Strawberry Honey Custard Tarts with Tangy Lemon Drizzle
These Strawberry Honey Custard Tarts are a delightful spring treat with golden shortcrust shells, silky honey custard, juicy fresh strawberries, and a tangy lemon drizzle. Light yet luxurious, they're perfect for brunches, parties, or when you just want to treat yourself to something sweet and refreshing.
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.
Notes
For extra shine, brush strawberries with warmed apricot jam or a touch of honey. These tarts are best enjoyed fresh within 24 hours.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 85mgSodium: 35mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!