Strawberry Honey Custard Delight

This strawberry honey custard tart recipe combines the delicate sweetness of fresh strawberries with tangy yogurt custard and bright lemon curd, all nestled in a buttery homemade crust. The yogurt-based filling creates a lighter alternative to traditional custards while still delivering that luxurious mouthfeel we crave in a dessert tart.

My grandmother first taught me this recipe during strawberry season when I was twelve. The combination of buttery crust and fresh berries instantly became my signature dessert for family gatherings. I still remember the look on her face when I mastered the perfect custard consistency.

Ingredients

For the Crust

• All purpose flour: Creates a reliable foundation for our tart shells with just the right structure
• Sea salt: Enhances all the flavors and balances the sweetness in both filling and crust
• Sugar: Adds just enough sweetness to complement the filling without overpowering
• Cold butter: Cubed and kept chilled ensures a flaky texture in the final crust
• Vanilla extract: Adds warmth and depth to the crust flavor profile
• Cold water: Helps bind the dough while keeping butter pieces intact for flakiness

For the Filling

• Fresh strawberries: Should be ripe but firm for the best flavor and texture
• Vanilla yogurt: Provides tanginess and creaminess with less heaviness than cream
• Honey: Adds floral sweetness that pairs beautifully with strawberries
• Eggs: Provide structure and richness to the custard base
• Sugar: Balances the tang of yogurt without making the filling too sweet
• Vanilla extract: Enhances the natural sweetness of berries and adds depth

For the Lemon Curd

• Fresh eggs: Create a silky smooth texture in the finished curd
• Lemon juice: From fresh lemons provides the best bright acidity
• Granulated sugar: Balances the tartness of lemons
• Lemon zest: Contains essential oils that intensify the citrus flavor
• Unsalted butter: Adds richness and helps create that signature glossy finish
• Coarse salt: Enhances all flavors and balances sweetness

Step-by-Step Instructions

Prepare the Lemon Curd:

Combine butter sugar lemon juice zest and salt in a medium saucepan over low heat. Whisk gently until everything melts together creating a fragrant base for your curd. The low heat is crucial here to prevent curdling.

Add Eggs to Curd:

Incorporate eggs one at a time whisking thoroughly between each addition. This gradual process prevents the eggs from cooking too quickly which would result in scrambled eggs rather than smooth curd.

Cook the Curd:

Maintain low heat while whisking frequently for 8 to 9 minutes until the mixture thickens enough to coat the back of a spoon. Watch carefully as overcooking will result in a grainy texture. The curd will continue to thicken as it cools.

Make the Pie Dough:

Combine dry ingredients thoroughly in a large mixing bowl before adding the cold cubed butter. The temperature of the butter is crucial here as warm butter will create a tough rather than flaky crust.

Cut in Butter:

Work quickly to cut butter into pea sized pieces using a pastry blender or two forks. These small butter pockets will create steam during baking which results in those delicious flaky layers.

Form Dough:

Add vanilla and cold water stirring just until the dough clumps together. Overworking the dough activates gluten which makes for a tough crust so handle with a light touch.

Chill the Dough:

Form dough into discs wrap in plastic and refrigerate for at least 15 minutes. This resting period allows the gluten to relax and the butter to firm up which helps maintain the flaky texture.

Roll and Prepare Tart Shells:

Roll each disc into 5 inch circles on a lightly floured surface. Transfer carefully to tart pans and gently press into corners. Crimp edges decoratively for a professional finish.

Blind Bake the Shells:

Prick bottoms with a fork line with parchment and fill with baking beans. This prevents the bottom from puffing up during baking. After 10 minutes remove the parchment and beans to allow the bottom to brown.

Assemble the Filling:

Whisk eggs sugar and vanilla extract together then incorporate the honey yogurt. The mixture should be smooth and pourable with a pale yellow color.

Add Strawberries:

Arrange sliced strawberries in the cooled tart shells. You can create a pattern or simply distribute them evenly throughout the shells for the most balanced flavor in each bite.

Add Custard and Bake:

Pour the yogurt custard mixture over the arranged strawberries. Bake for 30 to 35 minutes until the custard is set but still has a slight jiggle in the center and the crust is golden brown.

Finish with Lemon Curd:

Allow tarts to cool slightly then drizzle with the prepared lemon curd. The warm tarts will help the curd spread beautifully creating an eye catching finish.

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My absolute favorite part of this recipe is the contrast between the buttery crust and the bright lemon curd. It reminds me of summer afternoons in my grandmothers kitchen when she would let me lick the spoon after making the curd. The slightly tart yogurt filling evolved from her original recipe when I was trying to create a lighter version that still honored her classic technique.

Storage and Make-Ahead Tips

These tarts keep beautifully in the refrigerator for up to three days when stored in an airtight container. The flavors actually develop and meld together overnight making them perfect for preparing ahead of special occasions. I recommend adding the lemon curd drizzle just before serving for the most vibrant presentation. If you notice the crust becoming soft after refrigeration simply place the tarts in a 350°F oven for 5 minutes to crisp them back up.

Seasonal Variations

When strawberries arent at their peak this recipe adapts beautifully to other fruits. In late summer replace strawberries with fresh peaches or nectarines and add a pinch of cinnamon to the custard. Fall brings opportunities for thinly sliced apples tossed with cinnamon and a touch of caramel drizzle instead of lemon curd. Winter citrus season allows for beautiful blood orange segments arranged in a sunburst pattern. The yogurt custard base remains consistent providing a reliable canvas for whatever fruit is at its seasonal best.

Serving Suggestions

These tarts shine as the centerpiece of a brunch spread or afternoon tea. Serve them alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for dessert. For a truly special presentation dust the edges with powdered sugar just before serving and add a sprig of fresh mint. I like to pair them with a glass of Prosecco for celebrations or a cup of Earl Grey tea for quiet afternoons. The bright flavors cut through rich meals making them an ideal finale to dinner parties.

Frequently Asked Questions

→ How do I make the crust flaky?

Ensure the butter is chilled and combine it with the flour mixture until pea-sized pieces form. Avoid overmixing, and chill the dough before baking for best results.

→ Can I substitute vanilla yogurt?

Yes, you can use plain yogurt and add a bit of vanilla extract or honey for sweetness.

→ What is the best way to cool lemon curd?

Let the lemon curd cool at room temperature first, then transfer it to the fridge to chill completely before use.

→ Can I make one large tart instead of individual ones?

Absolutely! Use a single 12-inch tart pan and bake for 40-45 minutes. Ensure the crust and filling set properly before serving.

→ How do I prevent the crust from becoming soggy?

After baking the crust partially with parchment paper and baking beans, ensure it cools completely before adding the custard and strawberries.