Strawberry Honey Custard Tarts with Lemon Curd Recipe

There’s something delightfully nostalgic yet undeniably sophisticated about a buttery tart filled with silky custard, topped with juicy berries and finished with a zingy lemon curd. That’s exactly what you get in these Strawberry Honey Custard Tarts with Lemon Curd. From the crumbly golden crust to the creamy filling, and the cascading curls of lemon atop juicy strawberries, every bite is a celebration of color, flavor, and texture—a true dessert for both special occasions or a weekend baking adventure at home.

Ingredients You’ll Need

The charm of Strawberry Honey Custard Tarts with Lemon Curd is how each simple ingredient really shines. You’ll recognize every item, but together, they build layers of buttery flavor, vibrant freshness, and creamy sweetness you won’t want to miss.

• Flour: Standard all-purpose flour forms the foundation of a tender, flaky tart crust.
• Sea salt: Just a pinch enhances all the other flavors without making the crust taste salty.
• Sugar: A touch in the crust and the filling adds just enough sweetness to balance the tangy elements.
• Butter (chilled & cubed): The key to a perfectly flaky pastry—keep it cold for best results!
• Vanilla extract: Adds warmth and depth to both your crust and custard.
• Cold water: Helps bind the dough together while keeping it tender and light.
• Strawberries (sliced): Juicy, vibrant, and refreshing; they’re the star on top of your custard.
• Vanilla yogurt: Infuses the filling with creamy tang, extra moisture, and subtle sweetness.
• Honey: A natural, aromatic sweetness that melds beautifully with the custard.
• Eggs: Essential for setting both the custard and the lemon curd—don’t skimp!
• Lemon juice & zest: Brings a bright, citrusy punch to the homemade curd.
• Unsalted butter (for curd): Enriches your lemon curd for a velvety finish.
• Coarse salt (for curd): Rounds out and balances all the flavors in your lemon curd.

How to Make Strawberry Honey Custard Tarts with Lemon Curd

Step 1: Make the Lemon Curd

Start with the lemon curd, because it needs time to chill and thicken. In a medium saucepan over low heat, whisk together the butter, sugar, lemon juice, zest, and a pinch of salt until well combined. Add the eggs one at a time, whisking until the mixture is smooth and uniform with each addition. Keep it on low heat and continue to whisk often—after about 8 to 9 minutes, the curd should thicken enough to coat the back of a spoon. Remove from the heat and let it cool completely; then chill in the fridge until you’re ready to drizzle it over your tarts.

Step 2: Make the Pie Dough

While the lemon curd is chilling, move on to building your crust. Preheat your oven to 375˚F. In a large mixing bowl, whisk together the flour, sugar, and salt. Toss in the cubed, chilled butter, then cut it in with a pastry blender or two forks until the mixture resembles coarse crumbs, about the size of peas. Drizzle in the vanilla extract and cold water, stirring until a rough dough forms. Move it to a floured surface and fold it gently until it comes together (add more flour if things get sticky!). Divide the dough into four discs, patt them down to about half an inch thick, wrap in plastic, and chill for at least 15 minutes (or up to an hour if life gets busy!).

Step 3: Shape and Blind Bake the Tart Shells

Take out your chilled dough discs and roll each into a 5-inch circle on a lightly floured surface. Line each of your four 4-inch tart pans with the dough, gently pressing it into the corners and up the sides. Crimp or decoratively edge as you wish. Prick the bottom with a fork to stop bubbling, then line the crusts with parchment and fill with baking beans (or dried rice). Bake for 10 minutes, remove the parchment and beans, and let the shells cool completely before filling.

Step 4: Prepare the Custard and Assemble the Tarts

Now it’s time for that lush honey custard. In a bowl, whisk the eggs, sugar, and vanilla extract until smooth, then stir in the honey and vanilla yogurt for a creamy, golden custard base. Arrange sliced strawberries on the bottom of the cooled crusts, pour over the custard, and bake for 30–35 minutes, until the crust is golden and the filling has set. Your kitchen will smell heavenly! Let them cool for 5 minutes once out of the oven.

Step 5: Drizzle with Lemon Curd and Serve

Just before serving, give each tart a generous drizzle of your homemade lemon curd. The glossy ribbons of curd play so well with the tangy fruit and sweet custard. Snap a photo, because these Strawberry Honey Custard Tarts with Lemon Curd look as stunning as they taste—and then dive right in.

How to Serve Strawberry Honey Custard Tarts with Lemon Curd

Garnishes

The finishing touches make all the difference. For a little extra flair, add a cloud of lightly whipped cream, a sprinkle of lemon zest, or a sprig of fresh mint. A dusting of powdered sugar on the rim can make these Strawberry Honey Custard Tarts with Lemon Curd look positively bakery-worthy.

Side Dishes

Pair each tart with a mug of hot tea or a glass of bubbly dessert wine to highlight its sweet and tart notes. For brunch, a simple green salad with a sharp vinaigrette offers a refreshing contrast to the rich custard and sweet strawberries.

Creative Ways to Present

Try serving these tarts on vintage dessert plates or lined up on a rustic wooden board for an effortlessly elegant presentation. If you’re making them for a party, use tiny tartlet pans for adorable single-bite treats! Or, serve up the Strawberry Honey Custard Tarts with Lemon Curd in slices from one large tart for effortless sharing.

Make Ahead and Storage

Storing Leftovers

To keep the crust crisp and the custard creamy, store any leftover Strawberry Honey Custard Tarts with Lemon Curd in an airtight container in the refrigerator. They’ll hold up nicely for about 2 days—if you have any left that long!

Freezing

If you want to freeze your tarts, it’s best to freeze the baked crusts and lemon curd separately. Wrap the empty crusts well and store the lemon curd in a freezer-safe jar. Thaw both in the refrigerator, then assemble and bake the custard filling fresh for best texture and flavor.

Reheating

If your tarts are a bit chilled or the crust has softened in the fridge, pop them in a preheated 300°F oven for about 10 minutes to crisp up the crust. Just hold off on adding the lemon curd until after reheating so it stays smooth and glossy.

FAQs

Can I use store-bought lemon curd instead of homemade?

Absolutely! If you’re short on time, a good quality store-bought lemon curd will work perfectly with your Strawberry Honey Custard Tarts with Lemon Curd. However, homemade curd really does give an extra-bright, fresh flavor.

What’s the best way to prevent a soggy bottom crust?

Be sure to blind bake your tart shells before adding the custard and strawberries. This seals the bottom and keeps it nice and crisp, even after you add the creamy filling.

Can I swap the strawberries for another fruit?

Yes! Fresh raspberries, blueberries, or even thinly sliced peaches work well in these Strawberry Honey Custard Tarts with Lemon Curd. Just choose what’s ripest and in season for the juiciest results.

Is it possible to make one large tart instead of minis?

Definitely. Form your dough into one large disc and use a 12-inch tart pan. Follow the same steps, increasing the bake time for the whole tart to about 40–45 minutes, and slice to serve.

How do I know when the custard is set?

Your tarts are ready when the edges of the custard are firm and slightly golden, but the center still has a gentle wobble. It will finish setting as it cools, so don’t worry if it’s not completely firm when you pull it from the oven.

Final Thoughts

If you’re ready to wow your favorite people (or simply treat yourself to something wonderful), Strawberry Honey Custard Tarts with Lemon Curd should be at the top of your baking list. Flaky, creamy, tangy, and bursting with summer flavor, these tarts are a pure delight from the very first bite.

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