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Strawberry Honey Custard Tarts with Lemon Cur

Delight in Strawberry Honey Custard Tarts with Lemon Curd

Savor the delightful Strawberry Honey Custard Tarts with Lemon Curd, featuring creamy yogurt custard and a tangy lemon topping.
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Prep Time 1 hour
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 8 tarts
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour Use for structure
  • 0.25 cups sugar Adds sweetness
  • 0.5 teaspoons sea salt Enhances flavor
  • 0.5 cups unsalted butter (chilled and cubed) Creates flaky texture
  • 1 teaspoon vanilla extract Infuses flavor
  • 3-4 tablespoons cold water Helps bind the dough
For the Filling
  • 2 cups sliced strawberries Provides freshness
  • 2 cups vanilla yogurt Creamy base for custard
  • 0.5 cups honey Adds sweetness
  • 3 medium eggs Essential for binding
  • 0.5 cups sugar For sweetness
  • 1 teaspoon vanilla extract Enhances flavor
For the Lemon Curd
  • 5 medium eggs Thickening agent
  • 0.5 cups lemon juice Adds tartness
  • 0.75 cups sugar Balances tartness
  • 2 teaspoons lemon zest Intense lemon flavor
  • 0.5 cups unsalted butter (cubed) Adds richness
  • 1 pinch coarse salt Balances sweetness

Equipment

  • Mixing bowl
  • Whisk
  • Saucepan
  • Pastry Cutter
  • tart pans
  • Oven
  • fork

Method
 

Lemon Curd Preparation
  1. In a saucepan over low heat, whisk together butter, sugar, lemon juice, lemon zest, and salt. Gradually add eggs while continuously whisking. Cook until thickened, about 8-9 minutes.
Crust Preparation
  1. Preheat oven to 375°F (190°C). Combine flour, sugar, and salt in a bowl. Cut in butter until crumbly. Stir in vanilla and cold water. Chill the dough for 15-60 minutes.
Rolling and Baking the Crust
  1. Roll out the dough and line tart pans. Poke holes in the base and bake for 10 minutes with pie weights, then 5 more minutes until golden. Let cool.
Tart Assembly
  1. In a bowl, whisk eggs, sugar, and vanilla. Fold in yogurt and honey. Layer strawberries in cooled crusts, fill with custard mixture.
Baking the Tarts
  1. Bake tarts for 30-35 minutes until custard is set. Cool at room temperature.
Finishing Touch
  1. Drizzle lemon curd over each tart and allow to set for a few minutes before serving.

Nutrition

Serving: 1tartCalories: 320kcalCarbohydrates: 46gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 6mg

Notes

Chill dough for a flaky crust and use pie weights for blind baking. Check custard for slight jiggle when done.

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