There’s something irresistibly charming about the combination of silky custard, vibrant lemon curd, and sweet, juicy strawberries nestled in a crisp tart shell. The Strawberry Honey Custard Tarts with Lemon Curd Recipe is a delightful dessert that gracefully balances luscious textures and refreshing flavors, making it a perfect treat for any occasion. With a delicate honey-infused custard base and a zingy lemon curd topping, these tarts feel both elegant and homey, like a well-kept secret you’re excited to share with close friends and family.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in creating the perfect harmony of taste and texture. The crust provides a buttery crunch, the honey custard offers creamy sweetness, the lemon curd adds a tangy brightness, and fresh strawberries bring vibrant color and fresh flavor.
- 1½ cups all-purpose flour: The foundation for a tender, flaky tart shell that holds everything together beautifully.
- ¼ cup powdered sugar: Adds just the right amount of sweetness and tenderness to the tart dough.
- ¼ teaspoon salt: Enhances all the flavors without overpowering any component.
- ½ cup cold unsalted butter (cubed): Creates a rich, flaky texture in the crust when worked into the flour.
- 1 large egg yolk: Acts as a binder for the dough while enriching its color and flavor.
- 1–2 tablespoons cold water: Helps bring the dough together without making it tough.
- 1 cup whole milk: The creamy base for the honey custard, adding smoothness and body.
- 3 large egg yolks: Provide structure and richness to both the custard and lemon curd.
- ¼ cup honey: A natural sweetener that imparts a delicate floral sweetness to the custard.
- 1 tablespoon cornstarch: Thickens the custard to a perfect silky consistency.
- ½ teaspoon vanilla extract: Enhances the custard’s flavor with warm, comforting notes.
- Pinch of salt: Balances the sweetness and intensifies other flavors in the custard.
- ½ cup fresh lemon juice: The star ingredient in the lemon curd, delivering a bright, fresh tang.
- 2 teaspoons lemon zest: Adds aromatic oils and bursts of citrus flavor for depth.
- ½ cup granulated sugar: Sweetens the lemon curd just enough to complement its tartness.
- ¼ cup unsalted butter (cut into pieces): Enriches the lemon curd, giving it a smooth, creamy finish.
- 1½ cups fresh strawberries (halved or sliced): Provide juicy sweetness and vibrant color for the topping.
- Mint leaves (optional): Add a fresh herbal note and a lovely green contrast as garnish.
How to Make Strawberry Honey Custard Tarts with Lemon Curd Recipe
Step 1: Prepare the Tart Shells
Start by whisking together the all-purpose flour, powdered sugar, and salt in a food processor or bowl. Cut the cold, cubed butter into the dry ingredients until the mixture looks like coarse crumbs. Add the egg yolk and just enough cold water to bring the dough together without making it sticky. Form the dough into a disc, wrap it, and chill for 30 minutes to relax the gluten and make it easier to roll out.
Step 2: Bake the Tart Shells
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough and press it into six 4-inch tart pans. Prick the bottoms with a fork to prevent puffing during baking. Bake for 12 to 15 minutes or until the edges turn a lovely pale golden brown. Let the tart shells cool fully before filling to maintain their crispness.
Step 3: Make the Honey Custard
Warm the whole milk in a saucepan just until it’s steaming—this helps with tempering the eggs later. In a bowl, whisk together the egg yolks, honey, cornstarch, vanilla extract, and a pinch of salt until smooth. Slowly pour the warm milk into this mixture, whisking constantly to avoid lumps. Return everything to the saucepan and cook over medium heat, stirring continuously until thickened, about 4 to 5 minutes. Strain if needed, cover with plastic wrap pressed directly onto the surface, and refrigerate until fully chilled.
Step 4: Prepare the Lemon Curd
Combine fresh lemon juice, zest, sugar, and egg yolks in a clean saucepan. Stir constantly over medium heat until the mixture thickens and coats the back of a spoon, around 5 to 7 minutes. Remove from the heat and stir in butter pieces until the curd is luxuriously smooth. Allow to cool and chill until you are ready to assemble the tarts.
Step 5: Assemble Your Strawberry Honey Custard Tarts with Lemon Curd Recipe
Fill each cooled tart shell with a generous scoop of creamy honey custard. Top each with a spoonful of vibrant lemon curd, then crown with fresh strawberries arranged beautifully. Optional mint leaves add a burst of green and a fresh aroma that makes the presentation pop.
How to Serve Strawberry Honey Custard Tarts with Lemon Curd Recipe
Garnishes
A few fresh mint leaves or an extra sprinkle of powdered sugar can elevate these tarts from pretty to stunning. The herbal brightness from the mint contrasts so well with the sweet and tart layers, while powdered sugar gives a soft, snowy finish perfect for entertaining guests.
Side Dishes
Pair these tarts with a light dollop of whipped cream or vanilla bean ice cream to add a luscious creaminess. For something different, a small bowl of macerated berries on the side brings an extra burst of freshness and ties the flavors together wonderfully.
Creative Ways to Present
Surprise your guests by serving these tarts on a rustic wooden board lined with edible flowers or fresh herbs. For a party, display them on a tiered cake stand to highlight their individual charm. You can also drizzle a little extra honey or a citrus glaze to add shine and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tarts refrigerated in an airtight container for up to 2 days. The crust may soften slightly over time but will still taste delicious. It’s best to store them assembled to preserve the perfect balance of custard and fruit.
Freezing
If you want to freeze, it’s best to freeze the tart shells separately after baking and cooling. Wrap them tightly and freeze up to one month. Thaw thoroughly before assembling with the honey custard, lemon curd, and strawberries for the freshest texture and flavor.
Reheating
Since these tarts are served chilled, reheating is not necessary and can alter the texture of the custard and fruit. If you prefer, you can let refrigerated tarts sit at room temperature for about 15 minutes before serving to take the chill off slightly.
FAQs
Can I use store-bought tart shells for this recipe?
Absolutely! Store-bought tart shells can be a real time-saver and work perfectly with homemade honey custard and lemon curd. Just be sure to choose high-quality shells to ensure the best texture and flavor.
What can I substitute for honey in the custard?
If you don’t have honey on hand or prefer another sweetener, maple syrup or agave nectar work well as substitutes, offering their own unique flavors while maintaining the custard’s smooth sweetness.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly since it contains no meat or gelatin. The eggs and dairy products fit well within a typical vegetarian diet.
Can I make this recipe dairy-free?
To make this dairy-free, swap the whole milk for almond or oat milk and use a plant-based butter substitute. The flavors might shift slightly but it will still be delicious and creamy.
How long should I chill the custard and lemon curd?
It’s best to chill both the honey custard and lemon curd for at least two hours or until fully set. Chilling helps achieve their right consistency and makes assembly easier.
Final Thoughts
These Strawberry Honey Custard Tarts with Lemon Curd Recipe are truly a celebration of fresh flavors and comforting textures that will brighten any dessert table. Whether you’re whipping them up for a casual weekend treat or an elegant dinner party, they promise a satisfying combination of sweet, tangy, and creamy that’s simply unforgettable. I can’t wait for you to try making these tarts and share your love for this springtime classic with your nearest and dearest!
Print
Strawberry Honey Custard Tarts with Lemon Curd Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes (plus chilling time)
- Yield: 6 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
- Diet: Vegetarian
Description
These Strawberry Honey Custard Tarts with Lemon Curd combine a buttery, flaky tart shell with a smooth honey-flavored custard and tangy homemade lemon curd, topped with fresh strawberries for a bright, summery dessert perfect for any occasion.
Ingredients
For the Tart Shells:
- 1½ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
For the Honey Custard:
- 1 cup whole milk
- 3 large egg yolks
- ¼ cup honey
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- Pinch of salt
For the Lemon Curd:
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup unsalted butter, cut into pieces
For Topping:
- 1½ cups fresh strawberries, halved or sliced
- Mint leaves (optional)
Instructions
- Make the Tart Shells: Combine flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing just until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Bake the Tart Shells: Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface. Press dough into six 4-inch tart pans. Prick bottoms with a fork and bake for 12–15 minutes until lightly golden. Remove from oven and let cool completely.
- Prepare the Honey Custard: Heat milk in a saucepan until just steaming. In a bowl, whisk egg yolks, honey, cornstarch, vanilla, and salt together. Slowly whisk warm milk into egg mixture, then return to saucepan. Cook over medium heat, stirring constantly until thickened, about 4–5 minutes. Strain if needed, cover surface directly with plastic wrap, and chill until set.
- Make the Lemon Curd: In a saucepan, whisk lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened, about 5–7 minutes. Remove from heat, stir in butter until smooth, then chill until ready to use.
- Assemble the Tarts: Fill each cooled tart shell with a layer of honey custard, spoon lemon curd on top, and finish by arranging fresh strawberry halves or slices over the top. Garnish with mint leaves if desired.
Notes
- Tart shells and fillings can be made a day ahead and assembled just before serving.
- Swap strawberries for raspberries or blueberries to vary the fruit topping.
- Use store-bought lemon curd for a quicker preparation if short on time.
