Strawberry Honey Custard Tarts (Print Version)
# Ingredients:
→ Crust
01 -
1 3/4 cups flour
02 -
3/4 teaspoons sea salt
03 -
1 1/2 teaspoon sugar
04 -
1/2 cup butter, chilled and cubed
05 -
1 teaspoon vanilla extract
06 -
1/4 cup + 2 tablespoons cold water
→ Filling
07 -
2 cups strawberries, sliced
08 -
1 cup vanilla yogurt
09 -
1 tablespoon honey
10 -
2 eggs
11 -
3 tablespoons sugar
12 -
1 teaspoon vanilla extract
→ Lemon Curd
13 -
3 eggs
14 -
1/2 cup lemon juice
15 -
1 cup sugar
16 -
1/4 cup lemon zest (about 2 lemons)
17 -
6 tablespoons unsalted butter, cubed
18 -
Pinch of coarse salt
# Instructions:
01 -
In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, zest, and salt until combined. Add eggs one at a time, whisking until fully mixed each time. Cook over low heat for 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat and cool completely. Chill in the refrigerator until ready to use.
02 -
Preheat oven to 375˚F. In a large mixing bowl, mix together flour, sugar, and salt until fully combined. Add cubed butter and use a pastry blender or two forks to cut the butter into the mixture until pea-sized. Pour in vanilla extract and cold water, stirring until the dough clumps together. Transfer dough to a floured surface (or keep in the bowl adding flour to your hands) and fold it until the flour is fully incorporated and forms a ball. Divide dough into four quarters, pat each into discs about 1/2 inch thick, wrap in plastic, and chill for 15-60 minutes.
03 -
Remove dough from the fridge. Roll out each piece into 5-inch circles on a lightly floured surface and use to line four 4-inch tart pans. Crimp edges as desired. Prick bottoms with a fork, line with parchment paper, fill with baking beans, and bake for 10 minutes. Remove paper and beans, then let the crusts cool completely.
04 -
Whisk eggs, sugar, and vanilla extract together, then stir in honey and yogurt to make the filling. Arrange sliced strawberries on top of the cooled tart crusts. Pour the custard filling over the strawberries. Bake for 30-35 minutes until crusts are golden and filling is set. Cool for 5 minutes, drizzle with lemon curd, and serve.
# Notes:
01 -
For a single large tart, use a 12-inch tart pan and bake for 40-45 minutes.