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Strawberry Honey Custard Tarts with Lemon Curd

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These Strawberry Honey Custard Tarts with Lemon Curd are a perfect blend of creamy honey custard, tangy lemon curd, and fresh strawberries in a buttery tart shell. Elegant and delicious, they’re perfect for special occasions or as a refined treat.

Ingredients

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For the Tart Shells:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 egg yolk
  • 2–3 tablespoons cold water

For the Honey Custard:

  • 1 1/2 cups whole milk
  • 3 egg yolks
  • 1/4 cup honey
  • 3 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Lemon Curd:

  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 1/2 cup sugar
  • 3 egg yolks
  • 4 tablespoons unsalted butter, cubed

For Assembly:

 

  • 1 1/2 cups fresh strawberries, hulled and sliced
  • Optional: powdered sugar for dusting

Instructions

  • Prepare the Tart Shells:
    In a food processor, combine flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
    Add the egg yolk and cold water, 1 tablespoon at a time, until the dough comes together.
    Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
    Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and cut to fit into tartlet pans. Press into the pans and prick the bottoms with a fork.
    Bake for 12–15 minutes, or until golden. Let cool completely.
  • Make the Honey Custard:
    In a medium saucepan, heat the milk over medium heat until steaming (but not boiling).
    In a bowl, whisk egg yolks, honey, cornstarch, vanilla, and salt until smooth. Gradually whisk in the hot milk.
    Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes).
    Remove from heat and let cool, covering the surface with plastic wrap to prevent a skin from forming.
  • Prepare the Lemon Curd:
    In a heatproof bowl, whisk together lemon juice, zest, sugar, and egg yolks. Set over a simmering pot of water (double boiler) and stir until thickened (about 5–7 minutes).
    Remove from heat and whisk in the butter until smooth. Let cool completely.
  • Assemble the Tarts:
    Spoon the honey custard into the cooled tart shells, spreading evenly. Add a thin layer of lemon curd on top.
    Arrange fresh strawberry slices on top of the lemon curd.
  • Serve:
    Dust with powdered sugar if desired and serve immediately or refrigerate until ready to enjoy.

Notes

  • These tarts can be prepared in advance, but are best enjoyed within 24 hours for the freshest taste.
  • You can add a few mint leaves for a pop of color and extra freshness.

Nutrition

Find it online: https://deliceflash.com/strawberry-honey-custard-tarts-with-lemon-curd/