Description
Sweet strawberry honey custard tarts showcase French pastry elegance with silky lemon curd dancing across delicate buttery shells. Rich flavors and creamy textures invite you to savor each exquisite bite of this delightful dessert.
Ingredients
Scale
Primary Ingredients:
Flour
- 1 ¾ cups flour (437.5 grams)
Butter
- ½ cup butter, chilled and cubed (113 grams)
Strawberries
- 2 cups strawberries, sliced (300 grams)
Eggs
- 5 eggs (total across recipes)
Sugar
- 1 ½ teaspoon sugar
- 3 tablespoons sugar
- 1 cup sugar
Secondary Ingredients:
Dairy and Yogurt
- 1 cup vanilla yogurt
- 6 tablespoons unsalted butter, cubed (85 grams)
Citrus Components
- ½ cup lemon juice
- ¼ cup lemon zest (about 2 lemons)
Seasoning and Flavor Enhancers
- ¾ teaspoons sea salt
- 1 tablespoon honey
- 1 teaspoon vanilla extract (in crust)
- 1 teaspoon vanilla extract (in filling)
- Pinch of coarse salt
- ¼ cup + 2 tablespoons cold water
Instructions
- Prepare the tart crust by blending all-purpose flour (240 grams), sea salt, and granulated sugar in a spacious mixing bowl until thoroughly combined.
- Incorporate chilled unsalted butter (113 grams or ) into the dry ingredients, using a pastry cutter or your fingertips to create a texture resembling coarse breadcrumbs.
- Drizzle vanilla extract and cold water (60 milliliters or ) into the mixture, gently folding until a cohesive dough forms.
- Transfer the dough into a 9-inch (23-centimeter) tart pan, pressing it evenly across the bottom and sides to create a uniform crust.
- Refrigerate the prepared crust for 30 minutes to firm up and enhance its structural integrity.
- Preheat the oven to 375°F (190°C) and position a rack in the middle of the oven.
- Bake the chilled crust for approximately 20 minutes, or until it develops a golden-brown color and appears crisp around the edges.
- Remove the crust from the oven and allow it to cool completely at room temperature.
- Whisk together vanilla yogurt (240 milliliters or ), honey (60 milliliters or ), large eggs (2), granulated sugar (50 grams or ), and vanilla extract in a medium bowl until smooth.
- Pour the custard mixture over the cooled crust, ensuring an even distribution.
- Arrange thinly sliced fresh strawberries in an attractive pattern across the custard surface.
- Return the tart to the oven and bake for 25-30 minutes, or until the custard sets and appears slightly firm with a gentle jiggle.
- While the tart bakes, prepare the lemon curd by combining eggs (2), fresh lemon juice (60 milliliters or ), granulated sugar (100 grams or ), and lemon zest in a saucepan.
- Cook the mixture over medium heat, continuously whisking and gradually incorporating unsalted butter (57 grams or ) until the curd thickens, approximately 5-7 minutes.
- Strain the lemon curd through a fine-mesh sieve to remove any potential scrambled egg bits, then let it cool to room temperature.
- Once the tart has completely cooled, generously spread the lemon curd over the strawberry custard surface.
- Refrigerate the tart for a minimum of 2 hours to allow the layers to set and flavors to meld.
- Before serving, optionally garnish with additional fresh strawberry slices or a light dusting of powdered sugar.
Notes
- These delicate tarts combine the sweetness of honey, tanginess of lemon, and freshness of strawberries for a sophisticated dessert experience.
- Chilling the crust ensures a crisp, flaky texture that perfectly complements the creamy custard filling.
- Whisking the custard ingredients thoroughly prevents lumps and creates a smooth, silky consistency.
- Straining the lemon curd removes any potential egg bits, resulting in a luxuriously glossy and velvety topping.
- Arrange strawberries artfully to create an Instagram-worthy dessert that tastes as beautiful as it looks.
- Allow tarts to cool completely before serving to help the custard and lemon curd set properly for clean, elegant slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 385 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 125 mg