Description
Elegant French Strawberry Custard Tarts showcase delicate pastry filled with silky vanilla custard and crowned with fresh strawberries. Sweet summer flavors invite you to savor each luxurious bite of this classic French dessert.
Ingredients
Scale
- 5 large eggs
- 2 cups (480 ml) strawberries, sliced
- 1 cup (240 ml) vanilla yogurt
- 1 ¾ cups (220 g) flour
- ½ cup (113 g) butter, chilled and cubed
- 6 tbsps unsalted butter, cubed
- ½ cup (120 ml) lemon juice
- 4 tbsps sugar
- 1 ½ tsp sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- ¾ tsp sea salt
- ¼ cup (12 g) lemon zest (about 2 lemons)
- Pinch of coarse salt
- ¼ cup + 2 tbsps (90 ml) cold water
Instructions
- Lemon Curd Preparation: Melt butter in a saucepan over low heat, blending sugar, lemon juice, zest, and salt into a smooth base. Gradually whisk in eggs, ensuring thorough incorporation after each addition, and cook while stirring for 8-9 minutes until the mixture thickens. Remove from heat, cool completely, and refrigerate.
- Pastry Dough Creation: Combine flour, sugar, and salt in a mixing bowl. Cut chilled butter into the dry ingredients until the mixture resembles coarse crumbs. Introduce vanilla extract and cold water, mixing until the dough forms a cohesive mass. Transfer to a floured surface, fold gently, and shape into flat discs. Chill for 15-60 minutes to enhance texture.
- Tart Shell Formation: Preheat oven to 375˚F. Roll out chilled dough and carefully line four 4-inch tart pans. Prick dough bottoms, line with parchment paper and baking beans, then bake for 10 minutes to partially set crusts. Remove beans and cool completely.
- Custard Filling Assembly: Whisk eggs with sugar and vanilla extract, gently folding in honey yogurt to create a smooth mixture. Arrange fresh strawberries across the cooled pastry crusts, then pour the yogurt mixture evenly over the fruit.
- Baking and Finishing: Bake for 30-35 minutes until the filling sets and edges turn golden. Allow tarts to cool slightly, then elegantly drizzle with the prepared lemon curd. Serve and enjoy the delicate, fruity dessert.
Notes
- Chill Dough Strategically: Refrigerate pastry dough for 15-60 minutes to prevent shrinkage and create a flakier, more tender crust during baking.
- Prevent Soggy Bottoms: Always prick tart shell bases and pre-bake with weights to ensure a crisp, golden foundation that resists moisture from fillings.
- Master Lemon Curd Technique: Cook curd on low heat while stirring constantly, watching for thickening and avoiding scrambling eggs for a silky-smooth texture.
- Fresh Strawberry Placement: Arrange berries before adding yogurt filling to create an attractive, professional-looking tart with fruit evenly distributed across the surface.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg