Delicious Strawberry Honey Custard Tarts topped with fresh strawberries and lemon curd.
Author:Nicole Grace
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:2 hours 50 minutes
Yield:6 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
1 large egg yolk
2 tablespoons cold water
1 cup heavy cream
½ cup whole milk
½ cup honey
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
½ cup lemon curd
Instructions
Preheat your oven to 350°F.
In a mixing bowl, combine the flour, softened butter, and sugar. Mix until crumbly.
Add the egg yolk and cold water, mixing until the dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface to about ¼ inch thick.
Cut into circles and fit them into a greased tart pan or individual tartlet pans.
Prick the bottoms with a fork and bake for 15-20 minutes or until golden. Let cool.
In a saucepan, combine the heavy cream, whole milk, and honey. Heat over medium until just simmering.
In a separate bowl, whisk together the egg yolks and cornstarch.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring until thickened (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
Pour the custard into the cooled tart shells and refrigerate for at least 2 hours to set.
Before serving, top with sliced strawberries and a dollop of lemon curd.
Notes
For a twist, try using different fruits like blueberries or raspberries instead of strawberries.
You can also substitute agave syrup for honey for a vegan option.