Description

These Sweet Strawberry Honey Custard Tarts with Zesty Lemon Curd are a delightful blend of creamy custard, fresh strawberries, and tangy lemon curd nestled in a buttery, flaky tart crust. Perfect for a light dessert or special occasion treat, this recipe offers options for gluten-free, dairy-free, and vegan variations without compromising on flavor.

Ingredients

Scale

For the Tart Crust

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

For the Lemon Curd

1/4 cup unsalted butter (coconut oil for dairy-free option)
1/4 cup honey (maple syrup for vegan option)
1/2 cup lemon juice (lime juice as an alternative)
1 teaspoon lemon zest (optional but recommended)
1/4 teaspoon coarse salt (regular salt is fine)
2 large eggs (use flax eggs for vegan version)

For the Custard Filling and Topping

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)
2 tablespoons sugar
1 teaspoon vanilla extract

Instructions

Prepare the Lemon Curd: In a medium saucepan over low heat, combine the butter, honey, lemon juice, lemon zest, and coarse salt. Whisk occasionally until the butter melts and the mixture begins to bubble gently. Gradually add the eggs one at a time, whisking continuously to prevent curdling. Continue whisking until the curd thickens, about 10 minutes. Remove from heat and let it cool completely.
Make the Tart Crust: Preheat the 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 texture resembles coarse crumbs. Stir in vanilla extract, then gradually add cold water until the dough forms. Chill the dough in the refrigerator for about 30 minutes. Once cooled, roll it out and fit into tart pans, pricking the bottoms with a fork.
Blind Bake the Tart Shells: Blind bake the tart crusts for 10 minutes or until lightly golden. Remove from the oven and let them cool completely before adding the filling.
Prepare the Custard Filling: In a bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Gently fold in the honey-sweetened vanilla yogurt until fully combined.
Assemble the Tarts: Layer the fresh strawberries evenly in the cooled tart shell. Pour the custard filling over the strawberries, making sure they are well covered.
Bake the Filled Tarts: Place the filled tart pans in the oven and bake for 30-35 minutes. The custard should be set but still have a gentle jiggle in the center. Keep an eye to prevent overbaking.
Finish and Garnish: After baking, remove the tarts from the oven and let them cool for about 5 minutes. Drizzle the cooled lemon curd over each tart and garnish with additional fresh strawberries or mint leaves if desired. Serve and enjoy!

Notes

For a vegan version, substitute flax eggs for eggs, vegan butter for regular butter, and maple syrup for honey.
Gluten-free flour can be used to make the crust gluten-free.
You can swap strawberries with other seasonal fruits like blueberries, raspberries, or peaches.
Be careful when adding eggs to the lemon curd by whisking constantly to avoid curdling.
Monitor baking time closely to avoid overbaking the custard which can become rubbery.
Chilling the dough before baking helps achieve a flaky crust.

Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry tarts, honey custard tart, lemon curd tart, baked custard tart, gluten-free dessert, dairy-free dessert option, vegan tart option, fresh fruit tart