These Easy Strawberry Honey Custard Tarts are a sweet treat everyone will love! The buttery crust holds a creamy honey custard, topped with fresh strawberries and a zesty lemon curd.
Honestly, these tarts look fancy, but they’re super simple to make. I always enjoy sharing them at gatherings—everyone ends up asking for the recipe! 🍓
Key Ingredients & Substitutions
Pie Crust: I recommend using refrigerated pie crusts for convenience. If you want a homemade touch, you can make your own crust with flour, butter, and water. For a gluten-free option, try a gluten-free pie crust made from almond or coconut flour.
Strawberries: Fresh strawberries are a must for that juicy flavor. If strawberries aren’t in season, feel free to use other berries like raspberries or blueberries. You can also use frozen berries, just be sure to thaw and drain them first.
Milk or Half-and-Half: Half-and-half gives a richer custard, but milk works just fine too. For dairy-free options, almond milk or coconut milk can replace them, although the texture may vary slightly.
Honey: I love honey for its natural sweetness. If you want a vegan option, maple syrup can be a good substitute. You may just want to reduce the amount slightly to taste.
Lemon Curd: You can make lemon curd from scratch if you have the time, or just grab some from the store for simplicity. If you crave a different flavor, try orange curd instead for a sunny twist!
How Do You Ensure the Custard is Perfectly Set?
Getting that custard just right is key to these tarts! Here are some simple tips:
- Make sure to whisk your egg mixture thoroughly. This helps incorporate air and makes for a fluffier custard.
- A void overfilling the tart shells. Leave a little space at the top to prevent bubbling over while baking.
- Check for doneness towards the end of baking. The custard should be slightly jiggly in the center—it will continue to set as it cools!
- Let the tarts cool completely before removing them from the pans. This helps them maintain their shape and makes serving easier.
Following these simple techniques will help you make custard tarts that always impress!
Easy Strawberry Honey Custard Tarts with Lemon Curd
Ingredients You’ll Need:
For the Tart Crust:
- 1 package refrigerated pie crusts (or about 2 sheets of pie dough)
For the Filling:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup milk or half-and-half
- 3 large eggs
- 3 tablespoons honey
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup lemon curd (store-bought or homemade)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 25-30 minutes to bake. Make sure to allow time for the tarts to cool completely before serving. So, in total, you’re looking at about 1 hour, and then you can enjoy your delicious desserts!
Step-by-Step Instructions:
1. Prepping the Oven:
First, preheat your oven to 350°F (175°C). This way, it’ll be ready when you’re finished prepping your tarts!
2. Preparing the Crust:
Take the refrigerated pie crusts and roll them out on a floured surface. Cut out rounds that are slightly larger than your tart pans or muffin tins. Then, gently press the dough rounds into the tart pans and trim any excess dough hanging over the edges. This will form your lovely crust.
3. Pre-baking the Crust:
To avoid bubbling, lightly prick the bottom of each crust with a fork. This helps vent the steam while baking.
4. Layering the Strawberries:
Spread the sliced strawberries evenly over the bottom of each crust. This adds a fresh, fruity layer that pairs beautifully with the custard.
5. Making the Custard Mix:
In a mixing bowl, whisk together the eggs, milk (or half-and-half), honey, and vanilla extract. Make sure everything is well-combined until it’s smooth and creamy!
6. Filling the Tarts:
Carefully pour the custard mixture over the strawberries in the tart shells. Fill them up almost to the top but leave a little space to prevent any overflow while baking.
7. Adding Lemon Curd:
Take small dollops (about 1 teaspoon) of lemon curd and drop them on top of each tart. Using a toothpick or knife, swirl the lemon curd gently into the custard for a pretty marbled effect.
8. Baking:
Pop the tarts into the preheated oven and bake for about 25-30 minutes. They’re done when the custard is set and the crust is golden brown. Keep an eye on them towards the end!
9. Cooling the Tarts:
Once baked, remove the tarts from the oven and let them cool completely in the pans. This ensures they hold their shape when you take them out.
10. Garnishing:
If you like, sprinkle some freshly chopped mint leaves on top for an added touch of freshness.
11. Serving:
These tarts can be served chilled or at room temperature. Enjoy your delicious creation!
These lovely tarts are a wonderful combination of honey sweetness, fresh strawberries, and zesty lemon curd, creating a delightful dessert perfect for any occasion!
FAQ for Easy Strawberry Honey Custard Tarts with Lemon Curd
Can I Use Different Fruits in This Recipe?
Absolutely! While strawberries work beautifully, feel free to swap them for other fruits like raspberries, blueberries, or even peaches. Just be sure to adjust the quantity according to the fruit’s sweetness and moisture content.
How Long Can I Store Leftover Tarts?
Leftover tarts can be stored in an airtight container in the fridge for up to 3 days. To enjoy them again, simply serve chilled or bring them to room temperature before serving.
Can I Make These Tarts Ahead of Time?
Yes, you can prepare the tart crusts in advance and fill them the day you plan to serve. The custard may be made a few hours ahead; however, it’s best to fill the crusts just before baking to maintain their crispness. This way, they’ll taste fresh when served!
What Can I Substitute for Honey?
If you’re looking for a substitute, maple syrup or agave syrup works great! You might want to slightly reduce the amount of sweetener according to your taste preference. Just remember that the flavor will change a bit depending on what you use!
