Honey Custard Tarts

This honey strawberry tart turns ordinary ingredients into a fancy sweet treat that mixes honey-sweetened custard with bright lemony flavors from homemade curd. The mix of crumbly pastry, smooth filling, and juicy strawberries makes a dessert that looks homey yet impressive.

I whipped up these tarts for the first time during a backyard spring gathering, and now they're the dessert everyone asks for when strawberries hit peak season. My family really likes how the yogurt makes them lighter than normal custard tarts, especially after we've had a big meal.

Ingredients

• For the Crust
• Flour: Gives the foundation and helps make that wonderful flaky bite we all want
• Sea salt: Brings out the rich butter taste and cuts through the sweetness of the filling
• Sugar: Adds just a touch of sweetness that works with the fillings without being too much
• Butter: Keep it cold and cut in cubes for the best flakiness try European style if you can find it
• Vanilla extract: Brings a cozy flavor background to the pastry
• Cold water: Pulls everything together without making the dough tough

• For the Filling
• Strawberries: Cut into slices to let their juices and natural sweetness come out
• Vanilla yogurt: Gives a nice tang and creaminess go for whole milk version for best results
• Honey: Adds sweet flower-like taste notes
• Eggs: Help the filling set up and add richness
• Sugar: Tones down the sour notes from the yogurt
• Vanilla extract: Makes the strawberry flavor pop even more

• For the Lemon Curd
• Eggs: Make the curd wonderfully smooth and rich
• Lemon juice: Gives that wake-up-your-taste-buds zing squeeze fresh lemons for best taste
• Sugar: Takes the edge off the lemon's sourness
• Lemon zest: Packs powerful citrus punch from natural oils
• Unsalted butter: Makes everything luxuriously smooth
• Coarse salt: Perks up all the flavors and balances the sweet and sour

Step-by-Step Instructions

Prepare the Lemon Curd:

Mix butter, sugar, lemon juice, zest, and salt over gentle heat, stirring until everything melts smoothly together. The gentle heat matters a lot here so your eggs won't scramble when added.

Add Eggs Carefully:

Add one egg at a time, stirring each one in completely before adding another. This slow approach keeps the mixture smooth without lumps. At this point, it'll still be quite runny.

Cook Until Thickened:

Keep heat low and stir often for about 8-9 minutes while it slowly gets thicker. It should coat a spoon but still pour easily. Take it off the heat and let it cool fully before chilling.

Create the Pie Dough:

Stir dry stuff together first, then add the cold butter chunks. When mixing in the butter, try to leave small pea-sized bits that'll create steam pockets during baking and make the crust super flaky.

Add Wet Ingredients:

Drizzle in vanilla and cold water, mixing just enough for the dough to come together. Don't overmix or you'll get tough crust instead of tender flaky layers.

Form and Chill:

Gently fold the dough together on a floured counter until it makes a ball. Cut it into four pieces and chill at least 15 minutes so the butter firms up again and the dough relaxes.

Prepare Tart Shells:

Roll each piece into a 5-inch round with light, even pressure. Put dough in tart pans carefully, pressing into corners without stretching. Make pretty edges by pinching the rim.

Blind Bake:

Poke holes in the bottom to stop bubbles and use parchment with baking weights to keep the shape. This first bake makes sure your crust gets crisp even when filled with wet ingredients.

Create Custard Filling:

Mix eggs, sugar, and vanilla until smooth then stir in honey yogurt. This makes a lighter custard than heavy cream versions and adds a nice tang that goes great with sweet strawberries.

Assemble and Bake:

Put strawberries in the cooled crusts, then pour custard over them. The strawberries will rise up a bit while baking, making a pretty pattern throughout.

Finish and Serve:

After baking, let tarts cool a little before adding lemon curd on top. The warm tarts with cool lemon curd make a nice hot-cold contrast.

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Honey is the real magic in this recipe. I grab locally grown wildflower honey that adds gentle flowery hints that match perfectly with the strawberries. My grandma always said picking the right honey can change a dessert completely, and these tarts prove she was spot on.

Make Ahead Options

You can get a head start on these tarts to save time when you want to serve them. The dough can be made up to three days early and kept in the fridge, or frozen for a month. Just thaw it in the fridge overnight before using. The lemon curd keeps for a week in the fridge in a sealed container. On the day you're serving, just mix up the filling, put everything together, and bake. Fully finished tarts taste best eaten the same day, but will keep in the fridge for two days if covered.

Seasonal Variations

Strawberries work great with the honey custard, but you can switch things up all year round. In summer, try using fresh raspberries or blackberries for stronger berry flavor. Early fall is perfect for thin slices of plums or pears, which turn wonderfully sweet during baking. Winter versions can use orange segments or cooked cranberries for a holiday feel. Whatever fruit you pick, use the same amount to make sure the custard sets right.

Serving Suggestions

These tarts are great on their own, but a few simple additions can make them even better. A spoonful of softly whipped cream adds a fluffy touch, while a scoop of vanilla bean ice cream creates an awesome hot-cold mix when the tarts are still warm. For afternoon tea, serve smaller pieces with Earl Grey or chamomile. When serving at dinner parties, add some fresh mint leaves and a light sprinkle of powdered sugar to make them look like they came from a fancy restaurant.

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Frequently Asked Questions

→ How can I get a flaky crust?

Use icy water and chilled butter when making your dough to keep the crust flaky. Letting the dough rest in the fridge before rolling also helps it bake without shrinking.

→ Can thick Greek yogurt work for the custard?

Yes! It adds a rich texture. If it’s too thick, mix in a little milk or water to lighten it up before using.

→ What’s the sign that custard is ready?

You’ll know it’s done when the center jiggles just a little but the edges are firm. It sets further while cooling.

→ Are other fruits fine to replace strawberries?

Sure thing! Try blueberries, peaches, or raspberries as substitutes or mix them all together for variety.

→ How long stays lemon curd fresh?

Stored in a sealed container, homemade lemon curd keeps fresh in the refrigerator for up to two weeks.