Strawberry Honey Custard Tarts (Print-Friendly Format)
Flaky golden tarts layered with yogurt custard, sweet strawberries, and a fresh lemon curd finish.
# Required Ingredients:
→ Crust
01 -
220 grams plain flour
02 -
3 grams fine sea salt
03 -
6 grams granulated sugar
04 -
113 grams unsalted butter, chilled and cubed
05 -
5 milliliters vanilla extract
06 -
90 milliliters cold water, plus 30 milliliters as needed
→ Custard Filling
07 -
300 grams strawberries, sliced
08 -
240 grams vanilla yogurt
09 -
15 milliliters honey
10 -
2 large eggs
11 -
36 grams granulated sugar
12 -
5 milliliters vanilla extract
→ Lemon Curd
13 -
3 large eggs
14 -
120 milliliters freshly squeezed lemon juice
15 -
200 grams granulated sugar
16 -
2 lemons, zested (about 12 grams zest)
17 -
85 grams unsalted butter, cubed
18 -
Pinch coarse sea salt
# How to Make It:
01 -
In a medium saucepan over low heat, whisk together unsalted butter, granulated sugar, lemon juice, lemon zest, and a pinch of salt until smooth and combined. Add the eggs one at a time, whisking thoroughly after each addition. Continue to cook over low heat, whisking frequently, until the mixture thickens slightly, about 8 to 9 minutes. Remove from heat and allow to cool completely, then refrigerate until ready for use.
02 -
Preheat the oven to 190°C. In a large bowl, combine flour, granulated sugar, and sea salt, mixing well. Incorporate the chilled, cubed unsalted butter using a pastry blender or two forks, working until the mixture forms pea-sized pieces. Pour in vanilla extract and cold water, stirring just until a rough dough forms.
03 -
Transfer the dough onto a lightly floured surface. Knead briefly until the flour is just incorporated and the dough forms a cohesive ball. Divide into four equal portions and shape each into a disc approximately 1.25 centimeters thick. Wrap and chill for 15 minutes to 1 hour.
04 -
Remove dough from the refrigerator. Roll each disc into a 12-centimeter circle. Line four 10-centimeter tart pans with the dough, pressing gently into the edges and crimping as desired. Prick the bases with a fork, then line with parchment and fill with baking beans. Bake for 10 minutes. Remove parchment and beans, then let cool completely.
05 -
In a bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Stir in honey and vanilla yogurt until fully combined.
06 -
Arrange sliced strawberries evenly over the cooled tart shells. Pour custard mixture gently over the strawberries.
07 -
Bake in the preheated oven for 30 to 35 minutes until the custard is set and the crust is golden brown. Remove and cool for 5 minutes.
08 -
Drizzle each tart with chilled lemon curd before serving.
# Additional Information:
01 -
To prepare a single large tart instead of individual portions, shape all dough into one disc, line a 30-centimeter tart tin, and bake filled tart for 40 to 45 minutes.