Sophia Langley
There’s something utterly enchanting about desserts that look as delightful as they taste. These Strawberry Honey Custard Tarts are just that—tiny golden pastries with creamy honey custard centers, topped with plump strawberries and kissed with a bright lemon drizzle. The result is a vibrant spring treat that is as photogenic as it is irresistible.
The custard is rich yet not too heavy, with the subtle sweetness of honey elevating the silky filling. Nestled in buttery, flaky tart shells and crowned with juicy strawberries, these tarts create a beautiful contrast of textures. And that zesty lemon drizzle? It ties everything together with a tangy flourish that keeps you coming back for more.
What Kind of Tart Shell Should I Use?
For these dainty Strawberry Honey Custard Tarts, a shortcrust pastry works best. Its buttery crispness provides just the right structure for the soft custard filling without getting soggy. You can use store-bought tart shells for convenience or whip up a homemade batch if you’re feeling ambitious—just make sure they’re fully baked before adding the custard.
Ingredients for the Strawberry Honey Custard Tarts
Egg Yolks
These bring richness and help set the custard to a perfectly smooth consistency.
Honey
The star sweetener, honey offers a floral depth that pairs wonderfully with strawberries.
Whole Milk
Gives the custard its creamy base—you can swap for heavy cream if you want a richer version.
Cornstarch
Used to thicken the custard without making it too dense.
Unsalted Butter
Adds silkiness and depth to the custard.
Vanilla Extract
A splash of vanilla rounds out the flavor with warmth.
Lemon Juice & Zest
For the drizzle, these provide a sharp tang that cuts through the sweetness.
Strawberries
Fresh, ripe strawberries bring a juicy burst and make these tarts truly eye-catching.
Tart Shells
Mini shortcrust pastry shells act as the perfect crunchy vehicle for your custard filling.
How To Make the Strawberry Honey Custard Tarts
Step 1: Prepare the Custard Base
In a medium saucepan, whisk together egg yolks, honey, and cornstarch until smooth. Slowly whisk in the milk until fully combined. Place the pan over medium heat, whisking constantly, until the mixture thickens to a pudding-like texture. This will take about 5-7 minutes. Once thickened, remove from heat and whisk in the butter and vanilla extract. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
Step 2: Prebake Your Tart Shells
If using store-bought shells, bake them according to package instructions until golden and crisp. For homemade, roll out your shortcrust dough, cut into rounds, and press into mini tart pans. Prick the bottoms with a fork, line with parchment and baking beans, then bake at 375°F (190°C) for about 15 minutes. Remove the weights and bake for an additional 5 minutes until lightly browned. Let them cool completely.
Step 3: Fill the Tart Shells
Once the custard is completely cooled, spoon or pipe it into each cooled tart shell. Smooth the top with the back of a spoon or small spatula.
Step 4: Add the Strawberries
Gently press a whole or halved fresh strawberry into the center of each tart. For extra shine, you can brush the berries with a little warmed apricot jam or honey.
Step 5: Make the Lemon Drizzle
In a small bowl, whisk together powdered sugar, fresh lemon juice, and a touch of lemon zest until smooth. Drizzle a small amount over each tart for that citrusy zing that balances the sweet custard.
Step 6: Chill Before Serving
Place the filled tarts in the refrigerator for 30 minutes to set. Serve chilled for the most refreshing springtime bite.
How to Serve and Store These Strawberry Honey Custard Tarts
These tarts are best served slightly chilled, allowing the custard to hold its shape while offering a cool contrast to the juicy strawberries and tangy drizzle. Arrange them on a dessert platter for brunch, baby showers, or springtime garden parties—their elegant look makes them the perfect showstopper.
For storing, keep them refrigerated in an airtight container for up to 2 days. The tart shells will gradually soften over time due to the custard, so they’re at their best within the first 24 hours. Avoid freezing as the texture of the custard may break down upon thawing.
What to Serve With Strawberry Honey Custard Tarts?
Fresh Mint Tea
A delicate herbal tea brings out the floral notes of the honey without overpowering the tart.
Sparkling Rosé
The bubbly effervescence and fruity undertones make this wine a natural match.
Vanilla Bean Ice Cream
Creamy and simple, it pairs beautifully and gives your dessert spread an extra layer of indulgence.
Lemon Sorbet
A refreshing and tangy side that mirrors the drizzle and cleanses the palate.
Almond Biscotti
Crispy and subtly nutty, biscotti make for a crunchy counterpoint to the creamy tart.
Whipped Ricotta with Honey
Lightly sweetened ricotta served on the side adds a creamy companion to each bite.
Pistachio Crumble
A sprinkle of crushed pistachios offers a salty crunch and beautiful color contrast.
Floral Cocktail (like Elderflower or Lavender)
Perfect for spring gatherings, these pairings echo the delicate, natural flavors of the tarts.
Want More Dessert Ideas with a Fruity Twist?
If these Strawberry Honey Custard Tarts have brightened your day, you’ll want to explore these other delicious desserts:
- Strawberry Cheesecake Sweet Rolls—a pillowy, creamy swirl of fruit and indulgence.
- Strawberry Shortcake Cheesecake Rolls—for a mix of tangy and buttery with every bite.
- White Chocolate Strawberry Cheesecake—rich, creamy, and perfectly balanced.
- Strawberry Red Velvet Cheesecake—if you’re in the mood for something decadently layered.
- Strawberry Crunch Cheesecake Tacos—playful, creative, and totally snackable.
Save This Strawberry Honey Custard Tarts Recipe
Planning a spring brunch or a garden party? Hit that save button and keep this recipe within reach—it’s one of those bites that disappears fast.
Tried this recipe? I’d love to hear what you think! Did you stick with strawberries, or did you experiment with raspberries or blueberries? Drop your variations and reviews in the comments.
📌 Pin this recipe to your “Spring Dessert” or “Party Treats” board on Pinterest—because when you need a light and elegant sweet, you’ll be so glad you saved it!
Want more crowd-pleasing recipes? Follow TasteBursts Recipes on Pinterest for daily bursts of inspiration and seasonal favorites!
Strawberry Honey Custard Tarts with Tangy Lemon Drizzle
Equipment
- Saucepan
- Whisk
- Mixing bowls
- Plastic wrap
- Mini tart pans (if using homemade crusts)
Ingredients
Ingredients
- 3 egg yolks
- 1/3 cup honey
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 12 mini tart shells prebaked shortcrust
- 12 fresh strawberries
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- In a medium saucepan, whisk egg yolks, honey, and cornstarch until smooth.
- Gradually whisk in milk until fully incorporated.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes.
- Remove from heat and stir in butter and vanilla. Cover with plastic wrap directly on the surface and chill for 1 hour.
- Prebake tart shells according to package or homemade instructions and let cool completely.
- Spoon or pipe cooled custard into tart shells and smooth the tops.
- Press a fresh strawberry into the center of each tart.
- Mix powdered sugar, lemon juice, and zest to create the drizzle and spoon over tarts.
- Chill for 30 minutes before serving.