Honey Strawberry Tarts (Print Version)

# Ingredients:

→ Crust

01 - 1 teaspoon vanilla extract
02 - 1/2 cup cold butter, cubed
03 - 1/4 cup + 2 tablespoons icy water
04 - 3/4 teaspoon fine sea salt
05 - 1 1/2 teaspoons granulated sugar
06 - 1 3/4 cups all-purpose flour

→ Filling

07 - 1 cup vanilla yogurt
08 - 2 eggs
09 - 3 tablespoons granulated sugar
10 - 2 cups fresh strawberries, sliced
11 - 1 tablespoon honey
12 - 1 teaspoon vanilla extract

→ Lemon Curd

13 - 1/2 cup fresh lemon juice
14 - Pinch of coarse salt
15 - 3 eggs
16 - 6 tablespoons diced unsalted butter
17 - 1/4 cup finely grated lemon zest (around 2 lemons)
18 - 1 cup granulated sugar

# Instructions:

01 - Blend sugar, butter, lemon zest, juice, and salt in a saucepan on low heat. Toss in each egg one by one, whisking as you go. Keep cooking for about 8-9 minutes, mixing often, until it thickens. Turn off the heat and let it cool fully before chilling in your refrigerator.
02 - Warm up your oven to 375°F. Mix salt, sugar, and flour in a large bowl. Cut in the butter until you see pieces about the size of peas. Pour in cold water and vanilla extract, and stir until it sticks together. Move to a floured counter and press into a ball. Split into four and flatten each into discs. Wrap and refrigerate for at least 15 minutes, or up to an hour.
03 - Flatten the chilled dough into 5-inch circles using a rolling pin on a floured surface. Place the circles into 4-inch tart pans, shaping the edges however you like. Poke holes in the bottoms with a fork, add parchment paper, and fill with baking beans. Bake for 10 minutes, remove the paper and beans, and allow the crusts to cool.
04 - Beat together eggs, vanilla extract, and sugar in a small bowl. Mix in yogurt and honey. Arrange sliced strawberries over the cooled crusts, then pour the creamy filling on top. Bake for about 30-35 minutes, until golden and set. Rest for 5 minutes, top with cooled lemon curd, and enjoy while fresh.

# Notes:

01 - To make a larger serving, switch to a 12-inch pan and bake for about 40-45 minutes instead.

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