Strawberry Honey Custard Tarts

These strawberry honey custard tarts with lemon curd are my springtime favorite whenever I want something bright and refreshing but not too heavy. I bake these when strawberries hit their peak and always drizzle the finished tarts with zippy homemade lemon curd. Every bite delivers a lush creamy custard and a burst of tart fruit wrapped in a flaky golden crust so you get all the best textures and flavors in each forkful.

The first time I baked these for Mother’s Day brunch I did not expect how quickly they would vanish from the table. My sister called me for the recipe that afternoon and now it is a family request at every warm weather get together.

Ingredients

• Flour: gives the crust structure and a tender bite look for unbleached all purpose for best results
• Sea salt: brings out the natural sweetness in every layer choose fine grain for even mixing
• Sugar: adds sweetness and browns the crust use regular granulated
• Butter: is the key to flaky crusts and rich flavor use cold unsalted for best texture
• Vanilla extract: ties together flavors in both crust and custard try to use pure vanilla for depth
• Cold water: helps bind the crust and keep it tender use ice water so the butter does not melt
• Strawberries: are the star and add bright juicy notes look for ripe red berries with green tops
• Vanilla yogurt: creates the creamy tangy custard filling choose whole milk yogurt for richness
• Honey: sweetens and adds warmth try local honey for extra flavor
• Eggs: set the custard base and make homemade lemon curd use fresh large eggs if possible
• Lemon juice: brings acidity and tang choose fresh squeezed lemons for big flavor
• Lemon zest: intensifies the lemon curd fragrance zest only the yellow part to avoid bitterness
• Baking beans or pie weights: ensure even blind baking if you do not have these use dried beans

Step-by-Step Instructions

Make the Lemon Curd:

Whisk and Combine Ingredients In a medium saucepan over low heat whisk together the unsalted butter granulated sugar lemon juice freshly grated zest and a pinch of salt until the mixture is combined and the butter melts completely. This base must be smooth before you add any eggs.

Add Eggs:

Crack the eggs into a small bowl before adding them to the pan one at a time whisking constantly to prevent the yolks from scrambling. Fully mix each egg before adding the next for a smooth curd.

Cook to Thicken:

Keep the custard over low heat for around eight to nine minutes. Whisk frequently and watch as the mixture thickens slightly but do not let it boil. Remove from the heat and allow it to cool completely before storing in the refrigerator.

Make the Pie Dough:

Mix Dry Ingredients Combine flour sugar and sea salt in a large mixing bowl. Mix thoroughly to distribute the salt and sugar evenly through the flour.

Cut Butter into the Mixture:

Add chilled cubed butter into the flour mixture using a pastry blender or two forks. The goal is to incorporate the butter into pea sized lumps so that when baked the crust turns out flaky.

Bring Together with Vanilla and Water:

Pour in vanilla extract and very cold water drizzling it bit by bit into the bowl. Gently stir until the dough just starts to clump together.

Form and Chill:

Transfer the rough dough ball to a lightly floured surface. Fold and press the dough into itself until it forms a smooth ball. Divide into four portions shape into discs wrap them and refrigerate for fifteen minutes to an hour. Chilling firms up the butter for a flaky crust.

Roll and Shape:

Roll each chilled disc into a five inch circle on a lightly floured surface. Gently press the dough into four four inch tart pans and crimp the edges if you like. Prick the base with a fork.

Blind Bake:

Line crusts with parchment and fill with baking beans. Bake at three seventy five degrees for ten minutes so the crust holds its shape. Remove from oven take out the beans and paper and let cool.

Assemble and Bake the Tarts:

Mix Custard Filling Whisk together eggs sugar and vanilla then stir in honey and vanilla yogurt until the filling is creamy and smooth.

Add Strawberries:

Arrange sliced strawberries over the cooled tart crusts so every bite gets plenty of fruit.

Fill and Bake:

Pour custard mixture evenly over the strawberries. Bake for thirty to thirty five minutes or until the crust is golden and the filling is set but just slightly wobbly in the middle.

Finish and Serve:

Cool the tarts for about five minutes then drizzle with chilled lemon curd just before serving for a punch of tangy brightness.

Save

My all time favorite part is making the lemon curd from scratch because the kitchen smells absolutely incredible as the zest and juice come together with rich butter. The first time I made these my niece and I sneaked spoonfuls of lemon curd straight from the bowl before it even made it onto the tarts.

Storage Tips

Keep leftover tarts loosely covered in the refrigerator and enjoy within two to three days for the freshest taste. The crust stays crisp if you wait to drizzle the lemon curd until just before you serve. If making ahead store the baked tart shells separately and fill them the day you plan to eat.

Ingredient Substitutions

Swap the strawberries for raspberries blueberries or even thinly sliced peaches during peak season. For a nutty crust use half almond flour and half all purpose flour. Dairy free yogurt and vegan butter both work beautifully if you need a non dairy version.

Serving Suggestions

These strawberry honey custard tarts are stunning on a dessert tray for brunches showers or birthdays. I like to pile them with more fresh berries and a dusting of powdered sugar. Pair with hot tea lemonade or a crisp sparkling white wine.

Save

A Little History

Fruit custard tarts have roots that go back centuries in both English and French baking traditions. Lemon curd adds a punchy twist common to British desserts while the addition of yogurt and honey creates a creamy tang that balances the sweetness and nods to Mediterranean flavors.

Recipe FAQs

→ How do I prevent the tart crust from getting soggy?

Blind baking the crust before adding the filling helps keep it crisp. Make sure to let the shells cool fully before assembling.

→ Can I substitute Greek yogurt in the custard?

Yes, Greek yogurt can be used for a thicker, tangier custard. Adjust sweetness to taste if needed.

→ What is the best way to make smooth lemon curd?

Whisk constantly over gentle heat, and strain the lemon curd after cooking to remove any bits for a silky finish.

→ How do I store leftover tarts?

Keep them refrigerated in an airtight container. They are best enjoyed within 2-3 days for freshest texture.

→ Can I use other fruits instead of strawberries?

Absolutely! Blueberries, raspberries, or sliced peaches work beautifully as alternatives to strawberries.

→ Can I make one large tart instead of individual ones?

Yes, simply use a larger tart pan and increase baking time to ensure the custard sets fully in the center.