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
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
Nutrition
- Serving Size: 1 tart
- Calories: 320
- Sugar: 18g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
