Strawberry Honey Custard Tarts (Printable Version)
# What You’ll Need:
→ For the Crust
01 -
1 3/4 cups flour
02 -
3/4 teaspoons sea salt
03 -
1 1/2 teaspoon sugar
04 -
1/2 cup butter, chilled and cubed
05 -
1 teaspoon vanilla extract
06 -
1/4 cup + 2 tablespoons cold water
→ For the Filling
07 -
2 cups strawberries, sliced
08 -
1 cup vanilla yogurt
09 -
1 tablespoon honey
10 -
2 eggs
11 -
3 tablespoons sugar
12 -
1 teaspoon vanilla extract
→ For the Lemon Curd
13 -
3 eggs
14 -
1/2 cup lemon juice
15 -
1 cup sugar
16 -
1/4 cup lemon zest (about 2 lemons)
17 -
6 tablespoons unsalted butter, cubed
18 -
Pinch of coarse salt
# Steps to Follow:
01 -
In a medium saucepan over low heat, whisk together butter, sugar, lemon juice, zest and salt until combined. Add eggs one at a time, whisking until fully incorporated after each addition. Cook over low heat for 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat, cool completely, and chill in the refrigerator until ready to use.
02 -
In a large mixing bowl, combine flour, sugar and salt. Add the cubed butter, and using a pastry blender or two forks, cut the butter into the mixture until the pieces are pea-sized. Pour in the vanilla extract and cold water, stirring until the dough forms clumps.
03 -
Transfer dough to a floured surface and fold it into itself until flour is incorporated and forms a ball. If dough is too sticky, add more flour to the surface or your hands. Divide dough into quarters and pat each into discs about 1/2 inch thick. Wrap in plastic and chill in the refrigerator for 15-60 minutes.
04 -
Preheat oven to 375°F (190°C). Roll chilled dough into 5-inch circles on a lightly floured surface and use to line four 4-inch tart pans. Crimp edges as desired. Prick bottoms with a fork, line with parchment paper, and fill with baking beans. Bake for 10 minutes, then remove paper and beans. Allow to cool completely.
05 -
Whisk eggs, sugar, and vanilla extract together, then stir in the honey yogurt until smooth and well combined.
06 -
Arrange sliced strawberries on the bottom of each cooled tart shell. Pour the custard filling over the strawberries. Bake for 30-35 minutes, until crust is golden and custard filling is set.
07 -
Cool tarts for 5 minutes. Drizzle with chilled lemon curd before serving.
# Additional Notes:
01 -
For one large tart instead of individual servings, use the entire dough ball to make a single disc. Use a 12-inch tart pan and extend baking time to 40-45 minutes.