Strawberry Honey Custard Tarts (Printable)
Buttery shells with honey custard, lemon curd, and fresh strawberries for a stunning summer dessert.
# What You Need:
→ Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1-2 tbsp cold water
06 - Pinch of salt
→ Honey Custard
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/4 cup honey
10 - 3 large egg yolks
11 - 1 tbsp cornstarch
12 - 1 tsp vanilla extract
13 - Pinch of salt
→ Lemon Curd
14 - 2 large eggs
15 - 2 large egg yolks
16 - 1/2 cup granulated sugar
17 - 1/2 cup fresh lemon juice
18 - 2 tsp finely grated lemon zest
19 - 6 tbsp unsalted butter, cubed
→ Assembly
20 - 1 1/2 cups fresh strawberries, hulled and sliced
21 - Fresh mint leaves for garnish
# How To Cook:
01 - Pulse flour, powdered sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp cold water, pulsing until dough begins to come together, adding more water if needed. Gather dough, flatten into a disk, wrap, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll out dough and press into six 4-inch tart pans. Prick bases with a fork. Line with parchment and fill with pie weights. Bake for 12 minutes. Remove weights and parchment, bake 8-10 minutes more until golden. Cool completely.
02 - Heat milk, cream, and honey in a saucepan until just simmering. In a bowl, whisk egg yolks, cornstarch, vanilla, and salt. Gradually whisk hot milk mixture into yolks, then return to saucepan. Cook over medium heat, stirring constantly, until thickened for about 3-4 minutes. Transfer to a bowl, cover with plastic wrap touching the surface, and cool to room temperature.
03 - Whisk eggs, yolks, sugar, lemon juice, and zest in a saucepan. Cook over medium-low heat, stirring constantly until thickened for 5-7 minutes, being careful not to boil. Remove from heat and whisk in butter until smooth. Pour into a bowl, cover with plastic wrap touching the surface, and refrigerate until set.
04 - Spoon honey custard into cooled tart shells, smoothing the tops. Add a layer of lemon curd over the custard. Arrange strawberry slices on top. Garnish with mint leaves if desired. Serve chilled.
# Expert Tips:
01 -
- The honey custard brings this delicate floral sweetness that you just cannot get from regular sugar
- Lemon curd cuts through the richness so every bite feels perfectly balanced and light
- These look incredibly impressive but are actually quite forgiving to make at home
02 -
- The plastic wrap trick prevents both custard and curd from forming a skin, which genuinely makes such a difference in texture
- Tempering your eggs slowly is the only way to prevent scrambled eggs in your custard, so take your time with this step
- Your tart shells must be completely cooled before filling or the custard will melt and everything will get sad and soupy
03 -
- Room temperature ingredients for both custard and curd prevent curdling and ensure the smoothest texture
- If your tart shells puff up during baking, gently press them down with the back of a spoon while still warm
- The most perfectly ripe strawberries make all the difference, so taste them before you buy