Strawberry Honey Custard Tarts (Print Version)
# Ingredients:
→ For the Crust
01 -
1 ¾ cups flour
02 -
¾ teaspoons sea salt
03 -
1 ½ teaspoon sugar
04 -
½ cup butter, chilled and cubed
05 -
1 teaspoon vanilla extract
06 -
¼ 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 -
½ cup lemon juice
15 -
1 cup sugar
16 -
¼ cup lemon zest (about 2 lemons)
17 -
6 tablespoons unsalted butter, cubed
18 -
Pinch of coarse salt
# Instructions:
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 each time. Cook over low heat for 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat and cool completely. Chill in the refrigerator until ready to use.
02 -
Preheat the oven to 190°C (375°F).
03 -
In a large mixing bowl, combine flour, sugar and salt. Add the cubed butter, and using either 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. Stir until the dough clumps together.
04 -
Transfer the dough to a floured surface and fold it into itself until the flour is incorporated and forms a ball. If the dough is too sticky, add more flour to the surface or your hands. Divide the dough into quarters and flatten each into discs about 1.3 cm (½ inch) thick. Wrap in plastic and chill in the refrigerator for 15 minutes to an hour.
05 -
Remove the dough from refrigerator. Roll each disc into 13 cm (5-inch) circles on a lightly floured surface. Use to line four 10 cm (4-inch) tart pans. Crimp the edges as desired.
06 -
Prick the bottoms with a fork. Line the chilled dough crusts with parchment paper and fill each with baking beans. Bake for 10 minutes, then remove the paper and beans. Remove from heat and let them cool completely.
07 -
Whisk the eggs, sugar, and vanilla extract together and then stir in the honey yogurt.
08 -
Place the sliced strawberries on top of the cooled crusts. Pour the custard filling over the strawberries.
09 -
Bake for 30-35 minutes, until crust is golden and custard filling is set.
10 -
Cool tarts for 5 minutes, drizzle with lemon curd, and serve.
# Notes:
01 -
These elegant tarts balance the sweetness of strawberries with tangy lemon curd and creamy honey custard.
02 -
For best results, ensure your butter is properly chilled before incorporating into the dough.