Description
These Indulgent Strawberry Honey Custard Tarts feature a silky honey-sweetened custard nestled in crisp tart shells, crowned with fresh strawberries and a zesty lemon-honey drizzle. Perfectly balanced between creamy and fruity, this dessert offers a delightful combination of textures and flavors that’s sure to impress your guests or satisfy your sweet tooth.
Ingredients
Scale
Custard
- 1 cup Milk (Use whole milk for richness)
- 1 cup Heavy Cream (Light cream makes a lighter version)
- 4 large Egg Yolks (Ensure fresh yolks for best results)
- 1/3 cup Honey (for custard) (Maple syrup can substitute)
- 2 tablespoons Cornstarch (Arrowroot powder is gluten-free alternative)
- 2 tablespoons Unsalted Butter (Can substitute with plant-based butter)
Tart Base and Toppings
- 8 individual Pre-baked Tart Shells (Shortcrust or graham cracker crust works well)
- 2 cups Fresh Strawberries (Other berries like blueberries can be used for variety)
- 2 tablespoons Lemon Juice (Lime juice is a suitable alternative)
- 1 teaspoon Lemon Zest (Orange zest can add a sweeter note)
- 2 tablespoons Honey (for drizzle) (Agave nectar is a good substitute)
- Powdered Sugar to taste (Can be omitted for less sweet finish)
- 1 bunch Fresh Mint Leaves (optional) (Edible flowers can be alternative garnish)
Instructions
- Preheat and Prepare Tart Shells: Preheat your oven to 350°F (175°C). Place the tart shells on a baking tray and pre-bake them for 15-20 minutes until crisp. Remove from the oven and allow to cool.
- Make the Custard: In a medium saucepan, whisk together the egg yolks, honey, and cornstarch until the mixture is smooth. Gradually pour in the milk and heavy cream while continuously stirring to combine.
- Cook the Custard: Place the saucepan over medium heat and cook the mixture, stirring frequently, for 8-10 minutes until it thickens into a creamy custard consistency. Do not let it boil to avoid curdling.
- Finish the Custard: Remove the saucepan from heat and immediately stir in the unsalted butter until fully melted and incorporated, adding richness and smoothness to the custard.
- Fill Tart Shells: Spoon the warm custard evenly into the pre-baked tart shells. Once filled, transfer the tarts to the refrigerator and chill for at least 2 hours to set and develop flavor.
- Make Lemon-Honey Drizzle: In a small bowl, mix together the lemon juice, lemon zest, and honey until well combined, creating a bright and zesty sauce to complement the tartness of the strawberries.
- Assemble and Serve: Once chilled, top each custard tart with fresh strawberries. Drizzle the lemon-honey sauce over the top and dust with powdered sugar to your liking. Garnish with fresh mint leaves if desired for a pop of color and fresh aroma.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with coconut milk or almond milk and use plant-based butter.
- Maple syrup can replace honey in the custard if preferred.
- Arrowroot powder is a gluten-free substitute for cornstarch.
- The tart shells can be store-bought or homemade using shortcrust or graham cracker crusts.
- Try other seasonal berries such as blueberries or raspberries as an alternative to strawberries.
- Ensure to whisk constantly while cooking custard to avoid lumps and curdling.
- Make the tarts a day ahead to allow flavors to meld and custard to fully set.