As I stood by the window, the sweet scent of strawberries wafted into the kitchen, teasing my senses and igniting a craving for a delightful spring dessert. These Strawberry Honey Custard Tarts with Lemon Curd are not just any treat; they’re a beautiful celebration of seasonal flavors, perfect for your Easter brunch or special gatherings. With a silky yogurt-based custard nestled in a flaky pie crust, topped with fresh, juicy strawberries and a zesty homemade lemon curd, each bite brings a refreshing burst of happiness. Plus, they’re simple to make and allow for flexible fruit substitutions, making them a truly versatile dessert to impress your loved ones. Who wouldn’t want to indulge in this slice of sunshine? Ready to whip up some joy in your kitchen?
Why Make Strawberry Honey Custard Tarts?
Deliciously Dreamy: Each tart is a harmonious blend of creamy yogurt custard and fresh strawberries, creating a light and refreshing dessert.
Spring Celebration: Perfect for Easter brunch, these tarts embody the essence of spring with their vibrant colors and flavors.
Versatile Options: Feel free to swap strawberries for any seasonal fruit you love, like peaches or blueberries, allowing you to customize this delightful treat.
Easy, Effortless Baking: With only a few simple steps, you can create beautiful tarts that will impress your family and friends.
Crowd Pleaser: Whether it’s a casual gathering or a festive occasion, these tarts are guaranteed to be a hit among guests. Pair them with Lemon Ricotta Pancakes or a light salad for a truly memorable meal!
Strawberry Honey Custard Tarts Ingredients
For the Crust
- Flour – A key player that gives structure to your crust for those flaky bites.
- Sea Salt – Elevates the flavors, making every bite delightful.
- Sugar – Adds sweetness and can be replaced with brown sugar for a deeper flavor.
- Butter (chilled and cubed) – Provides richness and flakiness; opt for margarine if you need a dairy-free option.
- Vanilla Extract – Infuses lovely flavor; homemade vanilla essence is an excellent alternative.
- Cold Water – Helps bind the crust ingredients; make sure it’s icy cold for the best results.
For the Filling
- Strawberries (sliced) – Fresh, juicy, and natural sweetness; swap for blueberries or peaches for a different twist.
- Vanilla Yogurt – Creamy base for the custard that brings delicious flavor; plain yogurt can work too—just add some vanilla.
- Honey – Natural sweetness in the custard; for a vegan approach, try maple syrup instead.
- Eggs – Essential for structure and richness; consider a flax or chia egg for a vegan variant.
For the Lemon Curd
- Lemon Juice – Adds tartness—fresh juice is best for vibrant flavor.
- Lemon Zest – Provides fragrant oils and an aromatic kick to your curd.
- Unsalted Butter – Creaminess that takes your lemon curd to the next level; plant butter is a great dairy-free substitute.
- Coarse Salt – Balances the sweetness of your lemon curd for a harmonious flavor.
These Strawberry Honey Custard Tarts with Lemon Curd are sure to brighten your spring gatherings!
Step‑by‑Step Instructions for Strawberry Honey Custard Tarts with Lemon Curd
Step 1: Prepare Lemon Curd
In a medium saucepan, combine ½ cup of unsalted butter, 1 cup of sugar, ½ cup of lemon juice, 2 teaspoons of lemon zest, and a pinch of coarse salt. Over medium heat, whisk until the butter melts. Gradually add 4 eggs, one at a time, whisking continuously until the mixture thickens, about 8-10 minutes. Once thickened, transfer to a bowl and chill in the fridge for at least 2 hours.
Step 2: Make Pie Dough
In a large mixing bowl, whisk together 1 ½ cups of flour, 2 tablespoons of sugar, and ½ teaspoon of sea salt. Cut in ½ cup of chilled, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in 1 teaspoon of vanilla extract and 2-4 tablespoons of cold water until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
Step 3: Roll Out Dough
Once the dough has chilled, lightly flour your work surface and roll out the dough to about ¼ inch thick. Cut out circles slightly larger than your tart pans. Carefully transfer the dough into each pan, pressing gently to fit. Crimp the edges for a decorative touch and prick the bottom with a fork to prevent bubbling. Chill the crusts for another 15 minutes.
Step 4: Pre-bake Crusts
Preheat your oven to 375°F (190°C). Line each tart shell with parchment paper and fill with pie weights or dried beans to keep them from puffing up. Bake for 10-12 minutes or until lightly golden, then remove the weights and parchment. Return to the oven for an additional 5 minutes until the bases are lightly crisped. Remove and let cool completely.
Step 5: Prepare Custard Filling
In a medium bowl, whisk together 2 eggs, ½ cup of sugar, and 1 teaspoon of vanilla extract until combined. Slowly fold in 1 cup of vanilla yogurt and ¼ cup of honey until smooth. Pour this creamy mixture into the cooled tart shells, ensuring even distribution. The custard should fill each shell, leaving a bit of space for the strawberries.
Step 6: Assemble Tarts
Layer the sliced strawberries over the custard filling in each tart shell, arranging them in a visually appealing pattern. Bake the tarts at 350°F (175°C) for 30-35 minutes or until the custard is set, with a slight jiggle in the center. Keep an eye on the edges to avoid over-browning. Once baked, remove from the oven and allow to cool on a wire rack.
Step 7: Finish
Once the Strawberry Honey Custard Tarts have cooled completely, generously drizzle the chilled lemon curd atop each tart, allowing it to cascade down the sides for a striking finish. These tarts are best served chilled or at room temperature, offering a delightful balance of flavors that perfectly capture the essence of spring.
What to Serve with Strawberry Honey Custard Tarts with Lemon Curd
Brighten your spring table with delightful accompaniments that complement these tarts perfectly.
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Fresh Mint Salad: A light mix of mint, arugula, and a lemon vinaigrette offers a refreshing counterpoint to the tarts’ sweetness. It’s the perfect palate cleanser.
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Lemon Sorbet: This light, icy dessert pairs beautifully, mirroring the tart lemon curd while adding a refreshing twist.
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Sparkling Water with Citrus: Serve bubbly drinks infused with fresh lemon and lime for a zesty, effervescent complement to the tarts that cleanses the palate.
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Vanilla Ice Cream: A scoop of creamy vanilla enhances the creamy custard while providing a comforting contrast to the tartness of the lemon curd.
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Shortbread Cookies: These buttery morsels offer a satisfying crunch and a hint of sweetness, making for a lovely textural contrast with the soft tarts.
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Herbed Quinoa Salad: A hearty yet fresh quinoa salad with cucumbers, tomatoes, and herbs feels light and pairs well with the fruit-forward tarts, making for a balanced meal.
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Berry Compote: Enhance the dessert with a homemade compote made from simmered berries. This adds extra juicy flavor and beautifully complements the strawberries in the tarts.
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Iced Tea: A glass of iced green tea with a squeeze of lemon provides a refreshing beverage option that’s not too sweet, enhancing the overall experience.
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Mini Cheese Board: A selection of soft cheeses like brie and goat cheese with honey adds a savory twist, creating a delightful flavor journey alongside your tarts.
Strawberry Honey Custard Tarts Variations
Feel free to get creative with these tarts – the possibilities are endless, and every variation brings something special to the table!
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Berry Medley: Swap strawberries with a mix of your favorite berries, like raspberries and blackberries, for a tribute to summer.
Indulge in the burst of flavors from vibrant berries! The combination elevates your tarts with a colorful twist that’s sure to impress. -
Citrus Twist: Replace lemon curd with orange or lime curd for a zesty alternative.
Delight in the refreshing brightness that citrus brings, perfect for those seeking a tangy satisfaction! -
Peachy Keen: Trade strawberries for sliced peaches for a sweet, summer vibe.
Peaches add a lusciousness to the tarts that pairs beautifully with the creamy yogurt custard, making every bite truly unforgettable. -
Nutty & Crunchy: Add a layer of crushed nuts or granola to the crust for extra texture.
This will provide a delightful crunch that complements the creamy filling, enticing everyone to reach for more. -
Herb Infusion: Incorporate a hint of fresh basil or mint into the lemon curd for a springtime garden flair.
Herbs infuse a lovely freshness, balancing the sweetness and making each tart unique and sophisticated. -
Sweet & Spicy: Stir a dash of cinnamon or nutmeg into the custard for a warm flavor twist.
These spices introduce cozy warmth, transforming the tarts into a comforting dessert, especially perfect for early spring nights. -
Vegan Delight: Use silken tofu blended with maple syrup instead of eggs for a plant-based custard.
This variation invites everyone to enjoy your tarts without compromise, ensuring deliciousness without dairy or eggs! -
Boozy Bliss: Drizzle a touch of your favorite liqueur, like Grand Marnier, over the top pre-serving for an adult touch.
For a fun twist, this adds a sophisticated flair that elevates your dessert into a celebratory treat!
Customize your Strawberry Honey Custard Tarts with any of these fabulous variations and bring a personal touch to your spring gatherings. Already looking for something else completely delicious? You might also love pairing a slice with delightful Strawberry Banana Pudding or a bright side of Honey Garlic Tofu!
Expert Tips for Strawberry Honey Custard Tarts
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Cool the Curd: Always let the lemon curd cool completely before drizzling it on your tarts to avoid melting the custard underneath.
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Watch the Baking Time: Keep an eye on the tarts as they bake, especially around the edges; you want them lightly golden without over-browning.
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Chill Your Dough: Chilling the pie dough not only makes it easier to handle but also ensures a flakier crust after baking, enhancing your Strawberry Honey Custard Tarts.
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Layer Artfully: For an eye-catching presentation, layer your strawberries on top of the custard instead of mixing them in—this adds vibrancy and texture!
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Experiment Freely: Don’t hesitate to swap fruits or flavors. Using different seasonal berries can lead to unique twists on this delightful Strawberry Honey Custard Tart recipe.
Make Ahead Options
These Strawberry Honey Custard Tarts with Lemon Curd are perfect for busy weeknights and can be prepped in advance for a stress-free dessert! You can prepare the lemon curd up to 3 days ahead of time; just store it in an airtight container in the refrigerator. The pie dough can also be made up to 24 hours in advance – simply wrap it tightly in plastic wrap and keep it chilled. When you’re ready to serve, assemble the tarts by layering the strawberries over the yogurt custard filling and bake as directed. This way, you’ll enjoy delicious, fresh tarts that are just as delightful with minimal last-minute effort!
How to Store and Freeze Strawberry Honey Custard Tarts
Fridge: Store your tarts in an airtight container in the refrigerator for up to 3 days. This keeps the crust fresh and the custard perfectly creamy.
Freezer: If you’d like to prepare them ahead, freeze the unbaked tart shells for up to 2 months. Assemble and bake once you’re ready to serve.
Reheating: To enjoy leftover tarts, simply let them sit at room temperature for about 20 minutes before serving. Avoid reheating in the microwave to keep the crust crisp.
Topping Tips: If you’ve already drizzled with lemon curd, it’s best to store them separately to maintain that delightful freshness and prevent sogginess. These Strawberry Honey Custard Tarts are best enjoyed fresh!
Strawberry Honey Custard Tarts with Lemon Curd Recipe FAQs
What type of strawberries should I use?
Absolutely! Choose fresh, ripe strawberries for the best flavor and sweetness. Look for berries that are vibrant in color, firm, and free from dark spots or mold. If they’re in season, the sweeter, the better!
How should I store my tarts?
You can store your Strawberry Honey Custard Tarts in an airtight container in the refrigerator for up to 3 days. This keeps the crust fresh and prevents the custard from getting overly soggy. It’s best to store any leftover lemon curd separately to maintain its brightness and prevent the crust from getting soggy.
Can I freeze the tarts?
Yes! If you’re planning to make these ahead, freeze the unbaked tart shells for up to 2 months. To do this, roll out your dough, fit it into the pans, and freeze them on a baking sheet. Once frozen, wrap them tightly in plastic wrap. When you’re ready to enjoy, simply fill and bake them directly from the freezer, adding a few more minutes to the baking time.
What if my custard doesn’t set properly?
Very! If your custard seems a bit runny after baking, it may need a little more time in the oven. Bake it until it’s set but still slightly jiggly in the center. If you’ve added too much liquid or remained on high heat while cooking the filling, it might cause the custard to become watery. In the future, ensure to whisk your eggs gradually and accurately measure other ingredients for the best results.
Are these tarts suitable for people with allergies?
Yes, but always double-check! For those with egg allergies, consider using a flax or chia egg in the custard for a vegan version. Additionally, ensure that any fruit substitutions or dairy options used (like plant butter or dairy-free yogurt) meet the dietary needs of your guests. If you’re unsure, you might want to customize the recipe to avoid ingredients that are known allergens.
Can I make a single large tart instead of individual ones?
Absolutely! You can definitely use this recipe to create a single large tart. Just roll out your dough to fit a larger tart pan and adjust the baking time accordingly. Instead of filling individual tart shells, pour the custard into the larger shell and arrange the strawberries beautifully on top before baking. Enjoy experimenting with this Strawberry Honey Custard Tarts with Lemon Curd recipe!
Strawberry Honey Custard Tarts with Lemon Curd for Spring Bliss
Ingredients
Equipment
Method
- In a medium saucepan, combine ½ cup of unsalted butter, 1 cup of sugar, ½ cup of lemon juice, 2 teaspoons of lemon zest, and a pinch of coarse salt. Over medium heat, whisk until the butter melts.
- Gradually add 4 eggs, one at a time, whisking continuously until the mixture thickens, about 8-10 minutes. Once thickened, transfer to a bowl and chill in the fridge for at least 2 hours.
- In a large mixing bowl, whisk together 1 ½ cups of flour, 2 tablespoons of sugar, and ½ teaspoon of sea salt.
- Cut in ½ cup of chilled, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in 1 teaspoon of vanilla extract and 2-4 tablespoons of cold water until the dough comes together.
- Wrap in plastic wrap and chill for 30 minutes.
- Once the dough has chilled, lightly flour your work surface and roll out the dough to about ¼ inch thick.
- Cut out circles slightly larger than your tart pans. Carefully transfer the dough into each pan, pressing gently to fit.
- Crimp the edges for a decorative touch and prick the bottom with a fork to prevent bubbling. Chill the crusts for another 15 minutes.
- Preheat your oven to 375°F (190°C). Line each tart shell with parchment paper and fill with pie weights or dried beans to keep them from puffing up.
- Bake for 10-12 minutes or until lightly golden, then remove the weights and parchment. Return to the oven for an additional 5 minutes until the bases are lightly crisped.
- Remove and let cool completely.
- In a medium bowl, whisk together 2 eggs, ½ cup of sugar, and 1 teaspoon of vanilla extract until combined.
- Slowly fold in 1 cup of vanilla yogurt and ¼ cup of honey until smooth.
- Pour this creamy mixture into the cooled tart shells, ensuring even distribution.
- Layer the sliced strawberries over the custard filling in each tart shell, arranging them in a visually appealing pattern.
- Bake the tarts at 350°F (175°C) for 30-35 minutes or until the custard is set, with a slight jiggle in the center.
- Once baked, remove from the oven and allow to cool on a wire rack.
- Once the Strawberry Honey Custard Tarts have cooled completely, generously drizzle the chilled lemon curd atop each tart, allowing it to cascade down the sides for a striking finish.
- These tarts are best served chilled or at room temperature, offering a delightful balance of flavors that perfectly capture the essence of spring.