Strawberry Honey Custard Tarts (Print Version)
# Ingredients:
→ Crust
01 -
1 3/4 cups flour
02 -
3/4 teaspoon sea salt
03 -
1 1/2 teaspoons sugar
04 -
1/2 cup butter, chilled and cubed
05 -
1 teaspoon vanilla extract
06 -
1/4 cup + 2 tablespoons cold water
→ Filling
07 -
2 cups strawberries, sliced
08 -
1 cup vanilla yogurt
09 -
1 tablespoon honey
10 -
2 eggs
11 -
3 tablespoons sugar
12 -
1 teaspoon vanilla extract
→ Lemon Curd
13 -
3 eggs
14 -
1/2 cup lemon juice
15 -
1 cup sugar
16 -
1/4 cup lemon zest (about 2 lemons)
17 -
6 tablespoons unsalted butter, cubed
18 -
Pinch of coarse salt
# Instructions:
01 -
In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, zest, and salt until combined. Add eggs one at a time, whisking until fully mixed with each addition. Cook for 8-9 minutes over low heat, whisking frequently, until thickened. Remove from heat and let cool completely before chilling in the fridge.
02 -
Preheat the oven to 375°F. In a large bowl, mix flour, sugar, and salt. Add the cubed butter and cut into the mixture until pea-sized. Pour in vanilla extract and cold water. Stir until the dough clumps. Transfer to a floured surface and fold until it forms a ball. Divide into quarters and pat into 1/2-inch thick discs. Wrap in plastic and chill for 15 minutes to 1 hour.
03 -
Roll out the dough into 5-inch circles on a lightly floured surface. Line four 4-inch tart pans with the dough and crimp the edges as desired. Prick the bottoms with a fork, line with parchment, and fill with baking beans. Bake for 10 minutes, then remove the paper and beans. Let cool completely.
04 -
Whisk eggs, sugar, and vanilla extract together. Stir in honey and yogurt. Place sliced strawberries on the cooled crusts and pour the filling over. Bake for 30-35 minutes until the crust is golden and the filling is set. Cool for 5 minutes, drizzle with chilled lemon curd, and serve.
# Notes:
01 -
For a single tart, use a 12-inch tart pan and bake for 40-45 minutes.