When you need a show-stopping dessert that’s as blissful to eat as it is dazzling to serve, Strawberry Honey Custard Tarts with Lemon Curd are the answer. Each bite is a vibrant celebration of creamy honey custard, tangy lemon curd, and juicy strawberries nestled inside a buttery crisp tart shell. This delightful dessert manages to be both fresh and comforting, making it just as perfect for a spring tea as for a celebration with friends. Whether you’re experienced in pastry or simply after a sweet afternoon project, these tarts are sure to become a favorite in your repertoire.

Ingredients You’ll Need

Strawberry Honey Custard Tarts with Lemon Curd Recipe - Recipe Image

Ingredients You’ll Need

Everything that goes into these tarts is carefully chosen for taste, texture, or that all-important pop of color. The ingredients are simple, but each one plays a starring role, so use the best you can find—you’ll taste the difference in every layer.

All-purpose flour: The canvas for your tart shells, providing structure and just the right crispness.
Cold unsalted butter: Essential for that flaky, melt-in-your-mouth crust—keep it cold for perfect results.
Powdered sugar: Adds gentle sweetness and an extra-tender crumb to the pastry dough.
Salt: Just a pinch amplifies all the other flavors and balances the sweetness.
Cold water: Just enough to bring the dough together without overworking it—start with less and add as needed.
Whole milk: Lends creaminess and body to the honey custard, making it luxuriously smooth.
Egg yolks: Give the custard its signature rich texture and golden hue.
Honey: The backbone of the custard’s flavor—choose a floral honey if you want a subtle, complex finish.
Cornstarch: Helps thicken the custard for those perfect, clean layers.
Vanilla extract: Rounds out the custard with cozy warmth and aroma.
Lemon curd: The tart, vibrant heart—store-bought will do, but homemade takes things to another level.
Fresh strawberries: Sliced and piled high, they bring bursts of juiciness and that irresistible berry aroma.
Fresh mint leaves (optional): For garnish—a little green flair and a hint of herbal freshness.

How to Make Strawberry Honey Custard Tarts with Lemon Curd

Step 1: Make the Tart Shells

Start by preparing your tart dough. Combine the flour, powdered sugar, and salt in a large bowl. Add those cubes of cold butter and work them into the flour with a pastry cutter or fork—think pea-sized crumbs and a sandy texture. Drizzle in cold water a tablespoon at a time until the dough just comes together. Press the dough into greased mini tart pans with your fingers, ensuring it climbs up the sides for that classic crisp edge. Prick the bases with a fork to prevent puffing, chill for 15 minutes, then bake at 375°F (190°C) for about 15-18 minutes, until golden. Let the shells cool completely, resisting the urge to fill them too soon.

Step 2: Whisk Up the Honey Custard

While the shells cool, it’s time for the star of the show: honey custard. In a small saucepan, whisk together milk, egg yolks, honey, cornstarch, vanilla, and a pinch of salt. Cook gently over medium heat, whisking constantly—no one wants scrambled eggs here! In about 5-7 minutes, you’ll watch as the mixture transforms from liquid gold into a gorgeous, silky custard. Once thickened, remove from the heat and let it cool slightly. The fragrance alone will tempt you!

Step 3: Layer on the Lemon Curd

Now for that eye-opening burst of citrus: add about 1–2 teaspoons of lemon curd into each cooled tart shell. Spread it gently into an even layer. This is the “zing” that sets these Strawberry Honey Custard Tarts with Lemon Curd apart—each bite offers a playful contrast to the mellow custard.

Step 4: Add the Custard

Once your custard is no longer piping hot, spoon or pipe (for extra finesse!) it over the lemon curd, spreading to the edges but leaving a hint of that yellow peeking through. The thick, luscious honey custard will settle into a cloud-like layer, ready to play off the tartness underneath.

Step 5: Decorate with Strawberries and Mint

It’s time for a joyful, juicy finale. Arrange the hulled and sliced strawberries on top of each tart in whichever pattern pleases you—a flower burst, a neat spiral, or a happy heap, all style points count. If you want extra shine, brush the berries with a little warmed apricot jam. Crown each tart with a fresh mint leaf, if you like—an effortless flourish that sends these Strawberry Honey Custard Tarts with Lemon Curd straight onto the cover of your dessert dreams.

How to Serve Strawberry Honey Custard Tarts with Lemon Curd

Garnishes

There’s nothing like a pretty garnish to make a tart look irresistible! Dot your Strawberry Honey Custard Tarts with Lemon Curd with delicate mint leaves, a dusting of powdered sugar, or even an extra drizzle of honey. A little brush of warmed apricot jam gives the strawberries a beautiful shine and a touch of extra sweetness.

Side Dishes

These tarts play well with all sorts of simple sides. A cloud of freshly whipped cream, a scoop of vanilla bean ice cream, or even a bowl of mixed berry salad turns your dessert plate into a feast for eyes and taste buds. They also shine on a dessert buffet, nestled beside tea sandwiches or lemon shortbread.

Creative Ways to Present

If you want to make the most memorable impression, serve the tarts on a slate platter or vintage cake stand, or nestle each one into a colorful cupcake wrapper for a sweet, portable treat. Layer fresh edible flowers or shredded lemon zest over top for a burst of color. You could even serve à la mode with honeycomb candy on the side for a dazzling, modern twist on Strawberry Honey Custard Tarts with Lemon Curd.

Make Ahead and Storage

Storing Leftovers

Got a tart or two leftover? Simply pop your Strawberry Honey Custard Tarts with Lemon Curd into an airtight container and store them in the fridge. They’ll stay delightfully fresh for 2–3 days, although the crust is crispiest on day one. Let them come to room temperature for the best taste experience.

Freezing

For longer storage, you can freeze the tart shells—either baked or unbaked—wrapped tightly in plastic and foil. For assembled tarts, freezing isn’t recommended, as the custard and fruit can lose their beautiful texture. But with shells tucked away in your freezer, you’re only minutes from a fresh batch!

Reheating

No need to reheat if you’re digging in straight from the fridge (they’re lovely chilled). However, if you prefer a warmer tart shell, you can gently re-crisp empty shells in a low oven before filling—just 5 minutes at 300°F. Assembled tarts are best enjoyed cold or at cool room temperature for ultimate flavor.

FAQs

Can I make Strawberry Honey Custard Tarts with Lemon Curd a day ahead?

Absolutely! Both the tart shells and honey custard can be prepared a day in advance. Store the shells in an airtight container at room temperature, and refrigerate the custard separately. Assemble the tarts just before serving for the freshest results.

What’s the best way to get a smooth custard?

Constant whisking over medium (not high!) heat is key. If you’re concerned about lumps, strain the finished custard through a fine mesh sieve before cooling—it’ll be silky as can be.

Can I use other fruits instead of strawberries?

Definitely! Blueberries, raspberries, or even sliced ripe peaches are wonderful with honey custard and lemon curd. Feel free to mix and match with whatever’s freshest or most tempting at the market.

Is store-bought lemon curd okay?

Store-bought lemon curd works great in this recipe, especially if you’re short on time. If you’re feeling ambitious, homemade really elevates the tart—but either way, your Strawberry Honey Custard Tarts with Lemon Curd will shine.

Can I make these gluten-free?

Absolutely! Substitute your favorite gluten-free flour blend for the all-purpose flour in the tart shells. Most other ingredients are naturally gluten-free, so you can still enjoy all the layers of flavor and texture.

Final Thoughts

If you’re looking to charm your guests or simply treat yourself, Strawberry Honey Custard Tarts with Lemon Curd are pure joy in dessert form. They’re easy enough for a weekend afternoon and dazzling enough for any celebration. Give them a try—your kitchen and taste buds will thank you!

Strawberry Honey Custard Tarts with Lemon Curd Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 mini tarts 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of sweet and tangy flavors with these delightful Strawberry Honey Custard Tarts topped with zesty Lemon Curd. A heavenly treat for any occasion!

Ingredients

Scale

For the tart shells:

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
2 tablespoons powdered sugar
1/4 teaspoon salt
2–3 tablespoons cold water

For the honey custard:

1 cup whole milk
2 egg yolks
2 tablespoons honey
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
pinch of salt

For assembly:

1/2 cup lemon curd (store-bought or homemade)
1 cup fresh strawberries, hulled and sliced
fresh mint leaves for garnish (optional)

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Instructions

Preheat oven and prepare tart shells: Preheat oven to 375°F (190°C). Combine flour, powdered sugar, and salt. Cut in cold butter, add water, press into tart pans, and bake until golden.
Make the honey custard: Whisk together milk, egg yolks, honey, cornstarch, vanilla, and salt in a saucepan. Cook until thickened, then cool.
Assemble the tarts: Spoon lemon curd into tart shells, top with custard, arrange strawberries, and garnish with mint. Chill before serving.