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Summer-bright strawberry honey custard tarts with lemon curd

These little tarts marry silky lemon curd, a honey-tinged vanilla custard, and juicy fresh strawberries for a bright, fragrant dessert that shines at brunches, showers, or weeknight treats. Expect a crisp, buttery shell giving way to silky custard and a glossy citrus layer — the contrast of textures is what makes them feel special. One practical tip up front: chill the dough before rolling so the crust stays flaky and doesn’t shrink.

You can pair this short dessert with lighter sweets like strawberry sugar cookies for a strawberry-forward dessert spread.

Why these tarts are easy to pull off (and worth the fuss)

This recipe looks elegant but breaks down into three manageable parts — lemon curd, pie dough, and a quick honey-vanilla custard — so you can stagger work across a couple of hours or two days. The flavors are bright and crowd-pleasing, and the recipe is flexible if you want to swap berries or make mini tarts for a party. If you’re preparing a larger menu, a loaf like lemon blueberry bread with lemon glaze complements these tarts well.

What home bakers will appreciate

Quick merits to remember

Bright lemon curd adds freshness without being overpowering
Dough is forgiving if chilled before rolling
Honey in the custard warms the fruit’s sweetness naturally
Uses pantry staples and seasonal strawberries for freshness

A broad look at the recipe flow

Start by making the lemon curd so it can cool and thicken. While the curd cools, make and chill the pie dough — rest is important for flakiness. Blind-bake tart shells, prepare the honey-vanilla custard, fill shells, top with sliced strawberries and a spoon of lemon curd, then chill to set. If you’re serving at a casual dinner, think ahead like you would when prepping a weeknight main such as slow-cooker lemon herb chicken with fluffy rice; do components ahead to save time on the day.

Smart prep strategies before you bake

Plan in stages: make lemon curd the day before, mix dough and chill for at least 1 hour, and slice strawberries shortly before assembling to avoid juice. Use cold butter and cold water for the dough, and strain the curd for a silken result. For multi-course cooking, the same day-of pacing works well if you stagger tasks; for example, preparing a savory main like honey mustard chicken with rice earlier in the day frees up evening time to assemble tarts.

Ingredients

1 3/4 cups flour, 3/4 teaspoons sea salt, 1 1/2 teaspoon sugar, 1/2 cup butter, chilled and cubed, 1 teaspoon vanilla extract, 1/4 cup + 2 tablespoons cup cold water, 2 cups strawberries, sliced, 1 cup vanilla yogurt, 1 tablespoon honey, 2 eggs, 3 tablespoons sugar, 1 teaspoon vanilla extract, 3 eggs, 1/2 cup lemon juice, 1 cup sugar, 1/4 cup lemon zest (about 2 lemons), 6 tablespoons unsalted butter, cubed, Pinch of coarse salt

Quality and swap notes for the ingredients

Flour: all-purpose gives the best texture for a tender crust; pastry flour makes it even more delicate.
Butter: use unsalted and very cold; for extra flavor, choose a high-fat European butter.
Yogurt: vanilla yogurt gives sweetness and tang; plain yogurt plus 1 tsp vanilla works if you prefer less sugar.
Honey: mild-flavored honey keeps the custard balanced; darker honeys will add a stronger floral note.
Lemons: use fresh-squeezed lemon juice and zest for the brightest curd.
Strawberries: pick firm, ripe berries; underripe will be too tart and overripe will become mushy.

Step-by-step cooking directions

Make the lemon curd
In a medium saucepan, whisk together 1/2 cup lemon juice, 1 cup sugar, 1/4 cup lemon zest, and a pinch of coarse salt. Add 3 eggs, beaten. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes). Remove from heat and whisk in 6 tablespoons unsalted butter, cubed, until smooth. Strain the curd through a fine mesh sieve into a bowl, cover surface with plastic wrap, and chill until cold.

Make the pie dough
In a large bowl, whisk together 1 3/4 cups flour, 3/4 teaspoons sea salt, and 1 1/2 teaspoon sugar. Cut in 1/2 cup chilled, cubed butter until the mixture resembles coarse crumbs with some pea-sized bits. Stir in 1 teaspoon vanilla extract and 1/4 cup + 2 tablespoons cold water, adding just until the dough holds together. Form into a disk, wrap, and chill at least 1 hour. Roll dough on a lightly floured surface and press into tart pans. Prick bottoms and chill 30 minutes. Blind-bake shells at 375°F (190°C) with pie weights for 12–15 minutes, remove weights, and bake 5–7 minutes more until light golden. Cool.

Assemble the tarts
Preheat oven to 325°F (160°C) if finishing the custard in the oven. Whisk together 1 cup vanilla yogurt, 1 tablespoon honey, 2 eggs, 3 tablespoons sugar, and 1 teaspoon vanilla extract until smooth. Spoon a thin layer of chilled lemon curd into each baked shell, add a pour of the honey-vanilla custard, and arrange sliced strawberries on top. For a set custard, bake at 325°F for 12–15 minutes until the custard is just set, or skip the bake and chill tarts for at least 2 hours for a no-bake finish. If you like a glossier top, brush strawberries with a spoonful of warmed, strained lemon curd before serving. If you’re batching other recipes, coordinate timing like when you prepare a quicker protein such as high-protein honey-garlic-butter chicken with mac & cheese — do the curd and dough while mains roast or slow-cook.

Visual cues and timing to watch for

Lemon curd: coats the back of a spoon and thickens to a pudding-like texture (8–10 min)
Dough: chilled, firm, and not sticky before rolling (1 hour chill)
Blind-baked shells: edges light golden and bottoms set (about 17–22 min total)
Custard: jiggles slightly in center when done (12–15 min if baking) or thickened after refrigeration (2+ hours)

How to present and serve these tarts

Serve chilled or slightly cool so the custard holds shape but the lemon and strawberry flavors sing. They’re perfect as a finale to brunch or a light dessert after a summer meal. For entertaining, make mini tarts to offer bite-sized options.

Serving ideas

Pair with a light green salad and sparkling wine for a brunch spread
Serve atop a small smear of extra lemon curd for a pretty plate
Offer whipped cream or a scoop of vanilla ice cream on the side
Arrange with other simple sweets like scones or pound cake

Proper storage and food safety

Keep tarts refrigerated in an airtight container for up to 3 days; lemon curd and dairy-based custard components require cold storage. Do not leave tarts at room temperature for more than 2 hours. To refresh slightly before serving, bring to room temperature for 10–15 minutes.

Quick storage reminders

Refrigerate within 2 hours of assembly
Store in single layer to avoid crushing fruit
Freeze only baked shells (not filled) for up to 1 month

Tools, equipment, and time-saving shortcuts

A food processor speeds up dough making, but a pastry cutter works fine. Use tart pans with removable bottoms for easy unmolding. A fine-mesh sieve helps strain curd for silkiness. Pre-chill bowls and utensils for best dough texture.

Extra kitchen tips

Freeze your butter for 10 minutes before cubing to keep it cold
Use parchment and weights for consistent blind-baking
Warm lemon curd slightly to brush fruit for a shiny finish

Easy ways to vary the recipe

Swap the strawberries for raspberries or a mixed berry medley; use lime instead of lemon for a tangier curd. For a dairy-free custard, replace yogurt with coconut yogurt and butter with a vegan alternative. Make mini tartlets for parties.

Simple substitution swaps

Yogurt: plain full-fat or coconut yogurt for dairy-free
Honey: maple syrup for vegan option (flavor will change)
Strawberries: raspberries or blueberries for seasonal variety

Estimated nutrition per serving

Serving size: 1 tart (recipe makes about 6 tarts)
Calories: 320 kcal
Protein: 6 g
Fat: 18 g
Carbohydrates: 36 g

Notes on adjusting nutrition

Reduce sugar in curd and custard to lower carbs and calories
Use low-fat yogurt to cut fat and calories, but texture will be lighter
Make mini tarts to reduce per-serving portions

Frequently asked questions

Q: Can I make the lemon curd ahead of time?
A: Yes — lemon curd stores in the refrigerator up to 1 week and can be frozen for 2–3 months. Thaw in the fridge overnight before using.

Q: Will the crust get soggy over time?
A: Blind-baking the crust and adding a thin layer of lemon curd before custard helps protect the shell. Store refrigerated and assemble no more than a day ahead for best texture.

Q: Can I skip baking the custard?
A: Yes — use the chilled custard method (no-bake) by combining ingredients, pouring into shells, and refrigerating until set (about 2 hours). Baking produces a firmer set and slightly different texture.

Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend designed for baking and chill the dough well; texture may differ slightly.

Q: How long will assembled tarts keep for a party?
A: Keep chilled and assemble within a few hours of serving; for the best crispness, avoid assembling more than a day ahead.

Give this recipe a try

These Strawberry Honey Custard Tarts with Lemon Curd are a bright, elegant dessert that’s surprisingly approachable — give the three-stage approach a try and you’ll find the components come together easily. Enjoy the balance of tart lemon, sweet honey custard, and fresh strawberries; they’re worth the small extra effort.