As spring awakens, my kitchen fills with the vibrant colors and scents of the season, reminding me of the joy of homemade treats. Today, I’m thrilled to share my Strawberry Honey Custard Tarts with Lemon Curd—a delightful dessert that combines fresh strawberries, a creamy yogurt-based filling, and a zesty lemon curd to elevate any occasion. Not only are these tarts a feast for the eyes, but they also offer a quick prep time that makes them perfect for your Easter brunch or any gathering. Plus, they’re incredibly versatile; you can make individual tarts or opt for a single large tart to impress your guests. How do you like your tarts: in petite servings or one grand centerpiece?
Why Choose Strawberry Honey Custard Tarts?
Irresistible flavors: The blend of fresh strawberries and honey creates a naturally sweet and refreshing taste that captures the essence of spring.
Easy to make: With simple ingredients and straightforward steps, even novice bakers can whip up these delightful tarts.
Versatile options: Whether you prefer individual tarts for a personal touch or a single large tart for sharing, this recipe caters to your preferences.
Show-stopping dessert: Adorned with zesty lemon curd, these tarts are both beautiful and delicious, making them ideal for Easter brunch or any festive gathering. Need more tasty ideas? Check out my delicious Homemade Strawberry Lemon for that perfect spring flavor!
Healthier indulgence: Featuring yogurt, these tarts offer a lighter dessert option without sacrificing richness or flavor.
Strawberry Honey Custard Tarts Ingredients
• Here’s everything you need to create these delightful tarts!
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For the Crust
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Flour – Choose all-purpose flour for a classic flaky crust, or opt for whole wheat flour for a nutty twist.
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Sea Salt – Enhances the flavor of the crust beautifully.
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Sugar – Adds sweetness and helps achieve that golden-brown crust.
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Butter (chilled and cubed) – This gives the crust its rich flavor and flakiness; vegan butter can be used for a dairy-free version.
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Vanilla Extract – Adds a lovely aroma and flavor; almond extract is a great alternative for a different nuance.
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Cold Water – Essential for binding the ingredients; using ice water will keep your crust tender.
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For the Filling
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Strawberries (sliced) – Fresh, juicy strawberries impart sweetness and vibrant color; feel free to experiment with other berries!
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Vanilla Yogurt – This creamy base adds richness and flavor; Greek yogurt works too for a thicker filling.
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Honey – A natural sweetener that brings out the best in the strawberries.
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Eggs – Provide structure and richness; substitute with flax eggs for a vegan option.
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Sugar – Balances the flavors; you can reduce the amount for a less sweet filling.
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Vanilla Extract – Optional, but it enhances the overall flavor of the filling.
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For the Lemon Curd
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Eggs – These act as a thickening agent for your luscious curd.
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Lemon Juice – Provides the delightful tartness that pairs perfectly with the sweet custard.
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Sugar – Sweetens the curd, balancing its acidity; consider honey as a natural alternative.
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Lemon Zest – Boosts the aroma and adds vibrant flavor; you can swap this with lime zest for a twist.
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Unsalted Butter – Adds creaminess and richness to the curd; coconut oil is a great dairy-free substitute.
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Coarse Salt – Enhances all flavors beautifully; regular salt can be used too.
This recipe for Strawberry Honey Custard Tarts with Lemon Curd is sure to become a favorite at your spring gatherings!
Step‑by‑Step Instructions for Strawberry Honey Custard Tarts with Lemon Curd
Step 1: Make the Lemon Curd
In a medium saucepan over low heat, combine ½ cup of butter, 1 cup of sugar, ½ cup of lemon juice, 1 tablespoon of lemon zest, and a pinch of coarse salt. Whisk until melted and well combined. Gradually whisk in 3 beaten eggs, cooking the mixture for 8-9 minutes until it thickens and coats the back of a spoon. Remove from heat, transfer to a bowl, and let it cool before chilling in the refrigerator.
Step 2: Prepare the Pie Dough
Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together 1 ½ cups of flour, ¼ cup of sugar, and a pinch of sea salt. Using a pastry cutter, cut in ½ cup of chilled, cubed butter 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. Chill the dough for 15-60 minutes to enhance its flakiness.
Step 3: Form the Crusts
On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Cut circles to fit your tart pans, gently pressing the dough into the bottom and up the sides. Prick the bottoms of each crust with a fork to prevent puffing. Blind bake the crusts in the preheated oven for 10 minutes, then remove pie weights and bake for an additional 5 minutes until lightly golden. Let them cool completely.
Step 4: Assemble the Tarts
In a mixing bowl, whisk together 2 eggs, ¼ cup of sugar, and 1 teaspoon of vanilla extract. Stir in 1 cup of vanilla yogurt and ¼ cup of honey until smooth. Layer sliced strawberries evenly in the cooled tart crusts, then pour the filling mixture over the berries. Bake the assembled Strawberry Honey Custard Tarts in the oven for 30-35 minutes until the filling is set and slightly golden on top.
Step 5: Cool and Serve
After baking, let the tarts cool for about 5 minutes before drizzling a generous portion of lemon curd on top of each tart. Allow them to cool slightly longer so the flavors meld, then serve warm or at room temperature. These beautiful Strawberry Honey Custard Tarts with Lemon Curd are best enjoyed chilled and make for an impressive springtime dessert.
Variations & Substitutions for Strawberry Honey Custard Tarts
Customize your Strawberry Honey Custard Tarts with these exciting variations for a truly unique dessert experience!
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Berry Swap: Replace strawberries with blueberries, blackberries, or cherries for delightful new flavors. Each berry brings a fresh twist, making it perfect for any occasion!
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Whole Tart Option: Instead of individual tarts, use a 9-inch tart pan for one glorious large tart. Just adjust the baking time slightly, aiming for 40-45 minutes for perfect results.
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Dairy-Free Delight: Swap vanilla yogurt for coconut yogurt and use vegan butter in the crust for an entirely dairy-free option. Enjoy a creamy, luscious filling that everyone can savor!
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Gluten-Free Crust: Replace all-purpose flour with a gluten-free flour blend to accommodate dietary needs. Just be sure to check the blend includes xanthan gum for optimal texture.
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Citrus Swap: Experiment with lime juice and zest in your lemon curd for a tropical twist. Lime adds a unique flavor that beautifully complements the strawberries!
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Spiced Addition: Enhance the filling by adding a teaspoon of almond or cinnamon for a warm, comforting note. It’s a delightful way to bring some spice to springtime treats!
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Chocolate Drizzle: For a touch of decadence, drizzle melted dark chocolate over each tart just before serving. The rich chocolate pairs wonderfully with the tartness of lemon curd.
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Sweeten with Maple: Replace honey with maple syrup in both the filling and curd for a unique sweetness. The maple will impart a lovely depth to this classic dessert.
Explore these variations to craft your perfect Strawberry Honey Custard Tarts, and don’t forget, you can serve them alongside a scoop of vanilla ice cream or with my check out my delicious Strawberry Cheesecake Cinnamon for an extra treat!
Expert Tips for Strawberry Honey Custard Tarts
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Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing, which helps achieve a smoother custard filling.
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Correct Egg Whisking: Whisk eggs until pale to create a lighter texture in the filling, avoiding a dense custard which can occur with under-whisked eggs.
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Prevent Puffing: Use pie weights, uncooked rice, or beans to blind bake the crust, preventing it from puffing up and ruining the shape.
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Chill Lemon Curd: For the best flavor integration, chill the lemon curd overnight. It will enhance the tartness, blending wonderfully with the sweet custard.
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Don’t Overbake: Keep an eye on the tarts as they bake; overbaking can lead to a rubbery filling. Aim for a slight jiggle when you take them out.
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Serving Suggestions: For an elegant touch, serve your Strawberry Honey Custard Tarts with a dollop of whipped cream, perfectly complementing the flavors.
Storage Tips for Strawberry Honey Custard Tarts
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Fridge: Store the tarts in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and prevents the crust from getting too soggy.
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Freezer: If you want to keep them longer, freeze the unbaked tarts by wrapping them tightly in plastic wrap and then aluminum foil for up to 2 months. Bake from frozen, adding a bit of time to the baking process.
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Reheating: For best results, gently reheat leftover tarts in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. This helps maintain the crust’s flakiness while warming the filling nicely.
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Serving Note: Drizzle with fresh lemon curd just before serving to enhance the flavors of your Strawberry Honey Custard Tarts.
Make Ahead Options
These Strawberry Honey Custard Tarts with Lemon Curd are a fantastic choice for meal prep, saving you valuable time during busy spring festivities! You can prepare the lemon curd up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain its vibrant flavor. The tart crusts can also be baked ahead (up to 24 hours) and stored at room temperature, ensuring they remain crisp. To assemble, layer the sliced strawberries in the cooled crusts, pour in the custard filling, and bake as directed. These simple steps help streamline your preparation while ensuring the tarts are just as delicious as if made fresh on the day of serving. Enjoy gourmet results with minimal hassle!
What to Serve with Strawberry Honey Custard Tarts with Lemon Curd
Elevate your dessert experience with these delightful accompaniments that complement the vibrant flavors of spring.
- Whipped Cream: Adds a dreamy, fluffy texture that balances the tartness of the lemon curd beautifully.
- Fresh Mint Leaves: A sprinkle of fragrant mint brings a refreshing touch, enhancing the fruity notes of the tarts.
- Vanilla Ice Cream: Creamy and sweet, a scoop of vanilla ice cream provides a rich contrast to the custardy tart.
- Berry Compote: A warm or chilled berry compote offers a luscious layer of sweetness that enhances each bite, introducing a delightful variation of fruit.
- Sparkling Wine: Pair your tarts with a glass of bubbly for a fun and elegant twist, making it perfect for celebrations.
- Lemon Sorbet: For a light and refreshing finish, serve with lemon sorbet that mirrors the tart’s lemon curd, amplifying its citrusy zing.
- Chocolate Drizzle: A subtle drizzle of melted chocolate can add an extra layer of richness, complementing the honey sweetness.
- Cheese Platter: A selection of soft cheeses can add a savory counterpart, balancing the sweet flavors of the tarts with nuanced creaminess.
Strawberry Honey Custard Tarts with Lemon Curd Recipe FAQs
What kind of strawberries should I use for the tarts?
Absolutely! Opt for ripe, sweet strawberries with vibrant red color and minimal dark spots. The best strawberries for this recipe are in-season ones, as they will have optimal flavor and sweetness. If strawberries aren’t available, feel free to substitute with blueberries, blackberries, or even cherries for a delightful variation.
How should I store leftover tarts?
To keep your tarts fresh, store them in an airtight container in the refrigerator for up to 3 days. If the crust starts to soften, consider consuming them sooner! While they will still taste great after a few days, the texture may not be as crisp.
Can I freeze the tarts?
Yes, you can freeze the unbaked Strawberry Honey Custard Tarts for up to 2 months. To do this, wrap each tart tightly in plastic wrap followed by aluminum foil. When you’re ready to bake, remove them from the freezer and bake straight from frozen, adding an additional 5 to 10 minutes to the baking time to ensure they cook through.
What if my custard filling doesn’t set properly?
Very! If your filling doesn’t set, it may be due to undercooked eggs. Ensure you’re cooking the filling until it thickens and coats the back of a spoon. Another tip is to check your oven temperature—it can be helpful to use an oven thermometer to ensure it’s accurate. If your filling is still runny after baking, return the tarts to the oven for an additional 5-10 minutes, checking frequently until they set.
Are there any dietary considerations I should be aware of?
Certainly! This recipe for Strawberry Honey Custard Tarts can be easily adapted for dietary needs. Use dairy-free alternatives like vegan butter and almond milk yogurt for a lactose-free version. For allergies, be cautious of the eggs in both the tart and the curd—flax eggs can replace regular eggs in the custard to make it completely vegan. Always ensure your ingredient alternatives meet your dietary restrictions.
How can I make the lemon curd ahead of time?
I recommend making the lemon curd a day in advance for the best flavor! To do this, prepare the lemon curd as instructed and allow it to cool completely. Once cooled, store it in an airtight container in the refrigerator for up to a week. When you’re ready to serve the tarts, simply drizzle it over them for a tangy, zesty finish.
Sweet Strawberry Honey Custard Tarts with Zesty Lemon Curd
Ingredients
Equipment
Method
- In a medium saucepan over low heat, combine ½ cup of butter, 1 cup of sugar, ½ cup of lemon juice, 1 tablespoon of lemon zest, and a pinch of coarse salt. Whisk until melted and well combined. Gradually whisk in 3 beaten eggs, cooking for 8-9 minutes until thickened. Remove from heat, transfer to a bowl, and chill in the refrigerator.
- Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk 1 ½ cups of flour, ¼ cup of sugar, and a pinch of sea salt. Cut in ½ cup of chilled butter until mixture resembles coarse crumbs. Stir in 1 teaspoon of vanilla extract and 2-4 tablespoons of cold water until dough comes together. Chill for 15-60 minutes.
- On a floured surface, roll out the dough to about ¼ inch thick. Cut circles to fit tart pans and blind bake for 10 minutes, then bake for an additional 5 minutes until lightly golden. Let cool.
- In a mixing bowl, whisk together 2 eggs, ¼ cup of sugar, and 1 teaspoon of vanilla extract. Stir in 1 cup of vanilla yogurt and ¼ cup of honey until smooth. Layer sliced strawberries in tart crusts and pour filling over the berries. Bake for 30-35 minutes.
- Let the tarts cool for 5 minutes before drizzling with lemon curd. Allow to cool slightly longer before serving, either warm or room temperature.
