Description
These Strawberry Honey Custard Tarts with Tangy Lemon Drizzle are a dreamy spring dessert. Buttery tart shells cradle silky honey custard, crowned with fresh strawberries and a bright lemon glaze. They’re stunning for brunch or any sweet occasion.
Ingredients
150 g all-purpose flour
100 g unsalted butter cold and cubed
2 egg yolks
50 g sugar for shells and drizzle
80 ml honey
200 ml heavy cream
250 g fresh strawberries
1 lemon juice and zest
Instructions
1. Prepare the tart shells: Mix flour sugar and butter until crumbly. Add egg yolk and a splash of cold water. Form dough chill roll out and press into tartlet pans. Blind bake at 175°C 350°F for 15 minutes.
2. Make the custard: In a saucepan whisk egg yolks honey cream and a bit of sugar. Heat gently stirring constantly until thickened. Strain and cool.
3. Assemble the tarts: Fill shells with custard chill until set top with strawberries.
4. Make lemon drizzle: Combine lemon juice zest and sugar into syrup brush over tarts.
Notes
Chill tart dough to prevent shrinking.
Stir custard gently to avoid curdling.
Brush lemon drizzle while warm for shine.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 tart
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg
Keywords: strawberry tart, honey custard, spring dessert