Strawberry Honey Custard Tarts (Print-Friendly Version)

Delicate tarts with honey yogurt custard, strawberries, flaky crust, and a bright lemon curd finish.

# Ingredients:

→ For the Crust

01 - 1 ¾ cups flour
02 - ¾ teaspoon sea salt
03 - 1 ½ teaspoon sugar
04 - ½ cup butter, chilled and cubed
05 - 1 teaspoon vanilla extract
06 - ¼ cup + 2 tablespoons cold water

→ For the Filling

07 - 2 cups strawberries, sliced
08 - 1 cup vanilla yogurt
09 - 1 tablespoon honey
10 - 2 eggs
11 - 3 tablespoons sugar
12 - 1 teaspoon vanilla extract

→ For the Lemon Curd

13 - 3 eggs
14 - ½ cup lemon juice
15 - 1 cup sugar
16 - ¼ cup lemon zest (about 2 lemons)
17 - 6 tablespoons unsalted butter, cubed
18 - Pinch of coarse salt

# Steps:

01 - In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, zest, and salt until combined. Add eggs one at a time, whisking until fully mixed each time. Cook over low heat for about 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat, cool completely, and chill in the fridge until ready to use.
02 - Preheat the oven to 375°F. In a large mixing bowl, mix together the flour, sugar, and salt until fully combined. Add cubed butter and use a pastry blender or two forks to cut the butter into the mixture until the pieces are around the size of a pea. Pour in vanilla extract and cold water, stirring until the dough clumps together. Move the dough to a floured surface and fold until the flour is incorporated and it forms a ball. Divide into quarters and pat each into a ½-inch thick disc. Wrap in plastic and chill in the fridge for 15 minutes to 1 hour.
03 - Remove the dough from the fridge and roll it out into 5-inch circles on a lightly floured surface. Use these to line four 4-inch tart pans, crimping the edges as desired. Prick the bottoms with a fork, line with parchment paper, and fill with baking beans. Bake for 10 minutes, then remove the paper and beans. Let cool completely.
04 - Whisk together eggs, sugar, and vanilla extract, then mix in the honey and yogurt to form the filling. Arrange strawberries on top of the cooled crusts and pour the filling over the top. Bake for 30-35 minutes until the crust is golden and the custard is set. Cool for 5 minutes, drizzle with lemon curd, and serve.

# Notes:

01 - To make one large tart instead of individual tarts, use a 12-inch tart pan. Bake for 40-45 minutes instead of the specified times for smaller tarts.

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