Imagine a dessert so decadent, so irresistibly elegant, that it transforms an ordinary moment into a gourmet experience. Our Strawberry Honey Custard Tarts with Lemon Curd are not just a recipe—they're a culinary masterpiece that promises to transport you straight to a charming Parisian patisserie. With a buttery, delicate crust, silky smooth custard, tangy lemon curd, and fresh, vibrant strawberries, these tarts are the perfect blend of sophistication and pure indulgence.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 tarts
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1/4 cup honey
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup lemon curd
Instructions
- Begin by preparing the tart crust. In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Whisk together until well mixed.
- Add 1/2 cup of chilled unsalted butter, cut into small cubes, to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg yolk and 2 tablespoons of ice water. Add this mixture to the flour and butter mixture, stirring gently until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until smooth. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough is chilling, prepare the custard filling. In a medium bowl, whisk together 1/4 cup of honey, 1 cup of heavy cream, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.
- Preheat your oven to 350°F (175°C). Once the dough has chilled, remove it from the refrigerator and roll it out on a floured surface to about 1/8 inch thick.
- Using a round cutter, cut out circles of dough and fit them into a tart pan or individual tartlet pans. Press the dough into the edges and trim any excess. Prick the bottom of each tart shell with a fork to prevent bubbling.
- Place the tart shells in the preheated oven and bake for 10-12 minutes or until lightly golden. Remove from the oven and allow to cool slightly.
- Once the tart shells are cool, pour the custard filling evenly into each shell, filling them about three-quarters full.
- Return the tarts to the oven and bake for an additional 15-20 minutes, or until the custard is set and slightly puffed. Remove from the oven and let cool completely on a wire rack.
- Once the tarts are cool, top each one with a generous dollop of lemon curd, spreading it evenly over the custard.
- Finally, arrange the sliced fresh strawberries on top of the lemon curd for a beautiful presentation. You can also drizzle a little extra honey over the strawberries for added sweetness.
- Serve the Strawberry Honey Custard Tarts chilled or at room temperature, and enjoy this delightful French dessert!
Tips
- Keep your butter ice-cold when making the crust to ensure a flaky, tender texture.
- Use a pastry cutter or your fingertips to blend butter into flour for the most even consistency.
- Chill the dough for at least 30 minutes to prevent shrinkage during baking.
- Prick the tart shells with a fork to prevent air bubbles from forming.
- Use fresh, ripe strawberries for the most vibrant flavor and appearance.
- Don't overbake the custard—it should be just set with a slight wobble in the center.
- Allow tarts to cool completely before adding lemon curd and strawberries to prevent melting.
- For an extra touch of elegance, use a kitchen torch to lightly caramelize the strawberry edges.
Nutrition Facts
Calories: 385kcal
Carbohydrates: 38g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 135mg
