Description
Elegant individual tarts featuring a flaky shortcrust, honey-vanilla yogurt custard, fresh strawberries, and a tangy homemade lemon curd drizzle.
Ingredients
- 3/4 cups All-Purpose Flour
- 3/4 teaspoon Sea Salt
- 1/2 teaspoons Granulated Sugar
- 1/2 cup Chilled Butter
- 1 teaspoon Vanilla Extract
- 1/4 cup + 2 tbsp Cold Water
- 2 cups Sliced Strawberries
- 1 cup Vanilla Yogurt
- 1 tablespoon Honey
- 2 Large Eggs
- 3 tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract (filling)
- 3 Large Eggs (curd) 1/2 cup Lemon Juice
- 1 cup Granulated Sugar (curd)
- 1/4 cup Lemon Zest
- 6 tablespoons Unsalted Butter Pinch of Coarse Salt
Instructions
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Whisk curd ingredients over low heat until thickened (8-9 mins). Cool and refrigerate.
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Mix flour, salt, sugar; cut in cold butter until pea-sized.
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Add vanilla and water; knead into 4 discs and chill 15 mins.
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Roll into 5-inch circles, line 4-inch pans, and blind bake at 375F for 10 mins.
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Whisk yogurt, honey, eggs, sugar, and vanilla for the filling.
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Arrange strawberries in shells, pour filling over, and bake 30-35 mins.
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Cool and drizzle with lemon curd before serving.
Notes
Do not over-mix the dough to keep it flaky. Baking beans are essential to prevent the crust from bubbling during par-baking.
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Entire recipe
- Calories: ~ 4,300 kcal
- Sugar: ~ 360 g
- Sodium: ~ 3,200 mg
- Fat: ~ 285 g
- Saturated Fat: ~ 170 g
- Unsaturated Fat: ~ 100 g
- Trans Fat: ~ 6 g
- Carbohydrates: ~ 460 g
- Fiber: ~ 22 g
- Protein: ~ 95 g
- Cholesterol: ~ 1,650 mg
Keywords: Strawberry Honey Custard Tarts, Lemon Curd Recipe, Homemade Tart Crust, Yogurt Custard Dessert, Strawberry Lemon Tarts, New York Recipe, Baking individual tarts, Honey sweetened custard