Strawberry Honey Custard Tarts

This strawberry honey custard tart recipe transforms simple ingredients into an elegant dessert that balances the sweetness of honey-infused custard with bright citrus notes from homemade lemon curd. The combination of flaky crust, creamy filling, and fresh strawberries creates a dessert that's both rustic and sophisticated.

I first created these tarts for a spring garden party, and they've become my signature dessert whenever strawberries are in season. The yogurt custard makes them lighter than traditional custard tarts, which my family appreciates after a hearty meal.

Ingredients

• For the Crust
• Flour: Provides structure and creates that perfect flaky texture every tart needs
• Sea salt: Enhances the buttery flavor and balances the sweetness in the filling
• Sugar: Adds just enough sweetness to complement the fillings without overwhelming
• Butter: Chilled and cubed for optimal flakiness use European style if available
• Vanilla extract: Adds warmth and depth to the crust flavor profile
• Cold water: Helps bind everything together without developing too much gluten

• For the Filling
• Strawberries: Sliced to release their natural juices and sweetness
• Vanilla yogurt: Adds tanginess and creaminess use full fat for best results
• Honey: Provides natural sweetness with floral undertones
• Eggs: Create structure and richness in the custard filling
• Sugar: Balances the tartness of the yogurt
• Vanilla extract: Enhances the natural strawberry flavor

• For the Lemon Curd
• Eggs: Create that silky smooth texture characteristic of perfect lemon curd
• Lemon juice: Provides the signature brightness use fresh squeezed for best flavor
• Sugar: Balances the acidity of the lemons
• Lemon zest: Contains the essential oils that give intense citrus flavor
• Unsalted butter: Adds richness and helps create that velvety texture
• Coarse salt: Enhances all the flavors and balances sweetness

Step-by-Step Instructions

Prepare the Lemon Curd:

Combine your butter, sugar, lemon juice, zest, and salt over low heat, whisking until everything melts together into a smooth mixture. The low heat is crucial here to prevent the eggs from scrambling in the next step.

Add Eggs Carefully:

Whisk in one egg at a time, ensuring each is fully incorporated before adding the next. This gradual addition prevents curdling and ensures a smooth texture. The mixture will be quite liquid at this point.

Cook Until Thickened:

Maintain low heat and whisk frequently for 8 to 9 minutes as the mixture gradually thickens. It should coat the back of a spoon but still be pourable. Remove from heat and cool completely before chilling.

Create the Pie Dough:

Mix your dry ingredients thoroughly before adding the cold cubed butter. When cutting in the butter, aim for pea-sized pieces, which create pockets of steam during baking resulting in that perfect flaky texture.

Add Wet Ingredients:

Pour in your vanilla and cold water, stirring just until the dough comes together. Overworking the dough develops gluten which makes for a tough crust so mix with a light hand.

Form and Chill:

Fold the dough into itself on a floured surface until it forms a cohesive ball. Dividing it into quarters and chilling for at least 15 minutes allows the gluten to relax and butter to firm up again for optimal flakiness.

Prepare Tart Shells:

Roll each disc into a 5-inch circle using gentle even pressure. Line your tart pans carefully, pressing the dough into corners without stretching it. Crimping the edges creates that beautiful finished look.

Blind Bake:

Pricking the bottoms prevents bubbling and the parchment paper with baking beans ensures the crust keeps its shape. The initial blind bake ensures your crust will be fully cooked and crisp even with the wet filling.

Create Custard Filling:

Whisk eggs, sugar, and vanilla until well combined then stir in the honey yogurt. This creates a lighter custard than traditional heavy cream versions with a pleasant tanginess that complements the sweet strawberries.

Assemble and Bake:

Arrange strawberries in the cooled crusts, then pour the custard filling over them. The strawberries will float slightly as they bake, creating a beautiful pattern throughout the custard.

Finish and Serve:

After baking, allow the tarts to cool slightly before drizzling with the lemon curd. The warm tarts with cool lemon curd create a delightful temperature contrast.

Pin it

The honey in this recipe is my secret weapon. I use locally sourced wildflower honey which adds subtle floral notes that perfectly complement the strawberries. My grandmother taught me that the type of honey you choose can completely transform a dessert and these tarts prove her right every time.

Make Ahead Options

These tarts can be partially prepared in advance to save time on the day you plan to serve them. The pie dough can be made up to three days ahead and stored in the refrigerator, or frozen for up to a month. Simply thaw overnight in the refrigerator before rolling. The lemon curd can also be prepared up to a week in advance and stored in an airtight container in the refrigerator. On serving day, just prepare the custard filling, assemble, and bake. The completely finished tarts are best enjoyed the day they're made, but can be stored covered in the refrigerator for up to two days.

Seasonal Variations

While strawberries create a classic pairing with the honey custard, this recipe welcomes seasonal adaptations. In summer, try fresh raspberries or blackberries for a more intense berry flavor. Early fall brings the opportunity to use thinly sliced plums or pears, which caramelize beautifully during baking. Winter versions can incorporate orange segments or poached cranberries for a holiday twist. Whatever fruit you choose, maintain the same volume to ensure proper setting of the custard.

Serving Suggestions

These tarts stand beautifully on their own, but a few simple accompaniments can elevate them further. A dollop of lightly whipped cream adds cloudlike softness, while a scoop of vanilla bean ice cream creates a hot and cold contrast when the tarts are served warm. For afternoon tea, serve smaller portions alongside Earl Grey or chamomile tea. When presenting as a dinner party dessert, add a garnish of fresh mint leaves and a light dusting of powdered sugar for restaurant quality presentation.

Pin it

Frequently Asked Questions

→ How do I make the perfect crust?

Use cold butter and water when mixing the crust dough to ensure a flaky texture. Chilling the dough before rolling helps prevent shrinking during baking.

→ Can I use Greek yogurt for the custard filling?

Yes, Greek yogurt works well and adds creaminess. If it’s very thick, you can thin it slightly with milk or water before incorporating.

→ How do I know when the custard is set?

The custard is set when it jiggles slightly in the center but appears firm around the edges. It will continue to firm up as it cools.

→ Can I substitute the strawberries with other fruits?

Absolutely! Blueberries, raspberries, or sliced peaches work wonderfully as alternatives or additions.

→ How long does the lemon curd last in the fridge?

Homemade lemon curd can last up to two weeks if stored in an airtight container in the fridge.