This strawberry honey custard tart recipe has become a staple in our house, especially during strawberry season. It’s a wonderful treat for picnics, potlucks, or just a simple afternoon dessert. Plus, it’s surprisingly easy to make, even on busy weeknights. I’ve learned a few tricks along the way to make the process even faster, which is a lifesaver when you’re juggling work, kids, and everything else life throws your way. Finding the right balance of honey sweetness with the tartness of the strawberries was my main challenge, but once I got that honey custard tart recipe perfected – pure bliss!
Seriously, the combination of the sweet honey custard and the slightly tart strawberries in these strawberry honey custard tarts is just heavenly. And the best part? It’s a dessert that feels fancy but is actually incredibly simple to put together. And, truly, if I can do it, so can you. I promise! So, grab your apron, preheat your oven, and let’s get baking! I’m happy to share this easy strawberry dessert with you. You’ll love it.
Ingredients for Strawberry Honey Custard Tarts
Here’s what you’ll need to whip up these delightful strawberry honey custard tarts. Don’t worry, most of these ingredients are probably already in your pantry!
- 1 1/2 cups all-purpose flour: I always use unbleached flour for my strawberry honey custard tarts.
- 1/2 teaspoon salt: Just a pinch to balance the sweetness.
- 1/2 cup (1 stick) unsalted butter, cold and cubed: The key here is COLD. This will give you that flaky crust we all crave for our homemade custard tart. Using cold butter is crucial because it prevents the gluten in the flour from developing too much, resulting in a more tender and flaky crust. The cold butter creates steam as it bakes, which helps to separate the layers of dough.
- 4-6 tablespoons ice water: Add it gradually until the dough comes together. Ice water also helps keep the butter cold, which is essential for a flaky crust. Adding water gradually ensures you don’t add too much, which can make the dough tough.
- 1 cup heavy cream: This is what makes the custard so rich and decadent. Heavy cream has a high fat content, which contributes to the creamy texture of the custard.
- 1/2 cup whole milk: I always have this on hand. Whole milk adds moisture to the custard and helps to thin it out slightly, preventing it from becoming too thick.
- 1/2 cup honey: I prefer a local wildflower honey for its complex flavor in this honey custard tart recipe. The type of honey you use can significantly impact the flavor of the custard. Wildflower honey, for example, has a more floral and complex flavor compared to clover honey.
- 4 large egg yolks: Save the whites for an omelet! Egg yolks are essential for creating the creamy texture of the custard. They contain lecithin, which acts as an emulsifier, binding the liquids and fats together.
- 1 teaspoon vanilla extract: Pure vanilla extract is a must! Pure vanilla extract adds a distinct flavor.
- Pinch of salt: Enhances the sweetness of the custard. Salt enhances the sweetness of the custard by balancing the flavors.
- 1 pint fresh strawberries, hulled and sliced: Look for bright red, fragrant berries. I always get mine at the farmer’s market when making these strawberry honey custard tarts. Fresh, ripe strawberries provide a burst of flavor and add a beautiful visual element to the tarts.
- Optional: Powdered sugar for dusting: Adds a pretty finishing touch. A dusting of powdered sugar adds a touch of sweetness.
When making strawberry honey custard tarts, you can often find pre-made tart shells at your local grocery store to save time, but honestly, the homemade crust is so much better! I always use Kerrygold butter in my tarts because it gives them such a rich, delicious flavor. It’s a bit more expensive, but totally worth it, in my opinion. Here’s a strawberry honey custard tarts trick I learned from my mom: chill the dough for at least an hour before rolling it out. This prevents the crust from shrinking in the oven.
If you don’t have time to make the crust from scratch, you can definitely use store-bought tart shells. Just make sure they’re the small, individual-sized ones. And for the honey, any kind will work, but I find that a local, raw honey gives the custard the best flavor. Just be sure to check the ingredient list of anything pre-made! And for storage tips, extra strawberries are best stored in the fridge in a container with a paper towel inside to absorb extra moisture.
How to Make Strawberry Honey Custard Tarts – Step-by-Step
Alright, let’s get down to business and make these strawberry honey custard tarts! Don’t be intimidated; it’s easier than you think.
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overmix! This is key for a tender crust. Wrap the dough in plastic wrap and chill for at least 30 minutes. I learned the hard way with strawberry honey custard tarts that chilling is not optional! Chilling the dough allows the gluten to relax, resulting in a more tender crust.
- Preheat oven and prepare tart pans: Preheat your oven to 375°F (190°C). Lightly grease six mini tart pans. I like to use a little cooking spray. While the strawberry honey custard tarts dough is chilling, I usually prep the pans! Greasing the tart pans prevents the crust from sticking, ensuring easy removal after baking.
- Roll out the dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or a knife to cut out circles slightly larger than the tart pans. Gently press the dough into the tart pans, trimming any excess. Rolling the dough to the correct thickness ensures that it bakes evenly and doesn’t become too thick or thin.
- Blind bake the crusts: Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crusts are lightly golden brown. This prevents a soggy bottom! In my kitchen, strawberry honey custard tarts usually takes about 20 minutes to bake, but every oven is different. I learned that from personal experience! Blind baking involves pre-baking the crust before adding the filling.
- Make the custard: While the crusts are baking, prepare the custard. In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring occasionally, until the mixture is just simmering. Heating the cream, milk, and honey together helps to infuse the flavors and create a smooth base for the custard.
- Temper the egg yolks: In a separate bowl, whisk together the egg yolks and salt. Gradually whisk in a small amount of the hot cream mixture to temper the yolks, preventing them from scrambling. Pour the tempered yolks into the saucepan with the remaining cream mixture. Tempering the egg yolks involves gradually raising their temperature by adding a small amount of hot liquid.
- Cook the custard: Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be patient and don’t let it boil! I learned that the hard way! Remove from heat and stir in the vanilla extract. Your strawberry honey custard tarts should smell like a sweet, creamy dream at this point! Cooking the custard over low heat ensures that the egg yolks cook gently and don’t curdle.
- Fill the tart shells: Pour the custard into the baked tart shells, filling them almost to the top.
- Bake the tarts: Bake for 12-15 minutes, or until the custard is set but still slightly wobbly. Don’t overbake, or the custard will crack. While the strawberry honey custard tarts is cooking, I usually clean up the kitchen and get the strawberries ready. Baking the tarts until the custard is set but still slightly wobbly ensures that it has a creamy texture.
- Cool and chill: Let the tarts cool completely on a wire rack. Then, chill them in the refrigerator for at least 2 hours before serving. This allows the custard to set fully. Chilling the tarts allows the custard to fully set, making them easier to slice and serve.
- Garnish and serve: Just before serving, arrange the sliced strawberries on top of the tarts. Dust with powdered sugar, if desired. And there you have it – perfect strawberry honey custard tarts!
Don’t worry if your strawberry honey custard tarts aren’t perfect the first time. It takes practice! And even if they’re a little wonky, they’ll still taste amazing. Believe me, I’ve seen it all!
Serving Your Strawberry Honey Custard Tarts
Now for the best part – serving these delicious strawberry honey custard tarts!
The kids love our strawberry honey custard tarts when I pack them in their lunchboxes as a special treat. They’re also a hit at birthday parties and potlucks. This strawberry honey custard tart is perfect for spring and summer gatherings. The bright, fresh flavors are just so refreshing.
My go-to side dish is a simple green salad with a light vinaigrette. The acidity of the dressing cuts through the richness of the custard, creating a balanced meal. I also love to serve these strawberry honey custard tarts with a scoop of vanilla ice cream. It’s the ultimate indulgence!
For presentation, I like to arrange the sliced strawberries in a decorative pattern on top of the tarts. A sprinkle of chopped fresh mint adds a pop of color and freshness. And don’t forget the powdered sugar!
If you have extra strawberry honey custard tarts, they can be stored in the refrigerator for up to 3 days. Just be sure to cover them tightly to prevent the crust from getting soggy. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag. I once had a reader tell me that her family loves to take the leftover tart filling and eat it like pudding!
I’ve tried a few seasonal variations of these strawberry honey custard tarts. In the fall, I substitute the strawberries with sliced apples and a sprinkle of cinnamon. And during the holidays, I add a touch of orange zest to the custard for a festive flavor. My friends always ask for this strawberry honey custard tart recipe whenever I bring it to a party. It’s always a crowd-pleaser! I’ve even made mini custard tarts with other berries like blueberries.
FAQs About Strawberry Honey Custard Tarts
Got questions about making these strawberry honey custard tarts? I’ve got answers! Here are some common questions I get from readers and my family.
Why is my custard lumpy?
You know what I do when my strawberry honey custard tarts custard turns out lumpy? Don’t panic! It probably means the egg yolks were cooked too quickly. Strain the custard through a fine-mesh sieve to remove any lumps. Next time, make sure to cook the custard over very low heat and stir constantly.
Why is my crust soggy?
A soggy crust is the enemy of a good tart! Make sure to blind bake the crust fully before adding the custard. Also, chilling the dough before rolling it out helps prevent shrinking and keeps the crust crisp. Next time you make strawberry honey custard tarts try putting the tarts in the freezer for about ten minutes before they go in the oven.
Can I use a different type of honey?
Absolutely! I prefer wildflower honey, but any type of honey will work in this honey custard tart recipe. Just keep in mind that different honeys have different flavors, so the taste of the custard will vary slightly.
Can I make these tarts ahead of time?
Yes, you can! In fact, I recommend it. The tarts need to chill for at least 2 hours before serving, so making them a day ahead is a great time-saver. Just store them in the refrigerator until you’re ready to serve.
Can I freeze these tarts?
Yes, you can freeze the baked tarts. Wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep in the freezer for up to 2 months. Thaw them in the refrigerator overnight before serving. But remember, freezing can slightly affect the texture of the crust.
What if I don’t have mini tart pans?
If you don’t have mini tart pans, you can make one large tart instead. Just use a 9-inch tart pan with a removable bottom. You may need to adjust the baking time slightly.
Can I use a different type of fruit?
Of course! These tarts are delicious with all kinds of fruit. Try blueberries, raspberries, peaches, or even a mix of berries. You can even use a strawberry tart filling made with jam! You know what I do when my family wants a new kind of tart: I let them pick the fruit!
I once had a reader tell me she substituted the honey with maple syrup and it was divine! I haven’t tried it myself, but it sounds amazing.
My Final Thoughts on Strawberry Honey Custard Tarts
These strawberry honey custard tarts are more than just a dessert to me. They’re a symbol of family, love, and the joy of sharing good food with the people I care about. The first time my kids helped me make these strawberry honey custard tarts they were all covered in flour and laughing hysterically. It’s a memory I’ll treasure forever. My youngest absolutely loves the honey custard tart recipe, and my oldest loves picking the strawberries!
Here are a few pro tips I’ve learned along the way:
- My strawberry honey custard tarts Pro Tip #1: Always use cold butter when making the crust. This will give you a flaky, tender crust every time.
- My strawberry honey custard tarts Pro Tip #2: Don’t overbake the custard. It should be set but still slightly wobbly in the center.
- My strawberry honey custard tarts Pro Tip #3: Let the tarts cool completely before adding the strawberries. This will prevent the berries from wilting.
Here are a few variations I’ve tried with my family:
- Lemon Honey Custard Tarts: Add the zest of one lemon to the custard for a bright, citrusy flavor.
- Chocolate Honey Custard Tarts: Add 2 tablespoons of cocoa powder to the custard for a decadent chocolate treat.
- Salted Caramel Honey Custard Tarts: Drizzle the tarts with salted caramel sauce before serving for a sweet and salty flavor combination. You could even try a creamy easy egg custard pie recipe with a salted caramel twist.
I truly hope you give this strawberry honey custard tart recipe a try. It’s a wonderful way to show your family how much you love them. Don’t be afraid to get creative and experiment with different flavors and toppings. The most important thing is to have fun and enjoy the process. And if you make a mistake, don’t worry! We’ve all been there. Just remember my grandma’s words: “The best cooks learn from their mistakes.”
So, go ahead, preheat that oven, and get baking! You got this. I have total confidence in your strawberry honey custard tarts cooking adventure!
Oh, and if you’re looking for another family favorite, you might want to check out my honey garlic slow cooker chicken thighs recipe
Also, you can find more information about honey facts from the National Honey Board here:
You can also find helpful tips on handling eggs safely here:
Easy Strawberry Honey Custard Tarts: A Delicious Recipe
These delightful strawberry honey custard tarts offer a perfect balance of creamy sweetness and fresh fruit. The honey-infused custard beautifully complements the tart strawberries in a flaky pastry shell.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 tarts
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 sheet (14.1 oz) refrigerated pie crust, thawed
- 1 pint fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup honey
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Unfold pie crust on a lightly floured surface. Using a 3-inch round cutter, cut out circles from the dough.
- Press each circle into a mini muffin tin.
- In a saucepan, combine heavy cream, milk, and honey. Heat over medium heat until simmering, stirring occasionally.
- In a separate bowl, whisk together egg yolks and salt.
- Slowly drizzle the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Stir in vanilla extract.
- Pour custard into the prepared tart shells, filling almost to the top.
- Arrange sliced strawberries on top of the custard in each tart.
- Bake for 20-25 minutes, or until the custard is set and the crust is golden brown.
- Let cool completely in the muffin tin before removing.
- Dust with powdered sugar before serving, if desired.
Notes
For a richer flavor, use brown butter instead of regular butter in the pastry crust.