I made delicate strawberry honey custard tarts featuring a crisp, buttery crust filled with a silky honey-sweetened custard, topped with fresh strawberries—and sometimes a drizzle of bright lemony curd.

Strawberry Honey Custard Tarts

Why I’ll Love This Recipe

I love how simple ingredients come together to create an elegant dessert. The buttery tart shell offers a satisfying crunch, the honey custard is smooth and lightly sweet, and the strawberries add a vibrant, juicy finish. It’s impressive yet approachable, ideal for spring and summer gatherings or whenever I want something elegant but effortless.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour, sugar, salt, chilled butter for the crust
egg yolks, milk, honey, vanilla (and sometimes cornstarch or yogurt) for the custard
fresh strawberries, sliced or whole
optional lemon curd for drizzling

directions

I begin by making a flaky tart crust from flour, chilled butter, a little sugar, and salt, then blind-bake it until golden. While the crust chills, I whisk together egg yolks, honey, sugar, and vanilla—sometimes adding milk or yogurt and a bit of starch—to make a smooth custard. I pour the custard into the pre-baked tart shell and bake again until the filling is set but still slightly jiggly in the center. Once cooled, I arrange fresh strawberries on top and optionally drizzle with lemon curd for brightness.

Servings and timing

This recipe typically yields 4 to 8 individual tarts or slices depending on tart size, or one 9-inch tart serving around 8.

Prep time: ~20–30 minutes to make crust and custard
Bake time: ~30–45 minutes total (first blind bake, then set custard)
Chill time: 2–4 hours before serving so the custard firms up

Variations

I often try these variations:

Mixed berries (blueberries, raspberries) alongside strawberries
Adding lemon zest to custard or honey for brightness
Including ground almonds in crust or topping with slivered almonds
Layering a thin chocolate ganache before custard for decadence
A herb twist: infuse custard lightly with vanilla bean or thyme

storage/reheating

I store these tarts in an airtight container in the refrigerator and enjoy them within 2–3 days—the crust stays crisp and the custard fresh. If making ahead, I bake and cool shells and custard separately, topping with strawberries just before serving. I don’t reheat them, since the cooled texture works best.

FAQs

What if my custard ends up too runny or doesn’t set?

I fix this by checking bake time—the custard should be just set and slightly wobbly in the center when it comes out. If still too liquid after cooling, I bake for a few more minutes. Cornstarch or extra egg yolk can help thicken it.

Can I make these tarts in larger or mini tart pans?

Yes—mini tart pans yield many bite-size servings, while a larger 9-inch tart serves about eight. Just adjust custard volume and bake time as needed.

Do I really need lemon curd?

No—the custard and strawberries shine on their own. The lemon curd is optional and adds a fresh, tangy contrast that I sometimes drizzle over after the strawberries are placed.

What kind of honey works best?

I use a mild, flavorful honey like clover or wildflower so it doesn’t overpower the custard. Too-strong honeys can carry too much flavor for delicate custard.

Can this custard be made with yogurt instead of milk?

Yes—some versions use honey yogurt mixed with eggs to lighten the custard and add tang. It’s slightly thinner but still delicious and sets up well.

Conclusion

I adore these Strawberry Honey Custard Tarts for their balance of textures and flavors: flaky crust, honey-sweet custard, fresh berries, and optional citrus drizzle. They feel elegant yet simple, and work beautifully for seasonal gatherings or as a stunning solo dessert. I look forward to experimenting with almond crusts, mixed berries, or herb-infused custards next time—and I know I’ll delight in making them again.