Spring Bliss: Strawberry Honey Custard Tarts with Tangy Lemon Drizzle
A delightful spring dessert featuring creamy honey custard nestled in a flaky tart shell, topped with fresh strawberries and tangy lemon drizzle.
Ingredients
Tart Shell
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, cold and cubed Ensure butter is cold for flaky crust.
- 0.25 cup powdered sugar
- 1 large egg yolk Well-beaten for golden color.
- 2-3 tablespoons cold water Add gradually until dough comes together.
Honey Custard Filling
- 2 cups whole milk
- 0.5 cup honey Can be substituted with maple syrup.
- 3 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping
- 2 cups fresh strawberries, hulled and sliced
- Zest of 1 lemon
- 2 tablespoons lemon juice
Tangy Lemon Drizzle
- 0.5 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Instructions
Prepare the Tart Shell
- In a mixing bowl, combine flour and powdered sugar. Add the cold butter and mix until crumbly.
- Stir in the egg yolk and cold water until the dough comes together. Press into a tart pan and refrigerate for at least 30 minutes.
Pre-bake the Tart Shell
- Preheat your oven to 375°F (190°C).
- Once chilled, prick the bottom of the tart shell with a fork and bake for 15-20 minutes until golden brown. Let cool.
Make the Honey Custard Filling
- In a saucepan, heat the milk and honey slowly over medium heat.
- In a separate bowl, whisk together eggs, cornstarch, and vanilla. Gradually mix in the heated milk mixture.
- Pour back into the saucepan, stirring continuously until thickened.
Assemble the Tart
- Pour the honey custard into the baked tart shell, smoothing out the top.
- Arrange the sliced strawberries beautifully over the top.
Prepare the Tangy Lemon Drizzle
- Mix powdered sugar, lemon juice, and milk in a small bowl until smooth. Drizzle over the tarts.
Chill and Serve
- Refrigerate the tarts for at least 2 hours before serving to set completely. Enjoy!
Notes
For perfect tarts, ensure your butter is cold and consider using maple syrup for a unique flavor. Store covered in the refrigerator for up to three days.