Strawberry Honey Custard Tarts Recipe

Introduction

These Strawberry Honey Custard Tarts combine a buttery, crisp shell with a smooth, sweet honey custard and fresh strawberry topping. Perfect for a light dessert or elegant treat, they are both beautiful and delicious.

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (60g) powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup honey
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, sliced
• 1 tablespoon honey (optional, for glaze)

Instructions

1. Step 1: In a bowl, mix flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and vanilla extract, mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic, and chill for at least 1 hour.
2. Step 2: On a lightly floured surface, roll out the chilled dough. Cut circles slightly larger than your tart pans. Press the dough into the pans, trim the excess, and prick the bottom with a fork.
3. Step 3: Preheat the oven to 375°F (190°C). Line tart shells with parchment paper and fill with baking weights or dried beans. Bake for 12–15 minutes, remove the weights and parchment, then bake for another 5–7 minutes until the shells are golden. Let them cool completely.
4. Step 4: In a saucepan, warm the milk, cream, and honey over medium heat until hot but not boiling.
5. Step 5: In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
6. Step 6: Gradually whisk the warm milk mixture into the egg yolks to temper them, then pour everything back into the saucepan.
7. Step 7: Cook over medium heat, whisking constantly, until the custard thickens. Remove from heat and stir in the butter and vanilla extract.
8. Step 8: Transfer the custard to a bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Refrigerate until fully chilled and thickened.
9. Step 9: Spoon or pipe the chilled custard evenly into the cooled tart shells, smoothing the tops.
10. Step 10: Arrange the sliced strawberries decoratively on top of the custard. If desired, gently warm the remaining honey and brush it over the strawberries for a shiny glaze.

Tips & Variations

• Use frozen tart shells to save time if short on preparation.
• Swap fresh strawberries for other seasonal fruits like raspberries or blueberries.
• For a richer custard, replace half the milk with additional heavy cream.
• Chill the dough well before rolling to prevent shrinkage during baking.

Storage

Store the assembled tarts in the refrigerator covered loosely with plastic wrap or in an airtight container. They will keep well for up to 2 days. For best texture and flavor, serve chilled but not straight from very cold—allow to sit at room temperature for 10 minutes. Avoid freezing once filled, as the custard and fresh fruit textures can be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, you can bake the tart shells up to 2 days in advance. Store them in an airtight container at room temperature to keep them crisp until ready to fill.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour, but the custard may be slightly less smooth and less thick.

Strawberry Honey Custard Tarts Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

Delight in these elegant Strawberry Honey Custard Tarts featuring a buttery, tender tart shell filled with a smooth, honey-sweetened custard and topped with fresh, juicy strawberries. Perfect for a special dessert or afternoon treat, these tarts combine classic baking techniques with fresh seasonal flavors.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours
• Yield: 6 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Tart Shells:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (60g) powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg
• 1/2 teaspoon vanilla extract

Honey Custard Filling:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup honey
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Topping:

• 1 1/2 cups fresh strawberries, sliced
• 1 tablespoon honey (optional, for glaze)

Instructions

1. Make tart dough: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold, cubed unsalted butter until the mixture forms coarse crumbs. Add the egg and vanilla extract, mixing gently just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
2. Roll & shape: On a lightly floured surface, roll out the chilled dough. Cut circles slightly larger than your tart pans and press the dough into the pans, trimming any excess at the edges. Prick the bottom of the tart shells with a fork to prevent puffing during baking.
3. Blind bake shells: Preheat your oven to 375°F (190°C). Line each tart shell with parchment paper and fill with baking weights or dried beans to keep them from puffing up. Bake for 12 to 15 minutes, then remove the weights and parchment paper. Continue baking for another 5 to 7 minutes until the shells turn golden brown. Remove from oven and allow to cool completely.
4. Heat dairy & honey: In a medium saucepan, gently warm the whole milk, heavy cream, and honey over medium heat. Heat the mixture without allowing it to boil, stirring occasionally to combine.
5. Whisk yolks: In a separate bowl, thoroughly whisk together the large egg yolks and cornstarch until smooth and free of lumps.
6. Temper: Slowly pour the warm dairy and honey mixture into the egg yolks while whisking constantly to prevent curdling. Once combined, return the entire mixture to the saucepan.
7. Cook custard: Cook the custard over medium heat, whisking continuously until it thickens enough to coat the back of a spoon. Remove from heat and stir in the unsalted butter and vanilla extract until fully incorporated and smooth.
8. Chill custard: Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cooled and thickened, at least 2 hours.
9. Fill shells: Once the tart shells and custard are fully cooled, spoon or pipe the custard evenly into each tart shell. Smooth the tops gently with a spatula.
10. Top with strawberries: Arrange the sliced fresh strawberries on top of the custard in an attractive pattern.
11. Optional glaze: Warm the additional tablespoon of honey slightly and use a pastry brush to glaze over the strawberries, giving them a shiny, appealing finish.

Notes

• Chilling the tart dough before rolling helps prevent shrinking during baking and makes it easier to handle.
• Blind baking ensures the tart shells remain crisp and do not become soggy from the custard filling.
• Tempering the egg yolks with warm dairy prevents curdling and creates a smooth custard texture.
• Pressing plastic wrap onto the custard surface helps avoid a skin forming as it chills.
• Use fresh, ripe strawberries for the best flavor and appearance.
• The honey glaze is optional but adds a lovely shine and enhances sweetness.

Keywords: Strawberry tart, honey custard, dessert tart, homemade custard tart, fresh strawberry dessert, baked tart, custard filling