Introduction

These Sweet Strawberry Honey Custard Tarts with Zesty Lemon Curd combine fresh, juicy strawberries with a creamy honey-sweetened custard and a tangy lemon curd topping. Perfect for a special occasion or a delightful treat, this recipe offers a balance of flavors and textures that will impress your guests.

A small tart with a golden-brown, crumbly crust sits on a white plate over a white marbled surface. The tart has one thick layer of pale yellow custard filling that is smooth and glossy. On top, there are multiple bright red strawberry halves arranged in a circle, standing upright with juicy textures and visible seeds. A shiny, light yellow sauce is drizzled over the strawberries and custard, flowing down in thin rivers, adding a glossy finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (can use gluten-free flour)

1/2 teaspoon sea salt (kosher salt works too)

2 tablespoons sugar (coconut sugar for a lower glycemic option)

1/2 cup butter (vegan butter for dairy-free option)

1 teaspoon vanilla extract (or almond extract for variation)

3 tablespoons cold water

2 cups strawberries (can swap with seasonal fruits)

1 cup vanilla yogurt (Greek or dairy-free for variations)

1/4 cup honey (maple syrup for vegan option)

2 large eggs (use flax eggs for vegan version)

1/2 cup lemon juice (lime juice as an alternative)

1 teaspoon lemon zest (optional but recommended)

1/4 cup unsalted butter (coconut oil for dairy-free option)

1/4 teaspoon coarse salt (regular salt is fine)

Instructions

Step 1: In a medium saucepan over low heat, combine the butter, sugar, lemon juice, lemon zest, and coarse salt. Whisk occasionally until the butter melts and the mixture gently bubbles. Gradually add the eggs one at a time, whisking continuously until the curd thickens, about 10 minutes. Remove from heat and let cool completely.

Step 2: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the flour, sugar, and sea salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the vanilla extract and gradually add cold water until a dough forms. Chill the dough in the fridge for about 30 minutes.

Step 3: Roll out the chilled dough and fit it into tart pans. Prick the bottoms with a fork, then blind bake for 10 minutes or until lightly golden. Remove from oven and cool completely.

Step 4: In a bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Gently fold in the honey and vanilla yogurt until combined. Layer the fresh strawberries evenly in the cooled tart crusts, then pour the custard filling over, covering the strawberries.

Step 5: Bake the filled tarts in the preheated oven for 30-35 minutes. The custard should be set with a slight jiggle in the center. Be careful not to overbake.

Step 6: Remove the tarts from the oven and cool for about 5 minutes. Drizzle the cooled lemon curd over each tart and garnish with extra strawberries or mint leaves if desired before serving.

Tips & Variations

Use gluten-free flour to accommodate dietary needs without sacrificing texture.

For a vegan version, substitute eggs with flax eggs and use maple syrup and dairy-free butter.

Seasonal fruits like blueberries or peaches can easily replace strawberries for a different flavor.

Chill the lemon curd before drizzling for a thicker topping texture.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and blind bake the crusts a day in advance. Keep them covered tightly at room temperature until ready to assemble.

What can I use if I don’t have lemon zest?

If you don’t have lemon zest, you can omit it or substitute with a small amount of lime or orange zest for a slightly different but still bright flavor.