Strawberry Honey Custard Lemon Curd Tarts (Printable)
Buttery shells layered with honey custard, lemon curd, and fresh strawberries for a stunning summer dessert.
# What You Need:
→ For the Tart Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1-2 tbsp cold water
06 - Pinch of salt
→ For the Honey Custard
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/4 cup honey
10 - 3 large egg yolks
11 - 1 tbsp cornstarch
12 - 1 tsp vanilla extract
13 - Pinch of salt
→ For the Lemon Curd
14 - 2 large eggs
15 - 2 large egg yolks
16 - 1/2 cup granulated sugar
17 - 1/2 cup fresh lemon juice
18 - 2 tsp finely grated lemon zest
19 - 6 tbsp unsalted butter, cubed
→ For Assembly
20 - 1 1/2 cups fresh strawberries, hulled and sliced
21 - Fresh mint leaves, for garnish (optional)
# How-To Steps:
01 - In a food processor, pulse flour, powdered sugar, and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp cold water, pulsing until dough begins to come together. Add more water if necessary. Gather dough, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out chilled dough and press into six 4-inch tart pans, pressing gently into the edges. Prick the bases with a fork to prevent bubbling. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment, then continue baking for 8-10 minutes until golden brown. Let cool completely in pans.
03 - Combine milk, heavy cream, and honey in a saucepan. Heat over medium heat until just simmering, stirring occasionally. Meanwhile, whisk together egg yolks, cornstarch, vanilla extract, and salt in a heat-proof bowl. Gradually whisk about half of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
04 - Cook the custard over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until mixture thickens and coats the back of the spoon, about 3-4 minutes. Do not let it boil. Transfer to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and cool to room temperature.
05 - Whisk together whole eggs, egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over medium-low heat, stirring continuously, until mixture thickens enough to coat the back of a spoon, 5-7 minutes. Do not let it boil or the eggs may scramble. Remove from heat.
06 - Immediately whisk cubed butter into the hot lemon mixture until completely melted and smooth. Pour curd into a clean bowl and press plastic wrap directly onto the surface. Refrigerate until set and completely cooled, about 1 hour.
07 - Spoon or pipe the cooled honey custard into the tart shells, filling each about three-quarters full. Smooth the tops with an offset spatula. Carefully spread a layer of chilled lemon curd over the custard layer. Arrange fresh strawberry slices on top in an attractive pattern. Garnish with fresh mint leaves if desired. Serve chilled or refrigerate until ready to serve.
# Expert Tips:
01 -
- The honey custard brings this subtle floral sweetness that makes you pause and say wait, whats that beautiful flavor
- Lemon curd cuts through the richness like a bright note in a perfect song, balancing every bite
02 -
- Cold butter is non negotiable for flaky crust, warm butter makes tough pastry
- Never walk away while the custard or curd is cooking, it goes from perfect to ruined in seconds
03 -
- Room temperature ingredients mix more smoothly, so set everything out about 30 minutes before starting
- A splash of orange blossom water in the custard adds this gorgeous aromatic layer that people cant quite identify