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This strawberry honey custard tart recipe transforms simple ingredients into an elegant dessert that balances sweet berries with tangy lemon curd. The homemade crust creates a buttery, flaky foundation for the creamy yogurt-based filling, making these tarts perfect for spring gatherings or whenever you need a special treat.
I first made these tarts for a spring brunch with friends, and they've become my signature dessert. The combination of honey-sweetened custard with the bright pop of lemon curd never fails to impress guests who always assume they're much more complicated than they actually are.
Ingredients
- For the Crust
- Flour creates the foundation for your flaky crust make sure to measure accurately
- Sea salt enhances the buttery flavor and balances the sweetness
- Sugar adds just enough sweetness to complement the filling
- Butter must be cold to create those perfect flaky layers
- Vanilla extract adds depth and warmth to the crust
- Cold water helps bind the dough without overworking it
- For the Filling
- Fresh strawberries provide natural sweetness and beautiful color
- Vanilla yogurt creates a lighter custard with pleasant tanginess
- Honey adds floral sweetness that pairs beautifully with berries
- Eggs provide structure to the custard as it bakes
- Sugar balances the tartness of the yogurt
- Vanilla extract rounds out the flavor profile
- For the Lemon Curd
- Eggs thicken the curd naturally without cornstarch
- Fresh lemon juice gives that essential bright acidity
- Sugar balances the tartness of the lemons
- Lemon zest contains the essential oils for intense flavor
- Butter creates richness and silky texture
- Sea salt enhances all the flavors and cuts through sweetness
Step-by-Step Instructions
- Prepare the Lemon Curd
- Combine your butter, sugar, lemon juice, zest and salt in a medium saucepan over low heat. Whisk continuously until everything is well combined and the butter has completely melted. The low heat is crucial here to prevent the eggs from scrambling in the next step.
- Add the Eggs
- Add each egg one at a time, whisking thoroughly after each addition. This gradual incorporation prevents the eggs from cooking too quickly and becoming lumpy. Make sure each egg is fully integrated before adding the next.
- Cook the Curd
- Cook over low heat for about 8-9 minutes, whisking frequently. You'll notice the mixture gradually thickening to a consistency that coats the back of a spoon. Remove from heat once thickened but still pourable, as it will continue to set as it cools. Cool completely and refrigerate until needed.
- Make the Pie Dough
- Combine your dry ingredients in a large mixing bowl, whisking the flour, sugar and salt together. The thorough mixing ensures even distribution of flavor throughout the crust.
- Cut in the Butter
- Add your cold cubed butter to the flour mixture and work it in using a pastry blender or two forks. The goal is to create pea-sized pieces of butter throughout the mixture, which will create those delicious flaky layers when baked.
- Form the Dough
- Add the vanilla extract and cold water to the mixture, stirring until the dough begins to come together. The dough should be just moist enough to hold together without being sticky. If too dry, add a bit more cold water a teaspoon at a time.
- Shape and Chill
- Move the dough to a lightly floured surface and fold it into itself a few times to incorporate any remaining flour. Divide into four equal portions and shape each into a disc about 1/2 inch thick. Wrap in plastic and chill for 15 minutes to an hour, allowing the butter to firm up again and the gluten to relax.
- Roll and Line Tart Pans
- Roll each disc into a 5-inch circle on a lightly floured surface. Carefully transfer to your 4-inch tart pans, gently pressing the dough into the corners and up the sides. Crimp or trim the edges as desired for a finished look.
- Blind Bake the Crusts
- Prick the bottom of each crust with a fork to prevent bubbling, then line with parchment paper and fill with baking beans or pie weights. Bake at 375°F for 10 minutes, then remove the weights and parchment. This partial baking ensures the crust won't become soggy when filled.
- Prepare the Filling
- Whisk together eggs, sugar, and vanilla extract until well combined, then stir in the honey yogurt. The mixture should be smooth and pourable. The combination of eggs and yogurt creates a custard that's lighter than traditional cream-based versions.
- Assemble and Bake
- Arrange sliced strawberries in the partially baked tart shells, then carefully pour the yogurt custard mixture over them. The berries will float slightly in the custard as it bakes. Bake for 30-35 minutes until the custard is set and the crust is golden brown.
- Finish with Lemon Curd
- Allow the tarts to cool for about 5 minutes, then drizzle with the prepared lemon curd. The warm tarts will slightly melt the curd, creating beautiful streaks of yellow. Serve warm or at room temperature for the best flavor and texture.
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The lemon curd is my favorite component of this recipe. I always make extra because it disappears quickly in my household. My daughter has been known to eat it straight from the jar with a spoon! The bright yellow color against the red strawberries makes these tarts as beautiful as they are delicious.
Make-Ahead Options
These tarts work beautifully as a make-ahead dessert. You can prepare all components separately up to three days in advance. The lemon curd actually improves after a day in the refrigerator as the flavors meld together. Store it in an airtight container with plastic wrap directly on the surface to prevent a skin from forming. The pie dough can be made and refrigerated for up to three days or frozen for a month. Just thaw overnight in the refrigerator before rolling out. The assembled and baked tarts can be stored in the refrigerator for up to two days, though they're best enjoyed within 24 hours for optimal crust texture.
Seasonal Variations
While strawberries create a classic springtime tart, this versatile recipe welcomes seasonal adaptations throughout the year. In summer, try substituting fresh raspberries, blackberries, or a mixture of berries for vibrant color and flavor. Fall brings opportunities for thinly sliced apples or pears tossed with cinnamon, while winter can showcase citrus segments or poached cranberries. The honey yogurt custard provides a neutral canvas that complements almost any fruit. You might also adjust the flavoring extract to match your fruit choice, perhaps almond extract with cherries or orange extract with winter citrus.
Serving Suggestions
These tarts stand beautifully on their own, but a few thoughtful additions can elevate them to restaurant-quality desserts. A light dusting of powdered sugar just before serving adds visual appeal. For texture contrast, sprinkle toasted sliced almonds or crushed pistachios around the edge of each tart. When serving for special occasions, add a small quenelle of lightly sweetened whipped cream alongside each tart and garnish with a mint leaf or edible flower. These tarts pair wonderfully with dessert wines like Sauternes or Moscato d'Asti, or with a cup of Earl Grey tea whose bergamot notes complement the lemon beautifully.
Common Queries
- → Can I make one large tart instead of individual tarts?
Yes! Instead of dividing the dough into four portions, form it into one large disc. Use a 12-inch tart pan instead of the 4-inch pans and extend the baking time to 40-45 minutes. The rest of the process remains the same.
- → How do I know when the custard filling is properly set?
The custard is properly set when it no longer jiggles in the center when gently shaken. The edges should be firm, and the top should have a slight golden color. A toothpick inserted into the center should come out mostly clean.
- → Can I use Greek yogurt instead of regular vanilla yogurt?
Yes, Greek yogurt works wonderfully as a substitute and will create an even richer, creamier custard. If using plain Greek yogurt, consider adding an extra teaspoon of vanilla extract and possibly a little more honey to taste.
- → Can I make the lemon curd and pie dough ahead of time?
Absolutely! The lemon curd can be made up to a week ahead and stored in an airtight container in the refrigerator. The pie dough can be prepared 2-3 days in advance and kept refrigerated, or frozen for up to a month - just thaw overnight in the refrigerator before rolling out.
- → What other fruits work well in this tart?
This versatile tart works beautifully with raspberries, blackberries, blueberries, or thinly sliced peaches. You could also try a mixed berry version for added color and flavor complexity. Just keep the total fruit amount to about 2 cups.
- → How should I store leftover tarts?
Leftover tarts should be covered loosely and refrigerated for up to 3 days. The crust will soften slightly in the refrigerator but will still be delicious. For the best texture, let them come to room temperature for about 20 minutes before serving.