Easter is this weekend! Our spring inspired dessert this year? Strawberry honey custard tarts with lemon curd.
This is another one of those posts with WAY too many pictures of dessert because I just love it so much. Soooo enjoy 😅.
Life side note: totally dropped the ball this week. I legit thought this post was all set and ready to go and then it never sent...because I never wrote it 🤣. Turns out, I was a smidge distracted by the end of an almost TWO YEAR WAIT for the final season of Game of Thrones premiere!
No spoilers I promise but OMG I'm so excited for this GoT season. It was literally all I could think about yesterday. So as fabulous as these strawberry honey custard tarts are, they fell off my radar until this morning. Whoops!
Aaaaanyhoo, better late than never! These tasty little treats are a new version of my more end of summer friendly cherry custard tart. They're absolutely perfect for a little spring time get together and/or Easter brunch AND/or Easter dinner dessert.
So versatile!
PS. Prefer a large tart to 4 single ones? I got you covered! Check out the notes section in the recipe below and you'll be set 👍🏻.
Strawberry Honey Custard Tarts with Lemon Curd
- Total Time: 1 hour 10 minutes
- Yield: 4 4-inch Tarts 1x
Description
A yogurt based custard sweetened with honey and fresh strawberries in a flaky, golden pie crust and then topped with a drizzle of homemade lemon curd.
Ingredients
For the Crust
- 1 ¾ cups flour
- ¾ teaspoons sea salt
- 1 ½ teaspoon sugar
- ½ cup butter, chilled and cubed
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons cup cold water
For the Filling
- 2 cups strawberries, sliced
- 1 cup vanilla yogurt
- 1 tablespoon honey
- 2 eggs
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
For the Lemon Curd
- 3 eggs
- ½ cup lemon juice
- 1 cup sugar
- ¼ cup lemon zest (about 2 lemons)
- 6 tablespoons unsalted butter, cubed
- Pinch of coarse salt
Instructions
Make the lemon curd
- In a medium sauce pan over low heat, whisk together butter, sugar, lemon juice, zest and salt until combined.
- Add eggs one at a time, whisking until fully mixed each time.
- Cook over low heat about 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat and cool completely. Chill in the fridge until ready to use.
Make the Pie Dough
- Preheat the oven to 375˚F.
- Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
- Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
- Pour in the vanilla extract, and cold water. Stir until the dough clumps together.
- Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
- Divide the dough into quarters and pat each one down into four discs, about ½ inch thick. Wrap in plastic and chill in the fridge for 15 minutes to an hour.
- Remove the dough from fridge. Roll it out into 5-inch circles on a lightly floured surface and use to line four 4-inch tart pans. Crimp the edges as desired.
- 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.
Assemble the Tarts
- Make the filling: Whisk the eggs, sugar, and vanilla extract together and then stir in the honey yogurt.
- Place the strawberries on top of the cooled rust. Pour the filling over the strawberries.
- Bake for 30-35 minutes, until crust is golden and custard filling is set.
- Cool for 5 minutes, drizzle with lemon curd, and serve.
Notes
If you prefer one large pie to the individual tarts, simply pat the ball of dough in step 5 of making the dough into one large disc. Then follow the recipe as written except: instead of 4 4-inch tart pans, use a 12-inch single tart pan and cook the entire tart for 40-45 minutes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Tandy says
I had trouble with the lemon curd in this recipe. I could not get it to thicken. Any troubleshooting tips?
Callie says
I increased my heat to medium once everything was combined and stirred constantly until thickened. It thickened up quickly
Shamz says
Same issue with lemon curd not thickening. I also think you need to temper the eggs as you add so you don’t get the bits. Pie turned out watery for some reason.
Andrea says
I don't understand you have "Filling" and custard... Do you mix them Both together? Do you layer them?
amy says
umm, what are baking beans???
Kaley says
They're essentially pie weights (which you could also buy). You can cover your crust in parchment paper and fill it with uncooked rice or dry beans to keep the crust from puffing up too much while it bakes. I just use pie weights 🙂
cristela says
the recipe doesn’t make much sense, with the filling and the lemon curd, do you combine them? i’m confused. i need help pleasee
Earlyne says
This recipe seems self explanatory. It’s not necessary to drizzle, or even make lemon curd, (buy it if you must). Dab a little whipped topping on top. Make it to your own liking I say!
Amay says
Has anyone made this with store bought pie crust? I have never made my own pastry before and not sure I have the skills
Joni Weaver says
When making curds and custards, I thought that we were supposed to separate the egg yolks from the whites?
This is to help thicken up the curds or custards without that runny white bit, in it. Is this not so?
María says
Dónde puedo comprar las pesas para el pastel de masa quebrada
Megan says
I’m so excited to try this for a party I’m planning. Was thinking of doing this as a 9inch tart. Have you tried this or have an idea about how long it would take for the custard to set? Thanks!
Aberdeen says
I havn't tried it with strawberries but I have done it with blueberries, blackberries, and cherries! This blueberry custard pie recipe in particular is basically the same, just swap the blueberries for 2 cups of strawberries 👍🏻.
Lironi says
Beautiful! Btw you could allow everyone to rate this recipe, you guys will have more votes this way
Celeste says
There's a lot of errors in this. Like baking "rust" instead of "crust" and adding honey yogurt instead of honey and yogurt. Some of the progression is confusing. This reads like it was written by AI and then poorly edited. I didn't read through well enough before beginning to cook it. I guess we will have to read ahead and make sure recipes are not written by AI first. Happy Holidays!
Aberdeen says
Agreed - I definitely made some errors when writing this post 5 years ago in 2019, which I will fix. I would like to clarify: None, absolutely none, of my posts are written AI. They're written by yours truly 🙋🏼♀️. Top of my list for 2024 is to update/fix old posts like this one! As well as add a disclaimer to my site that all of my posts are written by me/a human being, not AI.
G says
Respectfully.... this recipe was terrible. The custard was watery and the taste of the yogurt did not compliment the buttery tart. You mentioned the spelling errors back in 2023, so I think you're aware of them. I would suggest re-formulating this recipe.
Carol says
For the effort these were disappointing. The recipe itself is very poorly written and lacks proper technique. If you want to make lemon curd find a different recipe. The ratios were way off, way too much lemon curd for just 4 tarts, not enough filling and too many strawberries. The strawberries should be placed on the top of the filling not the bottom.