Description
Sweet strawberry honey custard tarts bring French pastry elegance to your dessert table. Creamy vanilla-infused custard nestles in buttery shells, crowned with fresh strawberries that whisper summer’s delicate romance.
Ingredients
Scale
Main Ingredients:
- 5 eggs
- 2 cups strawberries, sliced
- 1 cup vanilla yogurt
- 1 ¾ cups flour
- ½ cup butter, chilled and cubed
- 6 tablespoons unsalted butter, cubed
Sweeteners and Flavor Enhancers:
- 4 tablespoons sugar
- 1 ½ teaspoon sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Seasonings and Acids:
- ¾ teaspoons sea salt
- ½ cup lemon juice
- ¼ cup lemon zest (about 2 lemons)
- ¼ cup + 2 tablespoons cold water
- Pinch of coarse salt
Instructions
- Craft the tangy lemon curd by melting butter (115 grams or ) in a medium saucepan over gentle heat, combining it with granulated sugar (200 grams or ), freshly squeezed lemon juice, lemon zest, and a delicate pinch of salt.
- Gradually incorporate whole eggs one at a time, whisking thoroughly after each addition to ensure a smooth consistency.
- Simmer the mixture on low heat for 8-9 minutes, stirring consistently until the curd thickens to a velvety texture. Remove from heat and allow to cool completely.
- Refrigerate the lemon curd until needed for final garnishing.
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) for precise baking temperature.
- In a large mixing bowl, blend all-purpose flour, granulated sugar, and kosher salt until evenly distributed.
- Incorporate cold, cubed butter into the dry ingredients, cutting it using a pastry cutter until the mixture resembles coarse pea-sized crumbs.
- Drizzle vanilla extract and ice-cold water into the mixture, gently combining until a cohesive dough forms.
- Transfer the dough onto a lightly floured surface, kneading minimally to maintain flakiness. Divide and shape into flat discs.
- Chill the dough in the refrigerator for 15-60 minutes to enhance texture and prevent shrinkage.
- Roll out the chilled dough and carefully line four 10-centimeter (4-inch) tart pans, trimming excess edges.
- Prick the pastry bottoms with a fork, line with parchment paper, and fill with baking weights or dried beans.
- Blind bake the crusts for 10 minutes, then remove weights and allow to cool completely.
- Prepare the custard filling by whisking whole eggs, granulated sugar, vanilla extract, and honey yogurt until smooth and well-integrated.
- Artfully arrange fresh strawberry slices across the cooled tart shells.
- Gently pour the custard mixture over the strawberries, ensuring even distribution.
- Bake for 30-35 minutes until the custard sets and develops a light golden color.
- Allow tarts to cool slightly, then elegantly drizzle with the prepared lemon curd before serving.
Notes
- Prepare lemon curd ahead of time, allowing it to chill completely for the best texture and flavor infusion.
- Ensure butter is thoroughly chilled when making pie dough to achieve a flaky, tender crust that melts in your mouth.
- Use room temperature eggs when whisking the custard filling to create a smooth, uniform mixture without lumps.
- Select ripe, bright red strawberries for maximum sweetness and visual appeal in the tart assembly.
- Bake tarts until the custard is just set with a slight wobble in the center, preventing overcooking and maintaining a silky consistency.
- Allow tarts to cool slightly before adding lemon curd drizzle, which helps prevent the sauce from becoming too runny.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 160 mg