Honey Strawberry Tarts

This delightful strawberry honey custard tart takes everyday items and turns them into a fancy sweet treat that perfectly balances honey-sweetened custard with zesty notes from freshly made lemon curd. The mix of crispy base, smooth filling, and juicy strawberries makes something that feels both homey and elegant at once.

I first whipped these up for a springtime outdoor gathering, and now they're what everyone asks me to bring whenever strawberries hit their peak. We love how the yogurt makes the filling lighter than old-school custard tarts—it's just what you want after a big meal.

What You'll Need

• For the Base
• Flour: Gives your tart that solid foundation and makes it beautifully flaky
• Sea salt: Brings out the rich butter taste and cuts through the sweetness
• Sugar: Adds just the right touch of sweetness without going overboard
• Butter: Make sure it's cold and cut into small cubes for extra flakiness—fancy European stuff works best
• Vanilla extract: Gives a lovely background flavor to make the crust taste amazing
• Cold water: This brings everything together without making the dough tough

• For the Filling
• Strawberries: Cut into slices to let all their sweet juices flow
• Vanilla yogurt: Brings a nice tang and creaminess—don't go for low-fat here
• Honey: Gives a lovely natural sweetness with flowery hints
• Eggs: They make your custard firm up nicely and add richness
• Sugar: Works against the yogurt's sourness for perfect flavor
• Vanilla extract: Makes those strawberry flavors pop even more

• For the Lemon Curd
• Eggs: They're what makes your curd so wonderfully smooth
• Lemon juice: Brings that wake-up-your-tastebuds zing—always squeeze fresh
• Sugar: Tames those sour lemons just right
• Lemon zest: Where all the punchy citrus flavor lives
• Unsalted butter: Makes everything richer and silkier
• Coarse salt: Perks up all the other flavors and balances the sweet stuff

How To Make It

Start Your Lemon Curd:

Mix butter, sugar, lemon juice, zest, and salt together over gentle heat, stirring until everything melts into one smooth mixture. Keep that heat low so your eggs won't scramble later.

Mix In Eggs:

Add eggs one by one, making sure each one's fully mixed before adding another. This slow approach keeps everything smooth. Your mixture will still be pretty runny at this point.

Heat Until It Thickens:

Keep the heat low and stir often for about 8-9 minutes as it slowly gets thicker. You'll know it's ready when it coats your spoon but still pours easily. Take it off the heat and let it cool completely before putting it in the fridge.

Make Your Pastry:

Stir all your dry stuff together before adding the cold butter chunks. When cutting in the butter, try to make little pea-sized bits that'll create steam pockets while baking and make your crust super flaky.

Mix In Wet Stuff:

Pour in vanilla and cold water, stirring just enough to bring the dough together. Don't overdo the mixing or you'll end up with tough crust instead of flaky goodness.

Shape And Chill:

Fold the dough over itself on a floured counter until it comes together. Cut it into four pieces and pop them in the fridge for at least 15 minutes so the butter firms up again and makes your crust extra flaky.

Shape Your Tart Shells:

Roll each piece into a 5-inch circle using light, even pressure. Carefully place in your tart pans, pressing into corners without stretching. Make those edges pretty with a nice crimp pattern.

Pre-Bake The Shells:

Poke holes in the bottoms and use parchment with baking beans to keep everything flat. This first bake makes sure your crust will be crispy even when you add wet filling later.

Mix Up Custard:

Beat eggs, sugar, and vanilla together then stir in honey yogurt. This makes a lighter, tangier custard than the traditional kind, which works so well with sweet strawberries.

Put It All Together:

Spread strawberries in your cooled crusts, then pour custard over them. As they bake, the strawberries will rise a bit, making a pretty pattern through the custard.

Final Touches:

After baking, let the tarts cool a little before drizzling with lemon curd. The warm tarts with cool lemon curd create a really nice temperature mix.

Pin it

The honey is my special trick in this recipe. I grab locally made wildflower honey that adds gentle flowery hints that go perfectly with the strawberries. My grandma always told me changing up your honey can totally switch up how a dessert tastes, and these tarts prove she was right every single time.

Do Ahead Steps

You can get a head start on these tarts to save time when you need them. The dough can be made up to three days early and kept in the fridge, or frozen for a whole month. Just let it thaw in the fridge overnight before rolling out. You can also make the lemon curd a week ahead and keep it in a sealed container in the fridge. On the day you're serving, just mix up the custard, put everything together, and bake. While the finished tarts taste best on baking day, they'll keep in the fridge for two days if covered well.

Switch It Up By Season

Strawberries and honey custard are a classic match, but don't stop there. In summer, swap in fresh raspberries or blackberries for stronger berry flavor. When early fall hits, try thin slices of plums or pears, which get all caramelly during baking. For winter, try orange pieces or cooked cranberries for a holiday feel. Whatever fruit you pick, keep the amount the same so your custard sets properly.

Ways To Serve

These tarts are fantastic on their own, but a few simple touches can make them even better. Try a spoonful of softly whipped cream for extra softness, or a scoop of vanilla ice cream for that hot-cold magic when the tarts are still warm. If you're having afternoon tea, make smaller versions to serve with Earl Grey or chamomile. For dinner parties, add some fresh mint leaves and a light dusting of powdered sugar to make them look like they came from a fancy restaurant.

Pin it

Frequently Asked Questions

→ What's the secret to flaky crust?

Keep your butter and water very cold when mixing the dough. Letting the dough chill before rolling also reduces shrinking while baking.

→ Can I swap Greek yogurt for the custard filling?

Totally! Greek yogurt adds extra creaminess. If it's too thick, mix in a little milk or water to get the right texture.

→ How can I tell if the custard is ready?

Look for a slight jiggle in the center but firmness around the edges. It'll set up fully as it cools.

→ What fruits can replace strawberries?

Try swapping in blueberries, raspberries, or even peach slices—they all work beautifully!

→ How long can I store lemon curd in the fridge?

Homemade lemon curd stays good for about two weeks when it's sealed tight and chilled.