Strawberry Honey Custard Tarts with Lemon Curd Recipe

The aroma of freshly baked tarts wafting through the kitchen is simply irresistible, and these Strawberry Honey Custard Tarts with Lemon Curd are no exception. From the moment I first pulled these golden beauties from the oven, I knew they were a winner. The delicate sweetness of the honey custard, the bright tang of homemade lemon curd, and the juicy burst of fresh strawberries nestled in a buttery, crumbly crust – it’s a symphony of flavors and textures that’s both comforting and incredibly delightful. My family devoured them within minutes, and requests for “those amazing strawberry tarts” have become a regular occurrence ever since. This recipe is not just a dessert; it’s an experience, a little slice of sunshine on a plate, perfect for any occasion, from a casual afternoon tea to an elegant summer gathering. Prepare to be captivated by the simplicity and sheer deliciousness of these Strawberry Honey Custard Tarts – they are guaranteed to become a new family favorite.

Ingredients

To create these delectable Strawberry Honey Custard Tarts with Lemon Curd, you’ll need a selection of high-quality ingredients. Each component plays a crucial role in the final flavor and texture of the tart, so choosing well is key. Let’s break down the ingredients you’ll need for each element of this recipe: the buttery tart crust, the luscious lemon curd, the smooth honey custard, and the vibrant strawberry topping.

For the Sweet Tart Crust:

The foundation of any great tart is the crust, and for these delicate tarts, a sweet tart crust provides the perfect buttery and slightly crumbly base. Using cold ingredients is crucial for achieving a flaky and tender crust.

• All-Purpose Flour: 2 cups (250g). Good quality all-purpose flour provides the structure for the crust. For a slightly nuttier flavor, you can substitute up to ½ cup of almond flour.
• Unsalted Butter: 1 cup (2 sticks, 226g), very cold and cut into small cubes. Cold butter is essential for creating layers of flakiness in the crust. Unsalted butter allows you to control the overall saltiness of the tart.
• Powdered Sugar: ½ cup (60g). Powdered sugar, also known as confectioners’ sugar or icing sugar, adds sweetness and tenderness to the crust due to its fine texture and cornstarch content.
• Large Egg Yolk: 1 large, cold. The egg yolk adds richness, color, and binds the dough together. Using only the yolk contributes to a more tender crust.
• Ice Water: 4-6 tablespoons, or as needed. Ice water is used to bring the dough together. Adding it gradually and using just enough to form a dough is important to avoid overworking the gluten and making the crust tough.
• Pinch of Salt: A small pinch of salt enhances the flavors of the other ingredients and balances the sweetness.

For the Tangy Lemon Curd:

Lemon curd provides a bright and tangy counterpoint to the sweetness of the honey custard and strawberries. Homemade lemon curd is far superior in flavor to store-bought versions and is surprisingly easy to make.

• Fresh Lemon Juice: ½ cup (approximately 3-4 lemons). Freshly squeezed lemon juice is essential for the vibrant lemon flavor. Avoid bottled lemon juice as it lacks the fresh, bright taste.
• Lemon Zest: Zest of 2 lemons. Lemon zest adds intense lemon flavor from the lemon oils. Be sure to only zest the yellow part of the lemon, avoiding the bitter white pith.
• Granulated Sugar: ¾ cup (150g). Granulated sugar provides sweetness and helps to thicken the curd.
• Unsalted Butter: ½ cup (1 stick, 113g), cut into cubes. Butter adds richness and a smooth, creamy texture to the lemon curd.
• Large Eggs: 3 large. Eggs are the primary thickening agent in lemon curd, providing structure and richness.
• Pinch of Salt: A pinch of salt balances the sweetness and enhances the lemon flavor.

For the Sweet Honey Custard:

The honey custard is the heart of these tarts, offering a smooth, creamy, and subtly sweet filling infused with the delicate flavor of honey.

• Heavy Cream: 1 ½ cups (360ml). Heavy cream provides richness and a luxurious texture to the custard. You can use half-and-half for a slightly lighter custard, but heavy cream is recommended for the best results.
• Whole Milk: ½ cup (120ml). Whole milk adds moisture and helps to thin the custard slightly, creating the perfect consistency.
• Local Honey: ¼ cup (85g). Choose a good quality local honey for the best flavor. Different types of honey will impart different flavor notes, so experiment with your favorites. Light floral honeys work particularly well.
• Large Egg Yolks: 4 large. Egg yolks are the key to creating a rich and creamy custard. They thicken the custard and add a beautiful yellow color.
• Vanilla Extract: 1 teaspoon. Vanilla extract enhances the overall flavor profile of the custard, adding warmth and depth. Use pure vanilla extract for the best flavor.
• Pinch of Salt: A pinch of salt balances the sweetness and enhances the other flavors.

For the Fresh Strawberry Topping:

Fresh strawberries provide a burst of juicy sweetness and a beautiful visual appeal to the tarts.

• Fresh Strawberries: 1 pint (approximately 2 cups), hulled and sliced or quartered depending on size. Choose ripe, red strawberries for the best flavor and sweetness.
• Optional: Strawberry Jam or Apricot Jam: For glazing (optional). A thin glaze of warmed and strained strawberry or apricot jam can add shine and enhance the strawberry flavor.

By gathering these high-quality ingredients, you’re setting the stage for creating truly exceptional Strawberry Honey Custard Tarts with Lemon Curd. The combination of fresh, flavorful components is what makes this dessert so special.

Instructions

Creating these Strawberry Honey Custard Tarts with Lemon Curd is a rewarding process, broken down into manageable steps for each component: the tart crust, the lemon curd, and the honey custard, followed by assembly and baking. Follow these detailed instructions to ensure perfect tarts every time.

Part 1: Making the Sweet Tart Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt until well combined. This ensures even distribution of the sugar and salt throughout the dough.
2. Incorporate Cold Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to keep the butter cold and create small pockets of butter that will create flakiness in the crust. Work quickly to prevent the butter from warming up.
3. Add Egg Yolk and Ice Water: In a small bowl, lightly whisk the cold egg yolk. Add the egg yolk to the flour-butter mixture. Gradually add ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to add too much water, as this can make the dough tough. The dough should be moist enough to hold its shape when gently pressed together, but not sticky.
4. Form Dough and Chill: Turn the dough out onto a lightly floured surface. Gently gather the dough into a disc, being careful not to overwork it. Wrap the dough tightly in plastic wrap and flatten it slightly into a disc shape. Chill the dough in the refrigerator for at least 1 hour, or preferably 2 hours, or even overnight. Chilling allows the gluten in the flour to relax, making the dough easier to roll out and preventing shrinkage during baking. Cold dough is also easier to handle.
5. Roll Out Dough and Line Tart Pans: Once the dough is chilled, lightly flour a clean work surface and your rolling pin. Remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly (if it’s too hard to roll). Roll out the dough to about ⅛-inch thickness. Use tart rings or small tart pans (approximately 4-inch diameter). Gently lift the dough and drape it over a tart pan. Press the dough into the pan, ensuring it fits snugly into the corners and up the sides. Trim off any excess dough by running your rolling pin over the top edge of the tart pan or using a knife.
6. Pre-chill Tart Shells: Prick the bottom of each tart shell several times with a fork. This prevents the crust from puffing up during baking. Place the lined tart pans in the freezer for at least 30 minutes. Freezing the tart shells before baking helps them hold their shape and prevents shrinkage.
7. Blind Bake Tart Shells: Preheat oven to 375°F (190°C). Line each frozen tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crusts are lightly golden brown and set. Blind baking ensures that the tart crust is fully cooked and crisp before adding the filling.
8. Cool Tart Shells: Remove the tart shells from the oven and let them cool completely on a wire rack before filling.

Part 2: Making the Tangy Lemon Curd

1. Combine Ingredients in a Heatproof Bowl: In a medium heatproof bowl (stainless steel or glass), whisk together the lemon juice, lemon zest, granulated sugar, eggs, and salt until well combined.
2. Set Bowl Over Simmering Water (Double Boiler): Fill a saucepan with about an inch of water and bring it to a simmer over medium heat. Place the heatproof bowl with the lemon curd mixture over the simmering water, ensuring the bottom of the bowl does not touch the water. This creates a gentle, indirect heat, preventing the eggs from scrambling.
3. Cook and Stir Curd: Cook the lemon curd mixture, stirring constantly with a whisk or spatula, until it thickens and coats the back of a spoon. This should take about 8-12 minutes. The curd is ready when it reaches a temperature of 170-175°F (77-79°C). Stirring constantly is crucial to ensure even cooking and prevent scorching.
4. Remove from Heat and Stir in Butter: Remove the bowl from the heat and immediately stir in the cubed butter, one piece at a time, until completely melted and smooth. Stirring in the butter off the heat helps to maintain the smooth texture of the curd.
5. Strain Lemon Curd (Optional): For an extra smooth curd, strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg solids or zest pieces. This step is optional but results in a silkier texture.
6. Cool and Chill Lemon Curd: Press a piece of plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Let the curd cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled and thickened. Chilling further thickens the lemon curd to its desired consistency.

Part 3: Making the Sweet Honey Custard

1. Heat Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and honey. Heat over medium heat until just simmering, stirring occasionally to dissolve the honey. Do not boil. Heating the cream and milk infuses them with the honey flavor and prepares them for tempering the egg yolks.
2. Whisk Egg Yolks and Temper: In a separate medium bowl, whisk together the egg yolks and salt until slightly pale and combined. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly. This process is called tempering and gradually raises the temperature of the egg yolks, preventing them from scrambling when added to the hot cream. Continue to slowly drizzle in more of the hot cream mixture, whisking constantly, until about half of the cream mixture has been incorporated.
3. Combine and Cook Custard: Pour the tempered egg yolk mixture into the saucepan with the remaining hot cream mixture. Cook over low heat, stirring constantly with a spatula, until the custard thickens and coats the back of a spoon. This should take about 5-8 minutes. Do not boil. The custard is ready when it reaches a temperature of 170-175°F (77-79°C). Stirring constantly is crucial to prevent scorching and ensure a smooth custard.
4. Stir in Vanilla Extract: Remove the custard from the heat and stir in the vanilla extract.
5. Cool Custard: Pour the custard into a clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let the custard cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled and thickened. Chilling allows the custard to set properly and develop its creamy texture.

Part 4: Assembling the Strawberry Honey Custard Tarts

1. Fill Tart Shells with Lemon Curd: Once the tart shells, lemon curd, and honey custard are all completely cooled and chilled, spoon a layer of lemon curd into the bottom of each pre-baked tart shell, spreading it evenly. Use about 1-2 tablespoons of lemon curd per tart shell, depending on the size of your tarts.
2. Top with Honey Custard: Spoon the chilled honey custard over the lemon curd layer in each tart shell, filling them almost to the top. Smooth the surface of the custard with a spatula or the back of a spoon.
3. Chill Tarts: Refrigerate the filled tarts for at least 1 hour to allow the custard to set completely.
4. Decorate with Fresh Strawberries: Just before serving, arrange the fresh strawberry slices or quarters on top of the custard in each tart. You can arrange them in a decorative pattern or simply scatter them over the top.
5. Optional Glaze: If desired, brush the strawberries with a thin glaze of warmed and strained strawberry or apricot jam for added shine and flavor.
6. Serve and Enjoy: Serve the Strawberry Honey Custard Tarts chilled and enjoy the delightful combination of flavors and textures!

By following these detailed instructions, you can confidently create these beautiful and delicious Strawberry Honey Custard Tarts with Lemon Curd. Each step is designed to ensure success and deliver a truly memorable dessert.

Nutrition Facts

(Per Serving, Estimated – based on 8 servings)

Please note that these are approximate values and can vary depending on specific ingredients and portion sizes. This estimation is based on standard ingredient quantities and an assumption of the recipe yielding 8 individual tarts.

• Servings: 8
• Calories: Approximately 450-550 calories per tart
• Total Fat: 25-30g
  • Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 100-150mg
• Total Carbohydrates: 50-60g
  • Dietary Fiber: 1-2g
  • Sugars: 30-40g
• Protein: 5-7g

These tarts are a delicious treat, but like most desserts, they are best enjoyed in moderation as part of a balanced diet. The calorie count is influenced by the rich ingredients like butter, heavy cream, and sugar, which contribute to the decadent flavor and texture of the tarts.

Preparation Time

The preparation of Strawberry Honey Custard Tarts with Lemon Curd involves several steps and chilling times, so it’s best to plan ahead. Here’s a breakdown of the estimated time involved:

• Active Preparation Time: Approximately 1.5 – 2 hours (This includes making the tart crust dough, lemon curd, honey custard, and assembling the tarts).
• Inactive Time (Chilling & Baking):
  • Tart Crust Chilling: 2 hours (minimum, can be overnight)
  • Tart Shell Freezing: 30 minutes
  • Blind Baking Tart Shells: 20-25 minutes
  • Lemon Curd Chilling: 2 hours (minimum)
  • Honey Custard Chilling: 2 hours (minimum)
  • Filled Tart Chilling: 1 hour (minimum)
• Total Time (Start to Finish): Approximately 8-10 hours, including chilling time. However, much of this time is inactive chilling time. You can break up the preparation over two days. For example, make the tart crust and lemon curd the day before, and then assemble and bake the tarts the next day.

For a more efficient workflow, consider making the tart crust dough and lemon curd a day in advance. Both can be stored in the refrigerator overnight. This will significantly reduce the active preparation time on the day you want to bake and serve the tarts. The honey custard can also be made ahead of time and chilled.

How to Serve

Strawberry Honey Custard Tarts with Lemon Curd are versatile and can be served in various ways to enhance the experience. Their elegant presentation makes them suitable for both casual and formal occasions. Here are some serving suggestions:

• Chilled as a Refreshing Dessert: Serve the tarts chilled straight from the refrigerator. The cool custard and lemon curd are incredibly refreshing, especially on a warm day. This is the most classic and straightforward way to enjoy them.
• With a Dollop of Whipped Cream: A light and airy dollop of freshly whipped cream or sweetened crème fraîche complements the richness of the custard and the tang of the lemon curd. The cool cream adds another layer of texture and flavor.
• Alongside Fresh Berries: Serve the tarts with a side of mixed fresh berries, such as blueberries, raspberries, or blackberries. This enhances the fruity notes and adds a beautiful visual contrast.
• With a Sprinkle of Powdered Sugar: A light dusting of powdered sugar just before serving adds a touch of sweetness and elegance to the presentation. It also provides a subtle textural contrast.
• Paired with a Light Beverage:
  • Iced Tea: Unsweetened or lightly sweetened iced tea is a refreshing and classic pairing, especially during summer months.
  • Lemonade: Homemade lemonade or sparkling lemonade complements the lemon curd in the tarts and enhances the bright flavors.
  • White Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio can pair beautifully with the tartness of the lemon and the sweetness of the honey and strawberries.
  • Herbal Tea: A light herbal tea, such as chamomile or mint tea, provides a calming and complementary beverage.
  • Coffee: For a richer pairing, a light roast coffee or a latte can work well, especially for brunch or afternoon tea.
• As Part of a Dessert Platter: Include these tarts as part of a larger dessert platter featuring other mini desserts like macarons, mini cheesecakes, or fruit skewers for a visually stunning and varied offering.
• For Special Occasions: These tarts are perfect for:
  • Summer Gatherings and BBQs: Their refreshing flavors and vibrant colors make them ideal for summer events.
  • Afternoon Tea Parties: They are elegant and perfectly portioned for afternoon tea.
  • Bridal or Baby Showers: The delicate flavors and beautiful presentation are well-suited for celebratory showers.
  • Holiday Desserts: While perfect for summer, they can also be adapted for other seasons with different fruit toppings.
  • Birthday Celebrations: A delightful and sophisticated alternative to cake.

By considering these serving suggestions, you can tailor the presentation and accompaniments to suit any occasion and enhance the overall enjoyment of these exquisite Strawberry Honey Custard Tarts with Lemon Curd.

Additional Tips for Perfect Tarts

To ensure your Strawberry Honey Custard Tarts with Lemon Curd are a resounding success, here are five additional tips to keep in mind:

1. Use High-Quality Ingredients for Maximum Flavor: The flavor of these tarts relies heavily on the quality of the ingredients. Opt for fresh, ripe strawberries, good quality local honey, fresh lemons, and European-style butter (with a higher fat content) for the best results. Using high-quality vanilla extract and heavy cream will also make a noticeable difference in the overall taste and texture. Investing in good ingredients elevates the entire dessert.
2. Don’t Overwork the Tart Crust Dough: Overworking the dough develops gluten, which can result in a tough and chewy crust instead of a flaky and tender one. Handle the dough gently and mix until just combined. When rolling out the dough, do so with a light hand and avoid excessive rolling. If the dough becomes too warm or sticky while rolling, return it to the refrigerator to chill for a few minutes before continuing.
3. Ensure Lemon Curd and Honey Custard are Properly Thickened: Both the lemon curd and honey custard need to be cooked to the correct temperature to achieve the desired thickness. Use a candy thermometer to ensure they reach 170-175°F (77-79°C). If you don’t have a thermometer, visually check if they coat the back of a spoon – when you run your finger through the coating on the spoon, the line should hold its shape and not run back together immediately. Cooking them to the right consistency is crucial for the texture and stability of the tarts.
4. Chill Components Thoroughly Before Assembly: Chilling each component – the tart shells, lemon curd, and honey custard – completely before assembly is essential. Cold tart shells are easier to handle and fill, and chilled lemon curd and custard will set properly in the tarts. Rushing the chilling process can lead to a softer, less defined tart. Plan ahead and allow ample chilling time for each stage.
5. Customize with Different Fruits and Flavors: While strawberries are classic, feel free to experiment with other fresh fruits for the topping. Raspberries, blueberries, sliced peaches, or even a mix of berries would all be delicious. For flavor variations, you can use different types of honey (such as buckwheat or wildflower honey for a bolder flavor), add a touch of citrus zest to the custard (like orange or lime zest), or incorporate spices like cardamom or cinnamon into the crust for a warmer profile, especially during fall and winter months. Get creative and adapt the recipe to your preferences and seasonal availability.

By keeping these tips in mind, you’ll be well-equipped to bake flawless and flavorful Strawberry Honey Custard Tarts with Lemon Curd that are sure to impress.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making Strawberry Honey Custard Tarts with Lemon Curd, along with their answers, to help you troubleshoot and perfect your baking experience:

Q1: Can I make the tart crust ahead of time?

A: Yes, absolutely! Making the tart crust dough ahead of time is highly recommended and can save you time on the day of baking. You can make the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2-3 days. For longer storage, you can freeze the dough disc for up to a month. Thaw the frozen dough in the refrigerator overnight before rolling it out. You can also pre-bake the tart shells ahead of time, cool them completely, and store them in an airtight container at room temperature for up to 2 days. This make-ahead option simplifies the process, especially if you are preparing for a larger event.

Q2: My lemon curd is too runny. How can I fix it?

A: Runny lemon curd is usually due to undercooking or not enough egg content. If your lemon curd is too runny, you can try returning it to the double boiler and cooking it for a few more minutes, stirring constantly, until it thickens further. Be very careful not to overheat it or scramble the eggs. If it’s still too runny after a bit more cooking, it might be that the egg to liquid ratio was slightly off. In this case, chilling it thoroughly in the refrigerator will help it thicken up considerably as it cools. If it remains too thin even after chilling, you can use it as a sauce or consider making a fresh batch, paying close attention to the cooking time and temperature.

Q3: Can I substitute store-bought lemon curd to save time?

A: While homemade lemon curd is highly recommended for the best flavor and texture, you can use store-bought lemon curd if you are short on time. Choose a high-quality store-bought lemon curd for the best results. Keep in mind that homemade lemon curd typically has a brighter, fresher lemon flavor and a smoother texture compared to many store-bought versions, which may be sweeter or have a slightly artificial taste. If using store-bought, taste it first and adjust the sweetness of the honey custard if needed to balance the overall flavor profile of the tart.

Q4: How do I prevent the tart crust from shrinking during baking?

A: Shrinking tart crust is a common issue, but there are several steps you can take to prevent it:
* Chill the Dough Thoroughly: Chilling the dough before rolling and after lining the tart pans is crucial for relaxing the gluten and preventing shrinkage.
* Freeze the Tart Shells Before Baking: Freezing the lined tart shells for at least 30 minutes before blind baking helps them hold their shape in the oven.
* Blind Bake with Pie Weights: Using pie weights or dried beans inside parchment paper during the initial blind baking stage prevents the crust from puffing up and shrinking inwards.
* Avoid Overworking the Dough: Overworking the dough develops gluten, which can lead to shrinkage. Handle the dough gently throughout the process.
* Proper Oven Temperature: Ensure your oven temperature is accurate. Too hot of an oven can cause the edges to shrink quickly.

Q5: How long do these Strawberry Honey Custard Tarts last, and how should I store them?

A: Strawberry Honey Custard Tarts with Lemon Curd are best enjoyed within 2-3 days for optimal freshness and texture. Store the assembled tarts, covered loosely with plastic wrap or in an airtight container, in the refrigerator. The tart crust may soften slightly over time due to the moisture from the fillings, but they will still be delicious. It’s best to add the fresh strawberry topping just before serving to prevent them from becoming soggy and to maintain the best visual appeal. Do not freeze assembled tarts, as the custard and fruit texture may change upon thawing. However, pre-baked tart shells and lemon curd can be frozen separately for longer storage.

These FAQs should help you navigate any potential challenges and ensure you create perfect Strawberry Honey Custard Tarts with Lemon Curd every time. Enjoy baking!

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