The moment you take a bite of a Strawberry Honey Custard Tart with Tangy Lemon Drizzle, your taste buds will dance like they’re at a disco party. Imagine the creamy custard mingling perfectly with sweet strawberries, all drizzled with a zesty lemon that gives it a refreshing pop. perfect main course pairing This delightful dessert is not just a treat for your palate; it’s an experience that’ll make you want to shout, “More, please!” Whether it’s a summer picnic or an elegant dinner party, these tarts are sure to steal the spotlight.
I remember the first time I made these tarts. Friends gathered around my kitchen island, their eyes wide with anticipation as the aroma filled the air. They were skeptically eyeing my culinary skills, but when they took that first bite, their faces lit up like children on Christmas morning. sweet and savory sliders It was one of those moments where laughter and joy blended seamlessly into the deliciousness of the dish. delicious sweet potato side Trust me, these Strawberry Honey Custard Tarts with Tangy Lemon Drizzle will have everyone begging for seconds.
Why You'll Love This Recipe
- These Strawberry Honey Custard Tarts are incredibly easy to whip up, making them perfect for any occasion
- Their flavor profile combines sweetness and tanginess in a delightful way
- Visually stunning with bright red strawberries and glossy drizzle, they are sure to impress any guest
- Versatile enough to serve at brunch or as a light dessert after dinner
I once brought these tarts to a potluck, and they disappeared faster than I could say “dessert.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Shortcrust Pastry: You can buy pre-made pastry or make your own; just ensure it’s flaky and buttery.
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Fresh Strawberries: Use ripe strawberries for maximum sweetness and flavor; they should be bright red and fragrant. hearty breakfast option.
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Honey: Opt for high-quality honey; it adds natural sweetness that complements the custard beautifully. For more inspiration, check out this sticky honey chicken recipe.
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Heavy Cream: Full-fat cream makes the custard rich and velvety; don’t skimp on this ingredient!
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Eggs: Fresh eggs will give your custard structure and richness; choose organic if possible for better flavor.
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Sugar: Granulated sugar balances out the flavors in both the tart and lemon drizzle.
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Lemon Juice and Zest: Freshly squeezed lemon juice adds tanginess while zest enhances citrus flavor; fresh is best here.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Crust: Preheat your oven to 375°F (190°C). Roll out your shortcrust pastry and fit it into tart pans. Prick the base with a fork to prevent bubbling.
Bake the Crusts: Place parchment paper over the crusts filled with baking weights or dry beans. Bake for 15 minutes until lightly golden. Remove weights and bake for another 5 minutes until crisp.
Make the Custard Filling: In a bowl, whisk together eggs, sugar, honey, heavy cream, lemon juice, and zest until smooth. The mixture should be creamy yet slightly frothy at this stage.
Fill the Tarts: Carefully pour the custard mixture into each baked tart shell. Fill them about three-quarters full so they have room to puff up slightly during baking.
Bake Until Set: Return tarts to the oven and bake for 25-30 minutes until edges are set but centers are slightly jiggly. They will firm up as they cool down.
Add Strawberries and Drizzle: Once cooled completely, top each tart generously with fresh strawberries. For extra flair, drizzle with a mix of honey and lemon juice before serving.
Enjoy these luscious Strawberry Honey Custard Tarts with Tangy Lemon Drizzle that bring smiles all around! For more inspiration, check out this lemon cheesecake squares recipe.
You Must Know
- Mastering the art of Strawberry Honey Custard Tarts with Tangy Lemon Drizzle ensures a delightful balance of sweetness and acidity
- The vibrant flavors and textures will impress your guests, making it the perfect dessert for any celebration
Perfecting the Cooking Process
Start by preparing the tart shell first, then whip up the custard while it cools. This sequence keeps everything fresh and makes assembly a breeze.
Add Your Touch
Feel free to swap strawberries for other berries or add nuts for extra crunch. Experimenting can lead to delightful surprises!
Storing & Reheating
Store leftover tarts in an airtight container in the fridge for up to three days. Enjoy cold or let sit at room temperature before serving.
Chef's Helpful Tips
- To achieve a perfectly baked tart crust, ensure it’s fully chilled before baking
- Avoid overcooking the custard to keep it creamy and smooth
- Always taste your lemon drizzle before adding more sugar or lemon juice for balance
Creating these tarts became a cherished memory when my friends raved about them during our summer picnic last year.
FAQ
What can I substitute for honey in this recipe?
Maple syrup works well as a delicious alternative to honey in the custard.
Can I use frozen strawberries instead of fresh?
Yes, but thaw them and drain excess moisture before using to prevent sogginess.
How long do these tarts last in the fridge?
These tarts can be stored for up to three days in the refrigerator without losing flavor.
Strawberry Honey Custard Tart with Tangy Lemon Drizzle
- Total Time: 1 hour
- Yield: Serves 8
Description
Indulge in the exquisite flavors of Strawberry Honey Custard Tart with Tangy Lemon Drizzle. This delightful dessert features a buttery shortcrust pastry filled with rich, creamy custard and topped with fresh strawberries and a zesty lemon drizzle. Perfect for summer picnics or elegant dinner parties, these tarts are sure to impress your guests and leave everyone asking for more.
Ingredients
- 1 pre-made shortcrust pastry (9-inch)
- 2 cups fresh strawberries, sliced
- 1/2 cup honey
- 1 cup heavy cream
- 3 large eggs
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
Instructions
- Preheat oven to 375°F (190°C). Roll out the shortcrust pastry and fit it into tart pans. Prick the base with a fork.
- Place parchment paper over the crusts filled with baking weights. Bake for 15 minutes, then remove weights and bake for an additional 5 minutes until crisp.
- In a bowl, whisk together eggs, sugar, honey, heavy cream, lemon juice, and zest until smooth.
- Pour custard mixture into baked tart shells, filling them three-quarters full. Bake for 25-30 minutes until edges are set.
- Once cooled completely, top each tart with sliced strawberries and drizzle with honey-lemon mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 21g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
