If there was ever a dessert that captured the essence of spring, it’s these Strawberry Honey Custard Tarts with Lemon Curd. Imagine: golden, flaky pastry cups cradling a pillow of honey-laced custard, dotted with sunshine-bright strawberries, and finished with a glossy crown of tangy lemon curd. Every bite balances creamy, sweet, and tart flavors with a delightful crunch — the kind of treat that stirs up joy at first glance, then again at the very last crumb. These tarts are as beautiful as they are delicious, making them the ultimate showstopper for brunches, garden parties, or whenever you crave something exquisite yet comforting.

Strawberry Honey Custard Tarts with Lemon Curd Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for these Strawberry Honey Custard Tarts with Lemon Curd is refreshingly simple! Each component plays an important role, coming together to deliver a dessert that’s far greater than the sum of its parts. Here’s what you’ll need and why each matters:

Puff pastry sheet, thawed: This shortcut brings irresistibly crisp, buttery layers with zero fuss — and forms the perfect tart shell.
Egg, beaten (for egg wash): Gives the pastry shells a glossy, beautifully golden finish.
Whole milk: The base of your custard, offering a creamy, rich foundation.
Large egg yolks: Essential for setting the custard and adding a luxurious texture.
Honey: The custard’s star sweetener, lending floral notes and subtle complexity.
Cornstarch: Thickens the custard, ensuring it’s silky and sliceable but not runny.
Vanilla extract: Adds warmth and fragrance, making every bite more inviting.
Fresh strawberries, sliced: Layers in natural sweetness, juicy texture, and a burst of color.
Lemon curd: Brings a lively, tart finish and gorgeous shine to the finished tarts.
Fresh mint leaves (optional, for garnish): Adds a pop of green and a hint of freshness as the perfect finishing touch.

How to Make Strawberry Honey Custard Tarts with Lemon Curd

Step 1: Prep Your Pastry Shells

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or individual tart pans. Roll out the thawed puff pastry on a floured surface. Cut circles just large enough to fit your tart molds, then gently press them in. Don’t forget to prick the bottoms with a fork to keep them from puffing up too much in the oven. Give each shell a brush with the beaten egg for that picture-perfect golden hue.

Step 2: Blind Bake for the Perfect Crunch

Bake the tart shells for about 10 minutes, or until you see them turn a tempting golden color. This blind baking creates a sturdy, crispy base that holds up beautifully under the custard. Set the shells aside to cool slightly — your kitchen probably smells amazing already!

Step 3: Whisk Up the Honey Custard

In a saucepan over medium heat, gently warm the milk until it’s steaming but not boiling. Meanwhile, whisk together the egg yolks, honey, and cornstarch in a separate bowl until completely smooth (the honey makes this mixture taste incredible!). Slowly pour the hot milk into your egg mixture, whisking constantly — this tempers the eggs so you get a creamy custard, not scrambled eggs. Return the combined liquid to the pan and cook, stirring, until thickened to a luscious pudding consistency. Off the heat, stir in the vanilla extract for that finishing touch.

Step 4: Fill and Top with Strawberries

Spoon the warm honey custard into your baked pastry shells, filling each nearly to the top. It’s time for the pretty part: arrange slices of fresh strawberries over the custard, pressing ever so gently so they nestle into the creamy filling. The combination of red berries and pale custard is a feast for the eyes!

Step 5: Lemon Curd Drizzle and Final Bake

Slightly warm your lemon curd to make it pourable (a quick microwave zap does the trick). Drizzle it generously over the strawberry-topped tarts, ensuring every inch gets a sweet-tart glaze. Return the tarts to the oven for another 10 to 12 minutes. This second bake sets the custard and gently softens the strawberries, uniting all the flavors into one astonishingly good bite.

Step 6: Cool, Garnish, and Savor

Let the tarts cool to room temperature before serving (the custard finishes setting as it cools). For an elegant flourish, add a few mint leaves just before serving. Your Strawberry Honey Custard Tarts with Lemon Curd are now ready for their grand entrance — chilled or at room temperature is best.

How to Serve Strawberry Honey Custard Tarts with Lemon Curd

Garnishes

For a dazzling finish, top your tarts with a sprig of fresh mint or a sprinkle of zest from a lemon or orange. A dusting of powdered sugar or a few extra strawberry slices look stunning as well, making your Strawberry Honey Custard Tarts with Lemon Curd even more irresistible.

Side Dishes

Pair these tarts with a dollop of lightly sweetened whipped cream, or serve alongside a fresh fruit salad to echo the flavors. They also shine next to a pot of hot tea or a frosty glass of sparkling lemonade — ideal for afternoon teas or breezy brunch spreads.

Creative Ways to Present

For parties or dessert tables, try making miniatures using mini muffin tins for adorable one-bite treats. Arrange the tarts on a platter over a bed of edible flowers for an extra touch of whimsy. Stack two tarts with a little extra lemon curd between them for a playful, layered presentation that’s sure to wow any crowd.

Make Ahead and Storage

Storing Leftovers

If you have leftover Strawberry Honey Custard Tarts with Lemon Curd, simply transfer them to an airtight container and refrigerate. They’ll stay fresh for up to two days, though the pastry will naturally soften a bit over time. Enjoy them chilled for a creamy, dreamy treat straight from the fridge.

Freezing

While best enjoyed fresh, you can freeze the baked tart shells (without the filling) for up to one month. Once cooled, store them in a freezer-safe bag. When you’re ready, thaw at room temperature, fill, and follow the rest of the recipe. This way, you always have a delicious shortcut ready for last-minute cravings.

Reheating

To recapture that just-baked taste, warm leftover tarts gently in a 300°F (150°C) oven for 5–8 minutes. This neat trick revives the pastry’s crispness without overheating the custard. Just be careful not to let the custard bubble — a gentle, slow reheat is key.

FAQs

Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd works beautifully in Strawberry Honey Custard Tarts with Lemon Curd. If you have homemade lemon curd on hand, even better — but either option delivers that tangy-bright finish!

Can I swap the strawberries for other fruits?

Yes, feel free to get creative! Blueberries, raspberries, or thinly sliced peaches all work deliciously well in these tarts, offering new flavor twists while keeping the recipe’s spirit intact.

Can I make the custard ahead of time?

You sure can. The honey custard can be cooked and refrigerated (with plastic wrap pressed directly onto the surface) for up to 24 hours. When ready, give it a good stir before spooning it into your tart shells.

How do I keep my pastry shells crisp?

Blind baking the shells first forms a protective, crisp layer. For extra insurance, let the custard cool slightly before filling the shells, and try not to let them sit filled for too long before serving.

What if I don’t have tart pans?

No tart pans? No problem! A standard muffin tin works perfectly for this recipe. Just be sure to grease well and cut your pastry circles to fit. You’ll still get gorgeous, individual Strawberry Honey Custard Tarts with Lemon Curd.

Final Thoughts

There’s nothing quite like the joy of serving these Strawberry Honey Custard Tarts with Lemon Curd — from their stunning appearance to those first flaky, creamy bites. Whether you’re baking for a celebration or simply for yourself, give this recipe a try and let its bright, luscious flavors sweep you away. You might just find yourself making them again and again!