Strawberry Tarts with Lemon

This strawberry honey custard tart recipe transforms simple ingredients into an elegant dessert that balances sweet berries with tangy lemon curd. The buttery crust cradles a honey-infused custard filling that lets the fresh strawberries shine through. I discovered this recipe while looking for ways to use our summer strawberry harvest, and it's become our go-to dessert for Sunday family gatherings.

This recipe became my signature dessert after I first made it for my daughter's birthday. She loved the combination of creamy custard with the bright lemon curd so much that she requested it instead of cake for the following three birthdays!

Ingredients

• 1 ¾ cups flour: Creates the perfect tender but sturdy base for these tarts
• ¾ teaspoons sea salt: Enhances the flavor and balances the sweetness
• 1 ½ teaspoon sugar: Adds just enough sweetness to complement the filling
• ½ cup butter, chilled and cubed: Use high quality unsalted butter for best results
• 1 teaspoon vanilla extract: Adds warmth and depth to the crust
• ¼ cup + 2 tablespoons cold water: Keeps the dough perfectly workable
• 2 cups strawberries, sliced: Look for bright red berries with no white shoulders
• 1 cup vanilla yogurt: Provides tanginess and creaminess; use full fat for best texture
• 1 tablespoon honey: Adds floral sweetness that complements the berries
• 2 eggs: Create the custard structure; use room temperature for better incorporation
• 3 tablespoons sugar: Just enough to sweeten without overpowering
• 1 teaspoon vanilla extract: Rounds out the flavors
• 3 eggs: Provide richness and thickening power
• ½ cup lemon juice: Fresh squeezed makes all the difference in flavor
• 1 cup sugar: Balances the tartness of the lemons
• ¼ cup lemon zest: From about 2 lemons for intense citrus flavor
• 6 tablespoons unsalted butter, cubed: Adds silky richness
• Pinch of coarse salt: Enhances all the flavors

Step-by-Step Instructions

Make the Lemon Curd:

Whisk together butter, sugar, lemon juice, zest and salt in a medium saucepan over low heat until completely combined. Add eggs one at a time, whisking thoroughly after each addition. Cook over low heat for 8-9 minutes, whisking frequently, until the mixture thickens. Remove from heat and cool completely.

Make the Pie Dough:

Mix flour, sugar, and salt in a large bowl. Work the cold butter into the dry ingredients until pea-sized. Add vanilla extract and cold water; stir just until it comes together. Divide into discs, chill for at least 15 minutes.

Roll and Form Tarts:

Roll each disc into a 5-inch circle, place into tart pans, and blind bake at 375°F for 10 minutes. Allow crusts to cool completely.

Assemble the Tarts:

Layer sliced strawberries in tart shells. Prepare custard with eggs, sugar, vanilla, and yogurt. Pour over strawberries and bake for 30-35 minutes. Finish with lemon curd.

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My absolute favorite component of this recipe is the lemon curd. I've been making this same curd recipe for over a decade, and it never fails to impress. The secret is in the generous amount of zest, which gives it that intense lemon flavor that cuts through the sweetness of the custard and berries.

Storage Tips

These tarts are best enjoyed the day they're made, but you can store them in the refrigerator for up to two days. The crust will soften slightly but the flavor remains delicious. I recommend adding the lemon curd just before serving if you plan to make them ahead, as this keeps the presentation fresher.

Seasonal Variations

While strawberries are the star of this recipe, you can easily swap them for other seasonal fruits. In summer, try blueberries or raspberries for a different berry experience. In fall, thinly sliced poached pears work beautifully. Winter citrus segments like blood orange make a striking variation. Just be sure to adjust the sweetness of your custard depending on the natural sweetness of your fruit.

Make-Ahead Options

You can prepare several components ahead of time to make assembly quicker. The lemon curd can be made up to three days ahead and stored in the refrigerator. The pie dough can be made and frozen for up to a month — just thaw overnight in the refrigerator before rolling. You can even blind bake the crusts a day ahead and store them in an airtight container at room temperature.

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These strawberry tarts are as delicious to look at as they are to eat — the perfect combination for a crowd-pleasing dessert.

Frequently Asked Questions

→ Can I make these tarts ahead of time?

Yes, you can make components ahead. Prepare the lemon curd and tart shells up to 2 days in advance and store in the refrigerator. Assemble and bake the tarts the day you plan to serve them for best results. Fully assembled tarts can be stored refrigerated for up to 2 days.

→ Can I use store-bought lemon curd?

Absolutely! While homemade lemon curd offers the freshest flavor, good-quality store-bought lemon curd works well as a time-saving alternative. Look for one with real lemon flavor and minimal additives.

→ What can I substitute for vanilla yogurt?

Greek yogurt makes an excellent substitute for vanilla yogurt, creating an even richer custard. Plain yogurt with an extra teaspoon of vanilla and tablespoon of honey also works well. For a dairy-free option, try coconut yogurt.

→ Can I use different fruits instead of strawberries?

Definitely! Raspberries, blueberries, blackberries, or thinly sliced peaches work beautifully. You can even use a mix of berries for variety. Just make sure to use fruits that aren't too watery to prevent soggy tarts.

→ Why did my custard filling crack during baking?

Custard cracks typically occur from overbaking or baking at too high a temperature. To prevent this, ensure your oven temperature is accurate, check for doneness early (custard should be just set with a slight wobble in the center), and consider baking with a water bath for more even, gentle heat distribution.

→ What's the best way to store leftover tarts?

Store leftover tarts in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly over time. For best texture, allow them to come to room temperature for about 20 minutes before serving.