Honey Custard Tarts (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup + 2 tablespoons cold water
02 -
1 teaspoon vanilla extract
03 -
1/2 cup butter, chilled and cubed
04 -
1 1/2 teaspoons sugar
05 -
3/4 teaspoon sea salt
06 -
1 3/4 cups flour
→ Filling
07 -
1 teaspoon vanilla extract
08 -
3 tablespoons sugar
09 -
2 eggs
10 -
1 tablespoon honey
11 -
1 cup vanilla yogurt
12 -
2 cups strawberries, sliced
→ Lemon Curd
13 -
Pinch of coarse salt
14 -
6 tablespoons unsalted butter, cubed
15 -
1/4 cup lemon zest (about 2 lemons)
16 -
1 cup sugar
17 -
1/2 cup lemon juice
18 -
3 eggs
# Instructions:
01 -
Grab a medium pot and whisk together the butter, zest, sugar, juice, and salt over a low flame until it blends together smoothly. One by one, add the eggs and whisk after each until mixed. Keep cooking on low, stirring often, for around 8-9 minutes, or until it thickens. Take it off the burner and let it cool all the way down before sticking it in the fridge.
02 -
Set the oven to 375°F. Combine flour, salt, and sugar in a large bowl. Toss in the butter cubes and crush them into the mix until they look like tiny peas. Stir in cold water and vanilla extract. Mix until clumpy. Sprinkle some flour on your counter and work the dough until it's a ball. Quarter the dough and flatten into discs about 1/2 inch thick. Wrap ‘em up and chill for 15 minutes to an hour.
03 -
Roll the chilled dough into circles about 5 inches across, and press them into 4-inch tart pans. Pinch the edges however you like. Poke little holes in the bottom with a fork, line the crusts with parchment paper, and weigh them down with baking beans. Pop into the oven for 10 minutes. Cool completely after removing the beans and paper.
04 -
Whisk together sugar, eggs, and vanilla extract. Mix in honey and yogurt. Spread the strawberry slices onto the cooled crusts, then pour the filling right on top. Heat in the oven for 30-35 minutes until the filling firms up and the crust is golden-brown. Let them sit for about 5 minutes, drizzle on your chilled lemon curd, and dig in.
# Notes:
01 -
If you're doing just one tart, grab a 12-inch tart pan and bake it for 40-45 minutes instead.