Strawberry Honey Custard Tarts with Lemon Curd Recipe

Ben Carraoli

Strawberry Honey Custard Tarts with Lemon Curd Recipe

I made these Strawberry Honey Custard Tarts with Lemon Curd 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.

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Total Time 1 10

Servings: 6

Ingredients Method Notes

Ingredients

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.
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.
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.

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.