Strawberry Honey Custard Tarts Lemon Curd (Printable View)
Buttery shells filled with silky honey custard, tangy lemon curd, and fresh strawberries
# Ingredient List:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt
→ Honey Custard
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/4 cup honey
10 - 3 large egg yolks
11 - 1 tablespoon cornstarch
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Lemon Curd
14 - 2 large eggs
15 - 2 large egg yolks
16 - 1/2 cup granulated sugar
17 - 1/2 cup fresh lemon juice
18 - 2 teaspoons finely grated lemon zest
19 - 6 tablespoons unsalted butter, cubed
→ Assembly
20 - 1 1/2 cups fresh strawberries, hulled and sliced
21 - Fresh mint leaves for garnish
# How to Make It:
01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough begins to come together. Add additional water only if needed for dough to form.
02 - Gather dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. Roll out chilled dough and press into six 4-inch tart pans. Prick bottoms with a fork to prevent bubbling.
04 - Line shells with parchment paper and fill with pie weights. Bake for 12 minutes. Remove weights and parchment, then bake 8-10 minutes longer until golden brown. Cool completely before filling.
05 - Heat milk, heavy cream, and honey in a saucepan until just simmering. Meanwhile, whisk egg yolks, cornstarch, vanilla, and salt in a bowl.
06 - Gradually whisk hot milk mixture into egg yolks. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened about 3-4 minutes. Transfer to bowl, cover with plastic wrap directly on surface, and cool to room temperature.
07 - Whisk eggs, egg yolks, sugar, lemon juice, and zest in a saucepan. Cook over medium-low heat, stirring continuously, until thickened 5-7 minutes. Do not boil. Remove from heat and whisk in butter until smooth.
08 - Pour lemon curd into a bowl, cover with plastic wrap touching the surface, and refrigerate until set.
09 - Spoon honey custard into cooled tart shells, smoothing tops. Add a layer of lemon curd over custard. Arrange fresh strawberry slices on top and garnish with mint leaves if desired. Serve chilled.
# Expert Suggestions:
01 -
- The honey custard brings this floral warmth that makes every bite feel like sunshine
- Three distinct layers mean you get tart, sweet, and creamy all in one perfect bite
02 -
- If your custard tastes even slightly grainy, you probably cooked it too fast or too high
- Room temperature curd spreads like a dream over cold custard without mixing together
03 -
- If your tart shells puff during baking, gently press them back with a spoon while still warm
- Room temperature ingredients combine more smoothly than cold ones for both custard and curd