Start by making the tart shells. In a food processor, combine the flour, butter, and powdered sugar until the mixture looks like coarse crumbs. Add the egg yolk and a tablespoon of ice water, and pulse until the dough just comes together. You may need to add a little more water, but be careful not to overwork the dough.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill. This step is key for making sure your crust is nice and flaky.

Once chilled, roll out the dough on a lightly floured surface and carefully press it into your tart pans. Trim any excess dough, and then prick the bottom of the crust with a fork to prevent it from puffing up during baking. Chill the tarts again for 10-15 minutes before baking.

Blind Bake the Tart Shells

Preheat your oven to 350°F (175°C). Place a sheet of parchment paper over the tart shells and fill them with pie weights or dried beans. Bake for 10-12 minutes, or until the edges are golden. Remove the parchment paper and weights, then bake for another 5-7 minutes until the bottoms are golden and crisp. Allow the tart shells to cool completely.

Make the Honey Custard

While the tarts are cooling, it’s time to make the honey custard. In a saucepan over medium heat, combine the cream and milk. Stir occasionally until the mixture is hot but not boiling. Remove from heat.

In a separate bowl, whisk together the eggs, honey, and vanilla extract until smooth. Gradually add the hot milk mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.

Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Be careful not to let it boil! Once thickened, remove from heat and let it cool slightly before filling the tart shells.

Make the Lemon Curd

Now, let’s make that silky lemon curd! In a heatproof bowl, whisk together the lemon juice, zest, and sugar. Add the egg yolks and whisk until smooth.

Place the bowl over a pot of simmering water (double boiler style) and cook, whisking constantly, until the curd thickens (about 10-12 minutes). Remove from heat and stir in the butter until it melts and the curd becomes smooth and glossy. Allow it to cool slightly before using.

Assemble the Tarts

Once the tart shells have cooled, fill each one with the honey custard, smoothing it out with the back of a spoon. Then, drizzle a little lemon curd over the top of the custard (a little goes a long way!).

Top each tart with fresh strawberries, arranged beautifully to make them look like a work of art. You can also garnish with a sprig of fresh mint if you’d like to add a touch of green.

Chill and Serve

Refrigerate the tarts for at least 2 hours before serving. This allows the custard and lemon curd to set properly and gives the flavors time to meld together.

Serve chilled and watch as everyone swoons over these perfect little tarts!

How to Serve Strawberry Honey Custard Tarts with Lemon Curd

These tarts are perfect for any occasion, whether it’s a casual afternoon treat or a fancy dinner party. Here are a few ideas for how to serve them:

With a Cup of Tea

Pair these tarts with a light, floral tea (like Earl Grey or chamomile) to complement the citrusy lemon curd and the honey custard.

As Part of a Dessert Spread

Serve these tarts alongside other desserts like macarons, mini cheesecakes, or fruit tarts for a dazzling dessert buffet.

Fresh Fruit Salad

Serve the tarts with a refreshing fruit salad—maybe with a bit of mint or a drizzle of honey to bring out the natural sweetness of the fruit.

Additional Tips

Make Ahead

You can make both the tart shells and custard a day in advance to save time. Just assemble the tarts right before serving to keep the crust crispy.

Substitute with Other Fruits

If strawberries aren’t in season, you can easily swap them for other fruits like raspberries, blueberries, or even peaches. The lemon curd pairs wonderfully with just about any fresh fruit!

Storage Tips

Store the tarts in an airtight container in the refrigerator for up to 3 days. The crust may soften a little over time, but they’ll still be delicious.

FAQ Section

Q1: Can I use store-bought tart shells?

A1: Yes, if you’re short on time, you can use pre-made tart shells. Just be sure to bake them as directed, and fill them with the honey custard and lemon curd as usual.

Q2: Can I make the lemon curd ahead of time?

A2: Absolutely! The lemon curd can be made up to 3 days ahead of time. Just store it in an airtight container in the refrigerator and allow it to cool completely before using.

Q3: Can I use a different sweetener instead of honey?

A3: Yes, you can substitute the honey with maple syrup or agave nectar, though it will slightly change the flavor profile of the custard.

Q4: Can I freeze these tarts?

A4: While the tarts are best fresh, you can freeze the assembled tarts before adding the fresh fruit. To freeze, wrap them tightly in plastic wrap and foil, then store in the freezer for up to 2 months. When ready to serve, thaw in the fridge overnight, then top with fresh fruit.

Q5: Can I make the honey custard vegan?

A5: Yes! Substitute the heavy cream and milk with coconut cream or a plant-based milk of your choice, and use a vegan egg replacer to make the custard vegan-friendly.

Q6: How do I store leftovers?

A6: Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Enjoy chilled!

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