Strawberry Honey Custard Tarts Lemon Curd (Print Page)

Buttery shells filled with silky honey custard, tangy lemon curd, and fresh strawberries. A vibrant summery dessert.

# What You Need:

→ Tart Shells

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1–2 tbsp cold water
06 - Pinch of salt

→ Honey Custard

07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/4 cup honey
10 - 3 large egg yolks
11 - 1 tbsp cornstarch
12 - 1 tsp vanilla extract
13 - Pinch of salt

→ Lemon Curd

14 - 2 large eggs
15 - 2 large egg yolks
16 - 1/2 cup granulated sugar
17 - 1/2 cup fresh lemon juice
18 - 2 tsp finely grated lemon zest
19 - 6 tbsp unsalted butter, cubed

→ Assembly

20 - 1 1/2 cups fresh strawberries, hulled and sliced
21 - Fresh mint leaves for garnish (optional)

# Directions:

01 - Pulse flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, pulsing until dough begins to come together. Add additional water only if necessary for dough to form.
02 - Gather dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 350°F. Roll out chilled dough and press into six 4-inch tart pans. Prick bases thoroughly with a fork.
03 - Line each tart shell with parchment paper and fill with pie weights. Bake for 12 minutes. Remove weights and parchment, then continue baking 8–10 minutes until golden brown. Cool completely in pans.
04 - Combine milk, heavy cream, and honey in a saucepan. Heat over medium heat until just simmering, stirring occasionally to dissolve honey.
05 - Whisk egg yolks, cornstarch, vanilla extract, and salt in a heatproof bowl. Gradually whisk hot milk mixture into yolks. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened (3–4 minutes). Transfer to bowl, cover with plastic wrap directly on surface, and cool to room temperature.
06 - Whisk whole eggs, egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (5–7 minutes). Do not let mixture boil. Remove from heat.
07 - Whisk cubed butter into hot lemon mixture until smooth and emulsified. Pour into a bowl, cover with plastic wrap directly on surface, and refrigerate until set and completely cooled.
08 - Spoon cooled honey custard into baked tart shells, smoothing tops evenly. Layer lemon curd over the custard base. Arrange fresh strawberry slices on top in decorative pattern. Garnish with mint leaves if desired. Refrigerate until ready to serve.

# Expert Tips:

01 -
  • The honey custard brings floral sweetness that perfectly balances the bright lemon curd
  • Buttery tart shells add the perfect crisp contrast to the silky fillings
  • Fresh strawberries make every bite feel like celebrating summer
02 -
  • Cold butter is non negotiable for flaky tart shells, so keep it chilled until the moment it hits the flour
  • Always press plastic wrap directly onto the surface of custards and curds to prevent unappetizing skins from forming
  • The lemon curd must be completely chilled before assembling or it will melt the honey custard layer
03 -
  • If the tart dough feels too soft to work with, chill it again for 15 minutes before rolling
  • Room temperature eggs whisk into the custard base more smoothly than cold eggs straight from the refrigerator

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