Jump to Recipe Print RecipeSpring has officially arrived, and with it, the sweet allure of fresh strawberries. I can still feel the thrill of crafting these Strawberry Honey Custard Tarts with Lemon Curd, where each bite brings a burst of joy. The flaky, buttery crust cradles a creamy yogurt-based custard that’s lightly sweetened with honey, creating the perfect balance of flavors. Not only are these tarts a showstopper for your Easter brunch, but they also offer a versatile option—whether you choose to serve them as individual delights or as a grand centerpiece. They’re quick to whip up, which means more time enjoying the company of loved ones. Are you ready to create a dessert that captures the essence of spring? Let’s dive into the recipe! Why Make Strawberry Honey Custard Tarts? Simplicity Meets Elegance: With just a few steps, you can create a stunning dessert that looks gourmet without a fuss. Fresh Flavor Explosion: The juicy strawberries paired with tangy lemon curd elevate this recipe into a springtime dream. Versatile Delight: Make individual tarts or a large one to suit any gathering—perfect for brunch or family celebrations! Quick Prep: Spend less time in the kitchen and more time with loved ones, making these tarts a hassle-free choice. Healthy Indulgence: With yogurt and honey as key ingredients, you can satisfy your sweet tooth without guilt. For more seasonal inspiration, check out my Cranberry Rigatoni Salad or indulge in a refreshing Lemon Cake Deliciously. Strawberry Honey Custard Tarts Ingredients For the Tart Crust Flour – All-purpose flour gives the crust a sturdy structure; use gluten-free flour for a gluten-free version. Sea Salt – Enhances the flavor of the crust beautifully; don’t skip this step! Sugar – Regular granulated sugar sweetens the crust; coconut sugar works well for a lower glycemic option. Butter – Cold, unsalted butter is key for flakiness; substitute with vegan butter for a dairy-free alternative. Vanilla Extract – Pure vanilla extract is recommended for the best flavor; almond extract can impart a different twist. Cold Water – Ice water helps unite the dough while keeping it cold. For the Custard Filling Strawberries – Fresh strawberries add natural sweetness; feel free to swap for blueberries or raspberries if desired. Vanilla Yogurt – Provides creaminess with a slight tang; for a thicker consistency, Greek yogurt is an excellent alternative. Honey – This natural sweetener complements the tart flavors beautifully; maple syrup is a suitable vegan replacement. Eggs – Vital for binding the custard together; use a commercial egg replacer for a vegan version. Lemon Juice – Freshly squeezed lemon juice elevates the tartness; bottled juice works in a pinch. Lemon Zest – Adds an aromatic flavor that enhances the dish; avoid substitutions for optimal results. For the Lemon Curd Unsalted Butter – Adds creaminess to the curd; margarine can be used for a dairy-free option. Coarse Salt – Just a pinch is enough to enhance flavors; no substitutions are needed. These Strawberry Honey Custard Tarts with Lemon Curd are the perfect spring treat, balancing sweetness and tang in every bite! Step‑by‑Step Instructions for Strawberry Honey Custard Tarts with Lemon Curd Step 1: Make the Lemon Curd In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until well combined. Gradually add in the eggs, one at a time, whisking continuously to prevent curdling. Continue to cook for 8–9 minutes until the mixture thickens to a custard-like consistency. Remove from heat and let it cool before chilling in the fridge until needed. Step 2: Prepare the Crust In a large mixing bowl, combine flour, sugar, and sea salt thoroughly. Cut in cold, unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in vanilla extract and gradually add cold water, mixing until the dough comes together. Form the dough into a disc, wrap in plastic, and chill in the refrigerator for 15–60 minutes for easier rolling. Step 3: Prebake the Crust Once chilled, roll out the dough on a floured surface to about 1/8-inch thickness. Carefully transfer it to tart pans, pressing the dough into the edges and trimming excess. Chill the lined tart pans again briefly while preheating the oven to 375°F. Before baking, prick the bottoms with a fork, line with parchment paper, and fill with baking beans. Bake for 10 minutes, then remove from the oven and allow to cool. Step 4: Assemble the Tarts In a mixing bowl, whisk together eggs, sugar, and vanilla extract. Gradually stir in the honey and vanilla yogurt until well combined, creating a smooth custard filling. Layer the sliced fresh strawberries evenly across the cooled crusts, then pour the custard mixture over the top until each tart is filled. Step 5: Bake the Tarts Transfer the assembled Strawberry Honey Custard Tarts to the preheated oven. Bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center. Keep an eye on them to ensure the tops don’t over-brown. Step 6: Cool and Serve Once baked, remove the tarts from the oven and allow them to cool for about 5 minutes. Drizzle the chilled lemon curd generously over the tarts before serving, allowing it to cascade down the sides. These Strawberry Honey Custard Tarts with Lemon Curd are now ready to delight everyone at your springtime gathering! What to Serve with Strawberry Honey Custard Tarts with Lemon Curd These delightful tarts are bound to be the star of your spring gatherings—now let’s build a spread that complements their lusciousness! Whipped Cream: A light and airy topping that perfectly balances the rich custard, adding a delightful creaminess to each bite. Consider lightly sweetening it with a hint of vanilla for an extra touch of sweetness. Fresh Mint Leaves: Their vibrant green color and refreshing flavor elevate the visual appeal and provide a refreshing contrast to the sweetness of the tarts. A sprinkle makes a lovely garnish. Vanilla Ice Cream: Creamy and smooth, this classic pairing enhances the sweetness of the strawberries while offering a cool, indulgent experience on warm days. It’s a timeless combo that always satisfies. Berry Salad: A combination of fresh strawberries, blueberries, and raspberries tossed in a light honey-lime dressing adds a refreshing burst of flavor; it’s a beautiful accompaniment to highlight the berry notes in the tarts. Sparkling Lemonade: The brightness of this refreshing drink mirrors the tartness of the lemon curd and the juicy strawberries, providing a balanced sip alongside your dessert. Chocolate Drizzle: A bittersweet chocolate drizzle brings an unexpected, elegant twist and contrasts beautifully with the tart flavors, making every bite feel extra special. Lemon Curd Dip: Serve a small bowl of extra lemon curd on the side for those who want an additional zesty kick. It’s a perfect dipping option for the tarts and can add more citrusy goodness. Almond Biscotti: These crunchy, nutty treats offer a delightful texture variation, making for a charming pairing as they can be dunked alongside the tarts. Whether you opt for refreshing accompaniments or indulgent desserts, each option ensures an unforgettable springtime experience around your table. Variations & Substitutions for Strawberry Honey Custard Tarts Feel free to get creative with these delightful tarts; there are so many ways to customize them just for you! Berry Bliss: Swap strawberries for blueberries, raspberries, or a mix for an exciting flavor twist. Each berry brings a unique character to your tart! Vegan Version: Use coconut or almond yogurt instead of vanilla yogurt and swap eggs for a commercial egg replacer. You’ll still enjoy a creamy custard without the animal products. Flaky Alternative: Replace regular butter with vegan butter or coconut oil for a dairy-free crust that’s just as flaky and satisfying. Sweetness Swap: Experiment with maple syrup in place of honey for a vegan-friendly dessert that maintains its lovely sweetness. Lemon Zest Boost: Add extra lemon zest or a splash of lemon extract to the custard filling for a tart punch that elevates the flavors beautifully. Creamy Topping: Combine lemon curd with whipped cream for a lighter, fluffier topping that complements the richness of the tarts perfectly. Grand Tart: Choose to bake all the ingredients in a single 9-inch tart shell for a stunning centerpiece instead of individual tarts—it’s a crowd-pleaser! For a touch of spring, serve your tarts alongside a refreshing Lemon Pizza Refreshing for a delightful dinner finale. And don’t forget to complement the meal with a light dessert like Lemon Cobbler Tangy to round off an unforgettable brunch! Make Ahead Options These Strawberry Honey Custard Tarts with Lemon Curd are perfect for meal prep enthusiasts! You can prepare the lemon curd up to 3 days ahead, giving it time to chill and develop flavor in the fridge. Additionally, the tart crust can be made and pre-baked up to 24 hours in advance; just ensure it’s stored in an airtight container to maintain its crispness. When ready to assemble, simply layer your sliced strawberries into the cooled crust and pour in the custard mixture before baking. This approach allows you to enjoy delicious homemade tarts effortlessly, freeing up your time for more important moments with loved ones. How to Store and Freeze Strawberry Honey Custard Tarts Fridge: Keep the tarts in an airtight container in the refrigerator and enjoy within 3 days for optimal freshness and flavor. Freezer: For longer storage, freeze the tarts unfilled, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw in the fridge before adding the custard. Reheating: To serve, gently reheat the tarts in a 350°F oven for about 10-15 minutes until warmed through, then drizzle with fresh lemon curd just before serving. Lemon Curd Storage: Store any leftover lemon curd in a sealed jar in the fridge for up to 1 week; a delightful addition to other desserts! Expert Tips for Strawberry Honey Custard Tarts Use Cold Ingredients: Ensure your butter and water are cold to create a flaky crust. This step is crucial for the best Strawberry Honey Custard Tarts! Whisk Constantly: When making lemon curd, whisk continuously while heating to prevent eggs from curdling. This will yield a smooth, creamy curd. Watch the Baking Time: Keep a close eye on the custard while baking; overbaking can lead to a rubbery texture. Aim for a gently set center. Prevent Crust Puffing: Utilize pie weights or dry beans to weigh down the crust during baking. This will help avoid an uneven surface. Experiment with Fruits: Don’t be afraid to swap strawberries for other seasonal fruits in your tarts. Blueberries and peaches work marvelously too! Chill Before Serving: Allow the tarts to cool slightly before drizzling with lemon curd to maintain a beautiful presentation. Strawberry Honey Custard Tarts with Lemon Curd Recipe FAQs How can I choose the right strawberries for this recipe? When selecting strawberries, look for bright red, firm berries with a fresh green stem. Avoid those with dark spots all over or a dull appearance, as these may be overripe. The best ones have a natural sheen and a sweet aroma. What is the best way to store leftover tarts? Store any leftover Strawberry Honey Custard Tarts in an airtight container in the fridge. I recommend enjoying them within 3 days for the best taste and texture. If you notice the crust becoming soggy, wrap the tarts in plastic wrap before placing them in the container to help maintain the flakiness. Can I freeze the tarts for later? Absolutely! To freeze Strawberry Honey Custard Tarts, make and bake them without the fruits and lemon curd. Allow them to cool completely, then wrap tightly in plastic wrap and aluminum foil. They can be frozen for up to 2 months. When you’re ready to use them, simply thaw overnight in the fridge, fill with the custard and strawberries, and drizzle with lemon curd before serving! What should I do if my custard doesn’t set properly while baking? If your custard doesn’t seem to set, it may need a little extra time in the oven. Check if it’s still jiggly in the center; it should firm up slightly as it cools. If you find the edges are browning too much, cover the tarts loosely with foil to prevent over-baking while allowing the center to finish cooking. Is this dessert safe for those with egg allergies? For those with egg allergies, there are suitable alternatives! You can use a commercial egg replacer or a mixture of 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. This will help achieve the right texture in the custard filling. How can I make this recipe dairy-free? To make Strawberry Honey Custard Tarts dairy-free, opt for vegan butter in the crust, and substitute the yogurt with coconut or almond yogurt. The rest of the ingredients work just fine with these alternatives, allowing you to enjoy a creamy, delicious dessert without dairy! Delightful Strawberry Honey Custard Tarts with Lemon Curd This delightful dessert features Strawberry Honey Custard Tarts with Lemon Curd, perfect for spring gatherings. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 45 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 35 minutes mins Servings: 8 tartsCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Tart Crust1 1/4 cups all-purpose flour Use gluten-free flour for a gluten-free version.1/4 teaspoon sea salt Enhances the flavor.2 tablespoons granulated sugar Coconut sugar works as a lower glycemic alternative.1/2 cup cold unsalted butter Substitute with vegan butter for dairy-free.1 teaspoon vanilla extract Pure vanilla extract is recommended.3-4 tablespoons cold waterFor the Custard Filling2 cups fresh strawberries Can substitute with blueberries or raspberries.1 cup vanilla yogurt Greek yogurt can be used for a thicker consistency.1/4 cup honey Maple syrup is a vegan alternative.3 large eggs Use commercial egg replacer for vegan.2 tablespoons lemon juice Freshly squeezed is best.1 teaspoon lemon zest Do not substitute.For the Lemon Curd1/4 cup unsalted butter Margarine can be used for dairy-free.1/4 teaspoon coarse salt Just a pinch is enough. Equipment Medium saucepanLarge mixing bowlPastry cutterTart pansWhiskRolling Pin Method Making the TartsIn a medium saucepan over low heat, whisk together butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt until well combined. Gradually add in the eggs, one at a time, whisking continuously to prevent curdling. Continue to cook for 8–9 minutes until the mixture thickens to a custard-like consistency. Remove from heat and let it cool before chilling in the fridge until needed.In a large mixing bowl, combine flour, sugar, and sea salt thoroughly. Cut in cold, unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in vanilla extract and gradually add cold water, mixing until the dough comes together. Form the dough into a disc, wrap in plastic, and chill in the refrigerator for 15–60 minutes for easier rolling.Once chilled, roll out the dough on a floured surface to about 1/8-inch thickness. Carefully transfer it to tart pans, pressing the dough into the edges and trimming excess. Chill the lined tart pans again briefly while preheating the oven to 375°F. Before baking, prick the bottoms with a fork, line with parchment paper, and fill with baking beans. Bake for 10 minutes, then remove from the oven and allow to cool.In a mixing bowl, whisk together eggs, sugar, and vanilla extract. Gradually stir in the honey and vanilla yogurt until well combined, creating a smooth custard filling. Layer the sliced fresh strawberries evenly across the cooled crusts, then pour the custard mixture over the top until each tart is filled.Transfer the assembled Strawberry Honey Custard Tarts to the preheated oven. Bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center. Keep an eye on them to ensure the tops don't over-brown.Once baked, remove the tarts from the oven and allow them to cool for about 5 minutes. Drizzle the chilled lemon curd generously over the tarts before serving, allowing it to cascade down the sides. Nutrition Serving: 1tartCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 1mg NotesFor best results, ensure your butter and water are cold. Whisk continuously when making lemon curd to prevent curdling and achieve a smooth texture. Watch the baking time to prevent overbaking. Allow tarts to cool slightly before drizzling with lemon curd. Tried this recipe?Let us know how it was!
