I made this Strawberry Honey Custard Tarts with Lemon Curd Recipe over the weekend, and honestly, they turned out even better than I expected. The mix of creamy custard, sweet strawberries, and tangy lemon curd is just irresistible.
Everyone at home kept asking for seconds, and the kitchen smelled amazing while they baked. I love how fancy they look even though they’re surprisingly simple to make.
If you enjoy fruity desserts, you can also enjoy similar treats like Rotel Cream Cheese Beef Sausage Balls Recipe for a savory twist.
Ingredients Section
Here’s everything needed to create these delicious tarts, along with helpful notes on why each ingredient works best. For something fun and themed, you might like the Valentines Day Roasted Potato Hearts Recipe as an accompanying dish.
For the Tart Crust
- 1 ¾ cups all-purpose flour — gives structure and creates a tender base.
- ¾ teaspoon sea salt — balances sweetness and enhances flavor.
- 1 ½ teaspoons sugar — lightly sweetens the crust.
- ½ cup unsalted butter, chilled and cubed — cold butter creates flaky layers.
- 1 teaspoon vanilla extract — adds a warm aroma.
- ¼ cup + 2 tablespoons cold water — keeps butter cold while forming the dough.
For the Custard Filling
- 2 cups fresh strawberries, sliced — fresh berries provide sweetness and moisture.
- 1 cup vanilla yogurt — creates a creamy custard with mild tang.
- 1 tablespoon honey — adds natural sweetness and floral flavor.
- 2 large eggs — help the custard set while baking.
- 3 tablespoons sugar — enhances sweetness.
- 1 teaspoon vanilla extract — deepens flavor.
For the Lemon Curd
- 3 eggs — create a rich curd base.
- ½ cup freshly squeezed lemon juice — gives bright citrus flavor.
- 1 cup sugar — balances tartness.
- ¼ cup lemon zest — adds strong lemon aroma.
- 6 tablespoons unsalted butter, cubed — makes the curd silky smooth.
- Pinch of coarse salt — improves overall flavor.
Note: This recipe yields about four small tarts, serving approximately 4–6 people depending on portion size.
Variations
You can easily customize these tarts to suit different tastes or dietary needs.
- Use coconut yogurt and dairy-free butter for a dairy-free version.
- Replace sugar with low-calorie sweeteners for a reduced-sugar option.
- Swap strawberries for blueberries, raspberries, or mixed berries.
- Add fresh mint or basil for a refreshing twist.
- Substitute lime or orange juice for lemon curd for a different citrus flavor.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
Equipment You Need
- Mixing bowls — for combining ingredients.
- Pastry blender or forks — to mix butter into flour.
- Tart pans — shape individual tart shells.
- Saucepan — cooks the lemon curd.
- Rolling pin — rolls out dough evenly.
- Parchment paper and baking weights — prevent crust from puffing.
How to Make Strawberry Honey Custard Tarts with Lemon Curd Recipe?
This recipe is simple when broken into clear steps. Each stage builds flavor and texture, resulting in beautiful, bakery-style tarts at home. Work calmly through each step, and everything comes together smoothly. Preparation in stages makes the process easy and enjoyable.
Make the Lemon Curd
Combine butter, sugar, lemon juice, zest, and salt in a saucepan over low heat. Add eggs gradually while whisking continuously so the mixture stays smooth. Cook gently until thickened, then cool completely before refrigerating.
Prepare the Pie Dough
Mix flour, sugar, and salt, then cut in cold butter until crumbly. Add vanilla and cold water just until dough forms. Chill, roll out, place in tart pans, and blind bake until lightly golden.
Assemble the Tarts
Whisk eggs, sugar, and vanilla, then mix in yogurt and honey. Place strawberries into tart shells and pour custard mixture over them. Bake until custard sets, cool slightly, then top with chilled lemon curd.
Additional Tips for Making this Recipe Better
From my own baking experience, these tips make a big difference:
- I always use fresh strawberries because frozen ones release too much moisture.
- I chill the lemon curd fully so it thickens perfectly.
- I keep dough cold to achieve a flaky crust.
- I use baking weights to prevent crust shrinkage.
- I sometimes reduce sugar if the fruit is very sweet.
How to Serve Strawberry Honey Custard Tarts with Lemon Curd Recipe?
Serve each tart chilled or slightly cooled on dessert plates. Add extra lemon curd drizzle and decorate with fresh strawberry slices. A light dusting of powdered sugar and mint leaves makes them look elegant for parties or brunch gatherings.
Nutritional Information
Approximate values per tart:
- Calories: 300–350
- Protein: 5–7 g
- Carbohydrates: Moderate due to fruit and sugar
- Fat: Comes mainly from butter and yogurt
Make Ahead and Storage
Refrigerating
Store baked tarts in an airtight container in the refrigerator for up to three days. This keeps custard firm and flavors fresh.
Freezing
Freeze only baked tart shells without filling for best texture. Wrap tightly and freeze for up to one month, then fill after thawing.
Reheating
Warm tarts briefly in a low oven for a few minutes if desired, though they are best served chilled or at room temperature.
Why You’ll Love This Recipe?
These tarts quickly become a favorite thanks to several great features:
- Beautiful balance of sweet, creamy, and tangy flavors.
- Perfect dessert for brunch, holidays, or gatherings.
- Easy to customize with fruits or flavor variations.
- Make-ahead friendly for stress-free entertaining.
- Impressive presentation despite simple preparation.
These Strawberry Honey Custard Tarts with Lemon Curd bring together freshness, sweetness, and creamy texture in every bite. Once you make them, they’ll likely become one of your favorite desserts too. Happy baking!
Strawberry Honey Custard Tarts with Lemon Curd Recipe
Ingredients
Method
- Combine butter, sugar, lemon juice, zest, and salt in a saucepan over low heat. Add eggs gradually while whisking continuously so the mixture stays smooth. Cook gently until thickened, then cool completely before refrigerating.
- Mix flour, sugar, and salt, then cut in cold butter until crumbly. Add vanilla and cold water just until dough forms. Chill, roll out, place in tart pans, and blind bake until lightly golden.
- Whisk eggs, sugar, and vanilla, then mix in yogurt and honey. Place strawberries into tart shells and pour custard mixture over them. Bake until custard sets, cool slightly, then top with chilled lemon curd.
Notes
- I always use fresh strawberries because frozen ones release too much moisture.
- I chill the lemon curd fully so it thickens perfectly.
- I keep dough cold to achieve a flaky crust.
- I use baking weights to prevent crust shrinkage.
- I sometimes reduce sugar if the fruit is very sweet.