Strawberry Honey Custard Tarts with Zesty Lemon Curd

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These Strawberry Honey Custard Tarts with a vibrant lemon curd topping are the epitome of elegance and flavor. With their buttery tart shells, creamy custard, and zesty lemony finish, they’re perfect for special occasions or a luxurious treat at home.

Why You Will Love This Recipe

  1. Balanced Flavors: Sweet strawberries, rich honey, and tangy lemon create a harmonious dessert.
  2. Visually Stunning: These tarts look as good as they taste, adding sophistication to any table.
  3. Customizable: Swap fruits or citrus flavors to suit your mood or the season.
  4. Do-Ahead Friendly: Make components ahead for an effortless final assembly.
  5. Perfect Texture: Creamy custard, flaky crust, and smooth lemon curd combine for a delightful bite.

Ingredients

Tart Shells

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1 tablespoon cold water (as needed)

Strawberry Honey Custard

  • 1 cup fresh strawberries, pureed
  • ½ cup honey
  • 3 large egg yolks
  • 1 cup whole milk
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter

Lemon Curd

  • 2 large eggs
  • ½ cup granulated sugar
  • ⅓ cup fresh lemon juice (about 2–3 lemons)
  • 4 tablespoons unsalted butter
  • Zest of 1 lemon

Kitchen Equipment Needed

  • Mixing bowls
  • Whisk
  • Saucepan
  • Tart pans or muffin tins
  • Fine mesh strainer
  • Rubber spatula
  • Rolling pin
  • Measuring cups and spoons

Directions

Step 1: Make the Tart Shells

  1. In a mixing bowl, combine the flour and powdered sugar.
  2. Add chilled butter and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk, then add cold water gradually until the dough comes together.
  4. Wrap in plastic and chill for 30 minutes.

Step 2: Preheat Oven and Bake Shells

  1. Preheat your oven to 350°F (175°C).
  2. Roll out the dough to ¼-inch thickness on a floured surface.
  3. Cut into circles and press into tart pans or muffin tins. Prick the bases with a fork to prevent bubbling.
  4. Bake for 15 minutes or until golden. Let cool completely.

Step 3: Prepare the Strawberry Honey Custard

  1. In a saucepan, whisk together strawberry puree, honey, and egg yolks.
  2. Dissolve the cornstarch in milk and add it to the saucepan.
  3. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
  4. Remove from heat and stir in butter until smooth.
  5. Cool slightly before filling tart shells. Chill to set.

Step 4: Make the Lemon Curd

  1. In a saucepan, whisk together eggs, sugar, lemon juice, and zest.
  2. Cook over low heat, stirring constantly, until the mixture thickens (8–10 minutes).
  3. Remove from heat and stir in butter until melted and smooth.
  4. Cool slightly.

Step 5: Assemble the Tarts

  1. Spoon lemon curd over the set strawberry honey custard in each tart shell.
  2. Garnish with fresh strawberry slices or a sprinkle of lemon zest.

Step 6: Chill and Serve

Chill for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!

Serving and Storage Tips

  • Serve chilled for the best texture and flavor.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Tart shells can be frozen for up to 1 month and thawed before filling.

Variations

  • Berry Substitution: Use raspberries, blueberries, or blackberries instead of strawberries.
  • Citrus Twist: Swap lemon for lime or orange in the curd.
  • Nutty Shells: Replace a portion of the flour with almond or hazelnut flour.

Helpful Notes

  • Chill the dough thoroughly to prevent shrinkage during baking.
  • If the custard or curd curdles, strain it through a fine mesh sieve for a smooth texture.
  • Allow tarts to cool completely before adding the lemon curd.

Tips from Well-Known Chefs

  1. Ina Garten: “Use freshly squeezed citrus juice for the most vibrant flavor in your curd.”
  2. Martha Stewart: “Refrigerate filled tarts to let the custard and curd firm up properly.”
  3. Mary Berry: “A sprinkle of powdered sugar can elevate the presentation of your tarts.”

Frequently Asked Questions

1. Can I use pre-made tart shells?
Yes, store-bought tart shells are a great time-saver.

2. Can I make the custard and curd ahead of time?
Absolutely. Both can be made 1–2 days in advance and stored in the refrigerator.

3. What if my lemon curd doesn’t thicken?
It may need more time on the heat. Ensure you’re cooking it over low heat while stirring constantly.

4. Can I use frozen strawberries?
Yes, thaw and drain them before pureeing to remove excess liquid.

5. Are these tarts suitable for freezing?
While the shells freeze well, the filled tarts are best enjoyed fresh due to the delicate texture of the custard and curd.

These Strawberry Honey Custard Tarts with Lemon Curd are a delightful combination of creamy, tangy, and sweet flavors. Perfect for impressing guests or indulging in a luxurious homemade treat. Enjoy baking and savor every bite!

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