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Strawberry Honey Custard Tarts with Lemon Curd brighten up any table with sweet berries baked inside a creamy yogurt custard and finished with a tangy drizzle of homemade lemon curd. Flaky pie crust adds the perfect bite. These are always a hit at spring gatherings and bring a bit of sunshine to any weekend baking session.
I first made these tarts for a friend’s baby shower and they disappeared in minutes. Now my family asks for them every time strawberries are in season.
Ingredients
- Flour: provides the structure for the crust Look for unbleached all-purpose for better texture
- Sea salt: sharpens the flavor Use fine sea salt for even mixing
- Sugar: lends sweetness to both crust and filling Opt for organic cane sugar if possible
- Butter: gives the crust richness and flakiness Cold unsalted butter is best for tender results
- Vanilla extract: adds warmth and aroma Real vanilla makes a difference skip imitation
- Cold water: brings the dough together Ice cold keeps the butter from melting
- Strawberries: offer freshness and a juicy filling Pick ripe berries with deep red color and no soft spots
- Vanilla yogurt: creates a creamy and slightly tangy custard Use whole milk yogurt for the creamiest texture
- Honey: brings natural sweetness and a floral note Use local if you can
- Eggs: bind and set the custard plus enrich lemon curd Buy large eggs at room temperature for easy mixing
- Lemon juice and zest: provide the lemon curd’s zing Fresh-squeezed makes all the difference
- Unsalted butter in the curd: smooths everything out Quality matters for silky curd
- Coarse salt in the curd: tempers sweetness just a touch
Step-by-Step Instructions
- Make the Lemon Curd:
- Whisk and Combine
In a medium saucepan on low heat whisk together butter sugar lemon juice zest and salt until smooth - Incorporate Eggs:
- Add eggs one by one whisking each until fully mixed This ensures the curd is silky and does not scramble
- Cook Slowly:
- Continue whisking over low heat for about nine minutes until the curd thickens enough to coat the back of a spoon
- Cool Completely:
- Remove from heat Let cool fully then refrigerate until ready to use Chilling sets the curd
- Prepare the Pie Crust:
- Start Dry Mix
In a large bowl stir together flour sugar and salt until totally combined - Work In Butter:
- Add cubed cold butter Use a pastry blender or fork to cut butter in until dough has pea-sized bits This ensures flakiness
- Bring Together:
- Mix in vanilla extract and ice cold water Stir just until the dough mostly holds together
- Form and Chill:
- On a floured surface knead and fold the dough just until it comes together Shape into four discs Wrap and chill for fifteen to sixty minutes
- Line Tins and Bake:
- Roll each disc into a five-inch circle Press into tart pans and crimp Prick bases with a fork Line with parchment Fill with baking beans Bake at three seventy-five for ten minutes Remove beans and paper Bake a bit longer if needed for a light golden color Cool completely
- Assemble and Bake Tarts:
- Mix Filling
Whisk eggs sugar and vanilla Blend in honey and yogurt for a creamy custard - Layer Strawberries:
- Arrange sliced strawberries over cooled crusts for juicy flavor in each bite
- Fill and Bake:
- Pour the custard filling over strawberries Bake for thirty to thirty-five minutes until set and golden
- Finish and Serve:
- Cool tarts for five minutes Drizzle each generously with homemade lemon curd Serve warm or at room temperature
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Fresh vanilla yogurt is my secret for the smoothest custard and I love watching my kids swipe fruit from my prep bowl Every spring this recipe reminds me of childhood picnics with berry stains and sticky fingers
Storage Tips
Store leftover tarts tightly wrapped in the refrigerator for up to three days The crust stays crisp if you keep them uncovered the first hour before covering
Lemon curd lasts even longer refrigerated in a jar
Tarts can be frozen individually and gently thawed overnight
Ingredient Substitutions
Swap plain Greek yogurt for vanilla and add a splash more honey
Use raspberries or blueberries if strawberries are out of season
A store bought crust works in a pinch though homemade gives a flakier bite
If you lack fresh lemons use bottled juice but the zest really boosts freshness
Serving Suggestions
Top with extra fresh berries or a dollop of whipped cream
Perfect for baby showers birthday teas or as an elegant brunch treat
Pair with hot tea or a chilled glass of sparkling lemonade for a real crowd pleaser
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A Little Recipe History
Classic fruit custard tarts date back to French pâtisseries where they were prized for their delicate texture and bright flavors Adding yogurt and honey is a modern twist inspired by Mediterranean favorites which brings lightness and tang to the classic
Frequently Asked Questions About Recipes
- → Can I use Greek yogurt in the filling?
Yes, Greek yogurt will create a thicker, tangier custard. Adjust sweetness to your taste.
- → How do I prevent a soggy tart crust?
Blind baking the crust helps keep it crisp. Ensure crusts are fully cooled before adding the filling.
- → Is it possible to make the lemon curd ahead?
Absolutely. Lemon curd stores well in the fridge for up to one week. Let it chill before drizzling.
- → Can I substitute other berries for strawberries?
Blueberries or raspberries also work beautifully, offering different flavors and texture in the custard.
- → How should these tarts be served?
Serve slightly cooled or at room temperature for the best blend of creamy filling and crisp crust.
- → What is the best way to store leftover tarts?
Place in an airtight container in the refrigerator; consume within two days for ideal freshness.