Strawberry Honey Custard Tarts with Lemon Curd are a show-stopping dessert that combines buttery tart shells, silky honey-sweetened custard, vibrant lemon curd, and juicy fresh strawberries. Each bite is a celebration of flavor and texture—a crisp shell, luscious filling, and a burst of tart, fruity freshness. This recipe is the perfect way to capture the essence of spring or summer, and it’s guaranteed to impress guests at any gathering or make a weeknight dinner feel extra special.

Strawberry Honey Custard Tarts with Lemon Curd Recipe - Recipe Image

Ingredients You’ll Need

The magic of Strawberry Honey Custard Tarts with Lemon Curd lies in using simple, everyday ingredients and letting their natural flavors shine. Each component plays a vital role: the crust brings crunch, the custard offers creamy sweetness, the lemon curd gives a bright kick, and the strawberries add a juicy, refreshing finish.

All-purpose flour: Essential for a sturdy yet tender tart crust that holds up beautifully to the creamy filling.
Powdered sugar: Adds a touch of sweetness and helps the crust achieve a melt-in-your-mouth texture.
Unsalted butter (cold and cubed): The secret to flaky, flavorful pastry—keep it cold for best results!
Cold water: Just enough to bring your dough together without making it tough.
Whole milk: The base of a rich, smooth custard that sets up perfectly in the tart shell.
Heavy cream: Adds lusciousness and body to the honey custard, making it irresistibly creamy.
Large egg yolks: Provide structure and richness to the custard, ensuring it thickens beautifully.
Honey: Naturally sweetens the custard and brings a floral note that pairs perfectly with strawberries.
Cornstarch: Helps thicken the custard to just the right consistency—no runny tarts here!
Vanilla extract: Enhances the custard with a warm, aromatic depth.
Prepared lemon curd: Offers a tangy, bright counterpoint to the sweet custard—store-bought or homemade both work!
Fresh strawberries (hulled and sliced): The crown jewel of your tarts, bringing color, freshness, and natural sweetness.

How to Make Strawberry Honey Custard Tarts with Lemon Curd

Step 1: Make the Tart Crust

Start by combining the flour and powdered sugar in a mixing bowl. Using a pastry cutter or a fork, cut in the cold, cubed butter until the mixture resembles coarse crumbs—think pea-sized pieces. Add cold water, one tablespoon at a time, mixing just until the dough begins to come together. As soon as it forms a ball, shape it into a disk, wrap it in plastic wrap, and let it chill for 30 minutes. This rest time is key for a flaky crust!

Step 2: Bake the Tart Shells

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface until it’s about 1/8-inch thick. Gently press the dough into six mini tart pans or a single 9-inch tart pan, making sure to get into all the corners. Prick the bottoms with a fork—this keeps them from puffing up while baking. Bake for 15 to 18 minutes, or until golden brown and crisp. Set aside to cool completely before filling.

Step 3: Prepare the Honey Custard

While the crust is cooling, make your honey custard. Heat the whole milk and heavy cream in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, honey, and cornstarch until smooth and pale. Slowly pour the hot milk mixture into the yolks, whisking constantly to temper (this prevents scrambling). Pour everything back into the saucepan and cook over medium heat, whisking continuously, until the custard thickens—about 5 to 7 minutes. Remove from heat, stir in the vanilla extract, then transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill until completely cool.

Step 4: Assemble the Strawberry Honey Custard Tarts with Lemon Curd

Once everything is cool, it’s time for the fun part: assembly! Spoon the honey custard into each tart shell, smoothing it into an even layer. Add a generous dollop of lemon curd to the center of each tart and swirl it gently with a toothpick or skewer for a marbled effect. Top with plenty of sliced strawberries, arranging them in whatever pattern you like. Pop the tarts back in the fridge for at least 30 minutes to set and chill before serving.

How to Serve Strawberry Honey Custard Tarts with Lemon Curd

Garnishes

For a truly memorable finish, garnish your Strawberry Honey Custard Tarts with Lemon Curd with a dusting of powdered sugar or a few fresh mint leaves. These little touches add color and a hint of extra flavor, making your tarts look as good as they taste.

Side Dishes

These tarts are the star of any dessert table, but they pair beautifully with light accompaniments, such as a scoop of vanilla bean ice cream or a simple fruit salad. If serving at brunch, try them alongside lemon-infused tea or a crisp glass of sparkling wine for a celebration-worthy treat.

Creative Ways to Present

Let your creativity shine! Try making mini tarts for individual servings, or a single large tart to slice and share. Arrange the strawberries in elegant spirals, or create fun patterns with alternating colors of berries. For extra flair, drizzle a little extra honey on top just before serving.

Make Ahead and Storage

Storing Leftovers

If you have leftover Strawberry Honey Custard Tarts with Lemon Curd (lucky you!), simply cover them tightly and store in the refrigerator. They’ll stay fresh for up to three days, although the crust is at its crispiest on the first day.

Freezing

While the assembled tarts don’t freeze well due to the custard and fresh fruit, you can freeze the unfilled, baked tart shells. Wrap them well and freeze for up to a month; thaw at room temperature before filling and serving.

Reheating

These tarts are best enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve chilled them overnight, let them sit out for 10 to 15 minutes before serving to bring out the fullest flavors.

FAQs

Can I use store-bought tart shells or lemon curd?

Absolutely! Using high-quality store-bought tart shells and lemon curd is a great way to save time without sacrificing flavor. Just assemble as directed and enjoy your Strawberry Honey Custard Tarts with Lemon Curd in a snap.

What’s the best way to get a flaky tart crust?

Make sure your butter is very cold and handle the dough as little as possible. Chilling the dough before rolling and baking helps prevent shrinkage and ensures that glorious, flaky texture.

Can I make these tarts ahead of time?

Yes, you can make the tart shells and custard a day in advance and store them separately. Assemble with lemon curd and strawberries just before serving for the freshest results.

Are there other fruits I can use?

Definitely! While fresh strawberries are classic, you can swap in blueberries, raspberries, or even thinly sliced kiwi for a beautiful and delicious variation on Strawberry Honey Custard Tarts with Lemon Curd.

What’s the best way to swirl the lemon curd?

Use a toothpick or skewer to gently swirl the lemon curd into the custard. Don’t overmix—you want to see pretty ribbons of yellow and white for a gorgeous presentation.

Final Thoughts

If you’re looking for a dessert that’s as joyful to make as it is to eat, give Strawberry Honey Custard Tarts with Lemon Curd a try. They’re bright, elegant, and absolutely delicious—a true treat for any occasion. I can’t wait for you to experience the magic of this recipe!

Strawberry Honey Custard Tarts with Lemon Curd Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 6 mini tarts 1x
Diet: Vegetarian

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Description

These Strawberry Honey Custard Tarts with Lemon Curd combine a crisp buttery crust with a silky honey-sweetened custard, topped with tangy lemon curd and fresh summer strawberries. Perfect as a refreshing dessert for warm weather gatherings, these mini tarts balance sweet and tart flavors elegantly.

Ingredients

Scale

For the Tart Crust:

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1–2 tablespoons cold water

For the Honey Custard:

1 1/4 cups whole milk
1/2 cup heavy cream
3 large egg yolks
1/4 cup honey
2 tablespoons cornstarch
1 teaspoon vanilla extract

For Assembly:

1/2 cup prepared lemon curd
1 cup fresh strawberries, hulled and sliced

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Instructions

Prepare the Tart Crust: In a bowl, combine the all-purpose flour and powdered sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing just until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Bake the Tart Shells: Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface and press it into six mini tart pans or a single 9-inch tart pan. Prick the bottoms of the crust with a fork to prevent bubbling. Bake for 15 to 18 minutes, or until the crust turns golden brown. Remove from oven and cool completely.
Make the Honey Custard: In a saucepan over medium heat, combine the whole milk and heavy cream and heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, honey, and cornstarch until smooth. Slowly whisk the warm milk mixture into the yolks to temper them, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla extract. Pour the custard into a bowl and press plastic wrap directly on the surface to prevent a skin from forming. Chill until cool.
Assemble the Tarts: Spoon the cooled honey custard evenly into the prepared tart shells. Add a dollop of lemon curd to the center of each tart and gently swirl it into the custard with a toothpick or small knife. Top each tart with the sliced fresh strawberries.
Chill and Serve: Refrigerate the assembled tarts for at least 30 minutes before serving to allow the flavors to meld and custard to set. Optionally, garnish with mint leaves or a light dusting of powdered sugar for an elegant finish.

Notes

You can use store-bought tart shells and lemon curd to save time without sacrificing flavor.
Garnish with fresh mint leaves or a light dusting of powdered sugar to enhance presentation.
Ensure the milk mixture is not boiling when tempering the egg yolks to avoid curdling the custard.
The custard must be chilled completely before assembly to maintain texture and prevent melting the lemon curd.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American