Description
Sweet strawberry honey custard tarts blend European elegance with homemade charm, showcasing delicate layers of creamy custard and zesty lemon curd. Fresh strawberries crown these irresistible desserts, inviting you to savor each delightful, harmonious bite.
Ingredients
Scale
Main Ingredients:
- 1 1/4 cups (156 grams) all-purpose flour
- 1 1/2 cups (360 milliliters) whole milk
- 1 1/2 cups (240 grams) fresh strawberries
- 1/4 cup (60 milliliters) fresh lemon juice
Dairy and Sweeteners:
- 1/2 cup (113 grams) unsalted butter, cold and cubed
- 1/4 cup (85 grams) honey
- 1/2 cup (100 grams) sugar
- 1/4 cup (30 grams) powdered sugar
Baking and Flavoring Ingredients:
- 6 egg yolks
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- Optional: powdered sugar for dusting
Instructions
- Craft the pastry foundation by blending flour, powdered sugar, and salt in a food processor. Incorporate cold butter until the mixture transforms into grainy crumbles.
- Integrate egg yolk and cold water gradually, kneading until a cohesive dough emerges. Form a compact disk, encase in plastic wrap, and chill for a minimum of half an hour.
- Heat the oven to 375°F. Gently roll the chilled dough on a flour-dusted surface, trimming to perfectly fit tartlet molds. Press dough firmly into pan contours, puncturing base with fork tines.
- Bake tartlet shells for 12–15 minutes until achieving a golden hue. Allow complete cooling before proceeding.
- For honey custard, warm milk in a saucepan until steam rises but before boiling point. Whisk egg yolks, honey, cornstarch, vanilla, and salt into a silky mixture.
- Gradually stream hot milk into egg mixture, whisking continuously. Return combined liquid to saucepan, cooking over medium heat while stirring until luxuriously thickened.
- Remove custard from heat, drape plastic wrap directly on surface to prevent skin formation during cooling.
- Create lemon curd by combining juice, zest, sugar, and egg yolks in a heatproof bowl. Position over simmering water, stirring until consistency transforms.
- Remove lemon curd from heat, vigorously whisk butter until achieving glossy smoothness. Cool completely.
- Assemble tarts by spreading honey custard evenly across cooled shells. Layer delicate lemon curd atop custard.
- Artfully arrange fresh strawberry slices across the surface for visual and flavor appeal.
- Optional: Dust with powdered sugar before serving. Refrigerate until ready to indulge.
Notes
- Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky tart shell that holds its shape perfectly during baking.
- Use room temperature eggs for the custard to create a smoother, more consistent texture and prevent lumps from forming during cooking.
- Choose ripe, sweet strawberries for maximum flavor, and slice them thinly for an elegant presentation that allows each layer of the tart to shine.
- For a gluten-free version, substitute the all-purpose flour with a mix of almond and coconut flour, which adds a delightful nutty undertone to the tart shell.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg