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Strawberry Honey Custard Tarts with Lemon Curd

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Strawberry Honey Custard Tarts with Lemon Curd are an irresistible dessert that combines a buttery pastry shell with a creamy custard, fresh strawberries, and zesty lemon curd, making every bite a burst of summer.

Ingredients

Scale
  • 1 ½ cups shortcrust pastry (store-bought or homemade)
  • 1 cup fresh strawberries, sliced
  • 1 cup whole milk
  • ½ cup heavy cream
  • ⅓ cup granulated sugar
  • 3 large eggs
  • ½ cup lemon curd (store-bought or homemade)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Roll out shortcrust pastry and fit into tart pans; trim excess dough and poke holes in the base.
  2. Line the pastry with parchment paper and fill with pie weights; bake for 15 minutes until edges are golden. Remove weights and bake for another 5 minutes until cooked through.
  3. In a saucepan over medium heat, combine milk, heavy cream, and sugar until warm. Whisk eggs in a separate bowl, then slowly add to the warm mixture while stirring continuously.
  4. Stir in vanilla extract and salt; cook until thickened (about 10-15 minutes).
  5. Pour custard evenly into tart shells, then top with strawberry slices and drizzle lemon curd over each tart.
  6. Chill in the refrigerator for at least one hour before serving to allow flavors to meld.

Nutrition

Keywords: Experiment with different fruits like blueberries or raspberries for variety. Always taste your lemon curd and adjust sweetness if necessary. For optimal flavor, use fresh strawberries instead of frozen.

Find it online: https://masonrecipes.com/irresistible-strawberry-honey-custard-tarts-with-lemon-curd/