Introduction

These Delightful Strawberry Honey Custard Tarts with Lemon Curd offer a perfect balance of creamy custard and fresh fruit, brightened by a tangy lemon curd drizzle. They’re elegant yet simple, making them an excellent choice for a refreshing dessert any time of year.

Three small tartlets sit on a white marbled surface, each with a golden, crumbly crust forming a fluted edge. Inside the crust is a smooth, pale yellow custard filling, topped with two bright red, glossy strawberry halves with green leaves attached. Around the tartlets are fresh green mint leaves and a whole red strawberry with green leaves, adding a fresh contrast to the scene. The tartlets are close together, showing their delicate texture and vibrant toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups shortcrust pastry
1 cup fresh strawberries, sliced
1 cup whole milk
0.5 cup heavy cream
0.33 cup granulated sugar
3 large eggs
0.5 cup lemon curd
1 tsp vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 375°F (190°C). Roll out the shortcrust pastry and fit it into tart pans. Trim any excess dough and poke holes in the base with a fork to prevent bubbling.
Step 2: Line the pastry cases with parchment paper and fill with pie weights. Bake for 15 minutes until the edges turn golden. Remove the weights and parchment, then bake for an additional 5 minutes until fully cooked through.
Step 3: In a saucepan over medium heat, combine the whole milk, heavy cream, and sugar. Warm the mixture gently, stirring occasionally until the sugar dissolves.
Step 4: In a separate bowl, whisk the eggs. Slowly add the warm milk mixture to the eggs while stirring continuously to temper the eggs and prevent curdling.
Step 5: Return the combined mixture to the saucepan, add vanilla extract and a pinch of salt, and cook over medium heat, stirring constantly until the custard thickens—this usually takes about 10 to 15 minutes.
Step 6: Pour the warm custard evenly into the pre-baked tart shells. Arrange sliced strawberries on top, then drizzle each tart with lemon curd.
Step 7: Refrigerate the tarts for at least one hour before serving. This chilling time helps the custard set and allows the flavors to meld beautifully.

Tips & Variations

For a richer custard, you can substitute half of the whole milk with additional heavy cream.
Try swapping strawberries for raspberries or blueberries for a different berry flavor.
Use store-bought lemon curd for convenience, or make your own for a fresher, homemade touch.
To prevent soggy tart bases, brush the baked pastry shells with a thin layer of melted white chocolate or egg white before filling.

Storage

Store the tarts covered in the refrigerator for up to 2 days. Avoid leaving them at room temperature for prolonged periods. When ready to serve again, let them sit at room temperature for 10–15 minutes for the best texture—do not reheat, as this can affect the custard.

How to Serve

Three small tarts are shown on a white marbled surface. Each tart has a golden, crumbly crust forming one layer, filled with a smooth pale yellow custard as the second layer. On top of the custard are slices of bright red strawberries, with some pieces showing the juicy, seeded texture inside. There is also a whole strawberry and a few fresh green mint leaves placed around the tarts. The scene looks fresh and colorful, with soft natural lighting highlighting the shine on the custard and strawberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart shells in advance?

Yes, the tart shells can be baked a day ahead. Store them in an airtight container at room temperature to keep them crisp until you’re ready to add the custard and toppings.

What if I don’t have pie weights?

If you don’t have pie weights, dried beans or uncooked rice can be used to weigh down the pastry during blind baking. Just be sure not to use them for cooking afterward.