Strawberry Honey Custard Tarts (Print)
Golden tarts with creamy custard, sweet strawberries, and a hint of honey under bright lemon curd.
# Ingredients:
→ Crust
01 -
220 grams plain flour
02 -
3 grams fine sea salt
03 -
6 grams granulated sugar
04 -
113 grams unsalted butter, chilled and cubed
05 -
5 milliliters vanilla extract
06 -
90 milliliters cold water
07 -
Up to 30 milliliters additional cold water, as needed
→ Custard Filling
08 -
300 grams strawberries, sliced
09 -
240 grams vanilla yogurt
10 -
15 milliliters honey
11 -
2 large eggs
12 -
36 grams granulated sugar
13 -
5 milliliters vanilla extract
→ Lemon Curd
14 -
3 large eggs
15 -
120 milliliters freshly squeezed lemon juice
16 -
200 grams granulated sugar
17 -
12 grams lemon zest (zest of 2 lemons)
18 -
85 grams unsalted butter, cubed
19 -
Pinch coarse sea salt
# Steps:
01 -
In a medium saucepan over low heat, whisk together unsalted butter, granulated sugar, lemon juice, lemon zest, and a pinch of salt until fully combined. Add eggs one at a time, whisking thoroughly after each addition. Cook over low heat, whisking often, until the mixture thickens slightly, about 8 to 9 minutes. Remove from heat, allow to cool fully, then refrigerate until needed.
02 -
Preheat the oven to 190°C. In a large mixing bowl, blend plain flour, granulated sugar, and sea salt. Incorporate chilled, cubed unsalted butter using a pastry blender or two forks until the mixture resembles pea-sized crumbs. Add vanilla extract and cold water, stirring just until a rough dough forms.
03 -
Transfer dough to a lightly floured surface. Knead briefly until just combined into a cohesive ball. Divide into four equal portions, shape into discs about 1.25 centimeters thick, wrap, and chill for 15 minutes to 1 hour.
04 -
Remove dough discs from the refrigerator. Roll each into a 12-centimeter circle. Line four 10-centimeter tart pans, pressing gently into edges and crimping as desired. Prick the bases with a fork, line with parchment, and fill with baking beans. Bake for 10 minutes, remove parchment and beans, then cool completely.
05 -
In a bowl, whisk together eggs, granulated sugar, and vanilla extract until smooth. Stir in honey and vanilla yogurt until fully blended.
06 -
Arrange sliced strawberries evenly in the cooled tart shells. Gently pour the custard mixture over the strawberries.
07 -
Bake in the preheated oven for 30 to 35 minutes, or until the custard is set and the crust is golden brown. Remove from the oven and cool for 5 minutes.
08 -
Drizzle each tart with the chilled lemon curd before serving.
# Notes:
01 -
For a single large tart, shape all the dough into one disc, line a 30-centimeter tart tin, and bake the filled tart for 40 to 45 minutes.