Strawberry Honey Custard Tarts
A delightful dessert combining the sweetness of fresh strawberries with a creamy custard, all nestled in a flaky, buttery crust, perfect for special occasions or a cozy treat.
Ingredients
For the crust
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter, softened
- 0.25 cups powdered sugar
- 1 large egg yolk
- 3 tablespoons cold water
For the custard
- 2 cups whole milk
- 0.5 cups honey
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 pinch salt
For topping
- Fresh strawberries, for topping
- Mint leaves, for garnish (optional)
Instructions
Preparation of the crust
- In a mixing bowl, combine the flour and powdered sugar.
- Add the softened butter and mix until crumbly.
- Stir in the egg yolk and add cold water, one tablespoon at a time, mixing until the dough comes together.
- Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.
Baking the crust
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a lightly floured surface to fit your tart pan.
- Press it evenly into the bottom and sides of the pan.
- Prick the bottom with a fork to prevent bubbling.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove weights and parchment, and bake for an additional 10 minutes or until golden.
- Let it cool completely.
Making the custard
- In a saucepan, heat the milk over medium heat until it begins to steam.
- Remove from heat and let it cool slightly.
- In another bowl, whisk together honey, egg yolks, cornstarch, vanilla extract, and salt until smooth.
- Gradually add the warm milk to the mixture, whisking continuously to avoid curdling the eggs.
- Return the mixture to the saucepan over medium heat.
- Stir constantly until the custard thickens and begins to bubble.
- Once thick, remove from heat and let it cool slightly.
Assembling the tart
- Pour the custard into the cooled tart shell, smoothing it out evenly.
- Refrigerate for at least 2 hours or until the custard is fully set.
- Once set, top the tarts with fresh strawberry slices, arranging them in a decorative pattern.
- Optionally, add mint leaves for a touch of color and flavor.
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Notes
Store the tarts in an airtight container in the refrigerator and consume within three days for best freshness. Consider omitting strawberries until just before serving if making in advance.