Strawberry Honey Custard Tarts

These Strawberry Honey Custard Tarts balance a flaky homemade crust with a pillowy vanilla yogurt custard, sweet fresh strawberries, and zesty lemon curd. This is the dessert I crave for spring gatherings and anytime strawberries look especially irresistible at the market.

This recipe came together for the first time as a birthday treat when my sister asked for something both creamy and fruity and it instantly became a family favorite for any special lunch.

Ingredients

• Plain flour: gives the tarts structure and helps with flakiness so pick a high-quality all-purpose flour for best results
• Fine sea salt: brings out all the sweet floral flavors do not use iodized table salt
• Granulated sugar: sweetens gently without overpowering the vanilla and berries opt for organic or ultra-fine for best blending
• Unsalted butter: creates that classic buttery crust be sure it is properly chilled and European style works wonders
• Vanilla extract: infuses tarts with fragrance so use pure extract instead of imitation
• Cold water: helps keep dough temperature low for maximum flakiness
• Strawberries: are the focus so choose ripe deep red berries with no mushy spots
• Vanilla yogurt: forms a luxurious base for the custard choose a full-fat or Greek variety for a creamy result
• Honey: sweetens naturally and echoes the floral notes of the berries
• Large eggs: are crucial for binding the custard and lemon curd buy the freshest you can find
• Lemons: add signature brightness choose heavy lemons with taut skin for more juice
• Coarse sea salt: balances the curd and enhances zestiness
• Baking beans or any dried beans: help keep the crust from puffing make sure they are clean and dry

Step-by-Step Instructions

Make the Lemon Curd:

Whisk unsalted butter granulated sugar lemon juice lemon zest and a pinch of salt in a saucepan over low heat until the mixture is smooth and glossy

Add eggs one at a time whisking constantly to prevent curdling then gently cook over low heat whisking almost nonstop until the curd thickens and coats the back of a spoon about eight to nine minutes

Take off heat cool completely and refrigerate until fully chilled

Prepare Tart Dough:

Mix flour sugar and sea salt in a wide bowl until no lumps remain then work in the chilled butter with a pastry blender or two forks until the mixture looks like coarse wet sand

Add vanilla extract and cold water in stages stirring gently with a fork until a shaggy dough forms and mostly holds together without crumbling

Transfer dough to a floured surface briefly knead into a smooth ball then divide evenly into four pieces shape each into a thick disc wrap and chill for at least fifteen minutes

Shape and Bake Crusts:

Remove dough from the fridge roll each disc into a thin circle large enough to fit a ten-centimeter tart pan

Press gently into pans making sure the dough hugs the edges then crimp if you like

Dock the base with a fork line with parchment and fill with baking beans

Bake for ten minutes remove the beans and parchment cool crusts fully

Make Custard Mix:

Whisk eggs sugar and vanilla until smooth and light then blend in honey and vanilla yogurt to form a velvety mixture

Fill and Bake Tarts:

Arrange sliced strawberries over the cooled shells

Pour custard filling gently to avoid disturbing the berries

Bake at one hundred ninety degrees Celsius for thirty to thirty five minutes until set in the center and golden on top

Cool for five minutes before topping with chilled lemon curd

Serve:

Spoon lemon curd generously over each tart and enjoy while just barely warm or after chilling for contrast

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Strawberries at peak season are the real star here I still remember picking berries with my niece for this tart and her face determined to choose only the smallest juiciest ones Her excitement made this recipe feel extra special for all of us

Storage Tips

Store tarts in an airtight container in the refrigerator for up to three days

For best texture keep lemon curd and custard tarts separate until ready to serve

The crust maintains its flakiness but is best enjoyed within day one or day two

Ingredient Substitutions

For a gluten-free option try a trusted gluten-free flour blend in place of wheat flour

Swap strawberries for raspberries or thinly sliced peaches if desired

If you prefer a different dairy style use coconut yogurt to make this more tropical

Honey can be replaced with maple syrup for a different subtle sweetness

Serving Suggestions

These tarts taste amazing with a dollop of whipped cream or a small scoop of vanilla ice cream

For a fancy effect sprinkle with a pinch of lemon zest or a few edible flower petals

I like to serve them with a cup of strong tea or espresso for a contrast to the creamy sweetness

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Cultural Context

This recipe takes its tart shell and custard inspiration from classic European patisserie but with a fresher fruit-forward twist

Yogurt custard is lighter and feels a bit more modern than egg-only versions

Lemon curd is a British staple but here adds brightness and a tangy complexity to classic fruit tarts

Recipe FAQs

→ What makes the tart crust flaky?

The flakiness comes from using chilled, cubed butter and handling the dough minimally. This keeps the butter in pieces, which creates layers as it bakes.

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used for a thicker, creamier texture; the custard will be a bit denser but still smooth.

→ How do I know when the custard is fully set?

The custard should appear just firm with a slight wobble in the center and a light golden edge on the crust.

→ Is it possible to prepare the lemon curd ahead of time?

Absolutely, the lemon curd can be made ahead and chilled; store tightly covered to maintain freshness.

→ Can a large tart be made instead of individuals?

Yes. Use a 30-centimeter tart tin and adjust the baking time for the filled tart to 40–45 minutes.

→ What is the best way to slice the strawberries for layering?

Slice strawberries evenly so they cover the tart base in a thin, uniform layer, allowing for even baking.