Description
These Strawberry Honey Custard Tarts are a delicate and creamy dessert featuring a smooth honey-sweetened custard in a crisp, buttery tart shell. Topped with fresh strawberries, they’re a perfect springtime treat that’s both elegant and flavorful.
Ingredients
For the Tart Shells:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 large egg, beaten (for egg wash)
- 2–4 tablespoons ice water
For the Honey Custard Filling:
- 1 ½ cups heavy cream
- 1 cup whole milk
- 3 large egg yolks
- ½ cup honey (preferably local or raw)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Topping:
- 1 pint fresh strawberries, hulled and sliced
- 1 tablespoon honey (optional, for glazing)
Instructions
To start, combine the flour, sugar, and salt in the bowl of a food processor. Pulse the mixture a few times to combine the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Next, slowly add ice water, one tablespoon at a time, while pulsing the food processor. Continue adding water until the dough starts to come together. Be careful not to overmix—the dough should be slightly crumbly but hold together when pressed.
Turn the dough out onto a lightly floured surface and press it into a disk. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.
After the dough has chilled, preheat your oven to 375°F (190°C). On a floured surface, roll the dough out to about 1/8 inch thickness. Cut out circles large enough to fit into your tart pans (about 4 inches in diameter).
Press the dough circles gently into the tart pans, trimming off any excess dough around the edges. Use a fork to prick the bottom of the tart shells to prevent them from puffing up during baking.
Brush the edges of the tart shells with a beaten egg to help them achieve a golden brown color while baking. Place the tart pans on a baking sheet and bake for 15-20 minutes, or until the crusts are golden brown and crisp. Remove them from the oven and allow them to cool completely on a wire rack.
While the tart shells are baking, prepare the honey custard filling. In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
In a separate bowl, whisk together the egg yolks, honey, cornstarch, and salt until smooth and well-combined.
Once the cream mixture is heated, slowly pour it into the egg mixture while whisking constantly to prevent the eggs from curdling. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly until the custard thickens and coats the back of a spoon, about 5-7 minutes.
Remove the custard from the heat and stir in the vanilla extract. Pour the custard through a fine-mesh strainer to remove any lumps and ensure a smooth texture.
Once the tart shells have cooled, spoon the honey custard filling into each tart shell. Fill each tart to the top, smoothing the surface with a spoon or spatula. Allow the custard to cool to room temperature, then refrigerate the tarts for at least 2 hours to allow the custard to set.
While the custard sets in the refrigerator, prepare the strawberry topping. Hull and slice the strawberries, then arrange the slices on top of each tart once the custard has set. You can arrange the strawberries in a decorative pattern or simply layer them randomly for a more casual look.
If desired, warm the remaining tablespoon of honey in a small microwave-safe bowl and brush it over the strawberries to give them a glossy finish. This optional glaze adds a beautiful shine to the fruit and enhances its sweetness.
Once the tarts have been refrigerated and the strawberries are arranged, your Strawberry Honey Custard Tarts are ready to serve. These tarts are best enjoyed chilled, so keep them in the fridge until you’re ready to share them with family and friends. Serve them as a light and refreshing dessert after a meal, or as a sweet treat for any occasion.
- Prep Time: 45 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 20-25g
- Carbohydrates: 30-35g
- Protein: 3g