Description
These Indulgent Strawberry Honey Custard Tarts boast a creamy honey-sweetened custard nestled in a crisp tart shell, topped with fresh vibrant strawberries, and finished with a zesty, tangy lemon honey drizzle. Perfect for an elegant dessert that balances rich sweetness with bright citrus notes.
Ingredients
Scale
Custard
- 2 cups Milk (Provides a creamy base for the custard.)
- 1 cup Heavy Cream (Adds richness.)
- 4 large Egg Yolks (Thickens the custard.)
- 1/2 cup Honey (Enhances sweetness.)
- 1/4 cup Cornstarch (Stabilizes the custard.)
- 2 tablespoons Unsalted Butter (Adds gloss.)
Fruit Topping
- 2 cups Fresh Strawberries (Ripe berries for best flavor.)
Lemon Honey Drizzle
- 1 tablespoon Lemon Juice (Adds brightness.)
- 1 teaspoon Lemon Zest (Infuses aromatic flavor.)
- 1 tablespoon Honey (Balances the tartness.)
- 1 cup Powdered Sugar (Lightens the drizzle.)
Tart Shells and Garnish
- 6 pre-baked Tart Shells (Consider shortcrust or graham cracker.)
- Fresh Mint Leaves (Optional for garnish.)
Instructions
- Prepare the Custard Base: In a medium saucepan, combine 2 cups of milk and 1 cup of heavy cream over medium heat, warming until just simmering but not boiling. This warm milk mixture will serve as the base for your custard.
- Mix Egg Yolks and Cornstarch: In a bowl, whisk together 4 large egg yolks, 1/2 cup honey, and 1/4 cup cornstarch until smooth and pale. This mixture will thicken the custard and add sweetness.
- Temper the Eggs: Slowly pour about one-third of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling. Then gradually whisk the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook the Custard: Return the saucepan to medium heat and cook, stirring constantly with a whisk or wooden spoon until the mixture thickens and comes to a gentle boil. Continue cooking for about 1-2 minutes until thickened further.
- Add Butter for Gloss: Remove the custard from heat and stir in 2 tablespoons of unsalted butter until melted and glossy. This adds richness and a smooth finish to the custard.
- Assemble the Tarts: Spoon the warm custard evenly into the 6 pre-baked tart shells. Smooth the tops with a spatula and chill in the refrigerator for at least 1 hour to set.
- Prepare the Strawberries: While the custards chill, wash and slice the 2 cups of fresh strawberries. Arrange them artfully on top of the chilled custard in each tart.
- Make the Lemon Honey Drizzle: In a small bowl, whisk together 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey, and 1 cup powdered sugar until smooth and pourable. Adjust consistency with a little water if needed.
- Drizzle and Garnish: Lightly drizzle the lemon honey glaze over the strawberries, then optionally garnish each tart with a fresh mint leaf for a pop of color and flavor.
- Serve: Serve the tarts chilled, enjoying the creamy custard, sweet honey accents, and bright lemony finish.
Notes
- Use ripe, fresh strawberries for the best flavor and appearance.
- Make sure to temper the eggs carefully to avoid scrambling.
- Pre-baked tart shells save time and ensure a crisp base.
- The lemon drizzle can be made thinner or thicker by adjusting powdered sugar or adding a little water.
- Tarts can be assembled a day ahead and refrigerated until serving.
- Garnishing with mint is optional but adds freshness and decorative appeal.
