Name: Strawberry Honey Custard Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 sheet pre-made pie crust or 6 tart shells; 1 cup Greek yogurt (full-fat); 2 tbsp honey; 1 tsp vanilla extract; 2 large egg yolks; Pinch of salt; 1 cup fresh strawberries, sliced; 1/3 cup lemon curd; Optional: mint leaves, powdered sugar for garnish

There’s something magical about spring desserts. After a long winter of rich chocolates and heavy puddings, the arrival of lighter, fruit-forward treats feels like a fresh start. These Strawberry Honey Custard Tarts with Lemon Curd are exactly that—light, bright, and bursting with fresh flavor. They’re the kind of dessert that looks impressive but comes together easily, making them perfect for everything from a cozy family brunch to a festive spring gathering.

What makes this Strawberry Honey Custard Tarts recipe a true standout is the contrast of textures and flavors. You’ve got a flaky, golden tart shell that shatters with each bite, a creamy and slightly tangy honey yogurt custard, juicy fresh strawberries, and a vibrant drizzle of lemon curd that ties everything together. It’s sweet, tart, smooth, and crisp all at once.

I first made these tarts for a Mother’s Day brunch, and they’ve been on repeat ever since. My family loved how light they felt, and I loved that I could make almost everything ahead of time and simply assemble the tarts before serving. Plus, they’re customizable—you can switch up the fruit, change the garnishes, or even use different curds for a totally new flavor twist.

If you’re looking for a dessert that screams spring, celebrates fresh fruit, and feels just a little bit fancy without all the fuss, these tarts are it. They’re beautiful, delicious, and surprisingly simple to put together.

Why You’ll Love This Strawberry Honey Custard Tarts Recipe

There are so many reasons to fall in love with these Strawberry Honey Custard Tarts. Whether you’re an experienced baker or a complete beginner, this recipe is designed to give you a high-end dessert with minimal stress.

1. It’s beginner-friendly.
You don’t need to roll out homemade dough or temper egg yolks over a double boiler. This recipe uses pre-made tart shells or pie crusts and a straightforward custard that bakes gently in the oven.

2. It’s perfect for spring and summer gatherings.
With its fresh fruit topping and chilled serving temperature, this dessert is ideal for warm-weather occasions. Think brunches, baby showers, Easter spreads, and even weeknight dinners when you want something sweet but not too heavy.

3. It’s customizable.
You can swap the strawberries for any seasonal fruit—blueberries, raspberries, or even sliced peaches work beautifully. Want to add a little something extra? Try garnishing with mint leaves or a dusting of powdered sugar for a pretty finish.

4. It has the perfect flavor balance.
The sweetness of the honey, the tanginess of the yogurt and lemon curd, and the freshness of the strawberries all work together in harmony. Each bite is bright and refreshing, with just enough indulgence.

5. It’s make-ahead friendly.
You can bake the custard-filled tart shells in advance and store them in the fridge. Just add the toppings before serving, and you’ve got a no-fuss dessert that looks like it came from a bakery.

Health Benefits

While these tarts are definitely a treat, they come with a few surprising health perks thanks to their lighter ingredients.

Greek yogurt provides protein and probiotics, making the custard filling not only creamy but also a little more nutritious than traditional heavy cream-based versions.
Honey acts as a natural sweetener and is used in moderation, offering a touch of sweetness without refined sugar.
Fresh strawberries are rich in vitamin C, fiber, and antioxidants, making them a heart-healthy and delicious choice.
Lemon curd, though decadent, is used sparingly, adding a punch of flavor without overwhelming the dessert.

In moderation, this dessert offers a satisfying and refreshing way to enjoy seasonal fruit and natural sweetness.

Preparation Time, Servings, and Nutritional Information

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time (optional but recommended): 30 minutes
Servings: 6 mini tarts
Calories per serving: 320
Protein: 9g
Carbohydrates: 28g
Fat: 19g

Ingredients List

Here’s what you’ll need to make these bright and creamy tarts. You’ll likely have many of these ingredients on hand already, and the rest are easy to find at any grocery store.

The tart shells:

1 sheet of pre-made pie crust or 6 pre-made tart shells
Cooking spray or a little melted butter (for greasing)

The honey yogurt custard:

1 cup full-fat Greek yogurt (plain, unsweetened)
2 tablespoons honey
1 teaspoon vanilla extract
2 large egg yolks
Pinch of salt

The topping:

1 cup fresh strawberries, hulled and thinly sliced
1/3 cup lemon curd (store-bought or homemade)
Optional: mint leaves or powdered sugar for garnish

Ingredient Notes:

Greek yogurt creates a rich yet light custard. Full-fat works best for creaminess.
Honey brings floral sweetness that pairs beautifully with strawberries.
Egg yolks help set the custard without making it overly firm.
Lemon curd adds a zesty contrast that brightens every bite.

Step-By-Step Cooking Instructions

Step 1: Preheat and prep your pans
Preheat your oven to 350°F (175°C). If using a muffin tin, lightly grease each cup with cooking spray or melted butter. Roll out your pie crust and cut it into rounds to fit your tart pans or muffin cups. Gently press the dough into each cavity, trimming any excess.

Step 2: Blind bake the tart shells
To keep your crusts crisp, you’ll blind bake them first. Place a small square of parchment paper in each shell and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let them cool slightly.

Step 3: Make the custard filling
In a mixing bowl, whisk together the Greek yogurt, honey, vanilla extract, egg yolks, and salt until smooth. The mixture should be thick but pourable.

Step 4: Fill and bake the custard
Spoon the custard into each pre-baked tart shell, filling about three-quarters full. Bake for 12–15 minutes, just until the custard is set but still has a slight jiggle in the center. Remove from the oven and let cool completely.

Step 5: Chill (optional, but recommended)
For the best texture and flavor, chill the tarts in the refrigerator for at least 30 minutes. This allows the custard to fully set and the flavors to meld.

Step 6: Assemble the toppings
Once the tarts are chilled, arrange the sliced strawberries in a circular pattern on top of each custard tart. Drizzle with a spoonful of lemon curd over the top. Use the back of the spoon to spread it out if needed.

Step 7: Garnish and serve
Finish with a few fresh mint leaves or a dusting of powdered sugar if you like. Serve cold and enjoy!

How to Serve

These Strawberry Honey Custard Tarts are best served chilled, straight from the fridge. Here are a few ideas for presentation:

Arrange on a cake stand or dessert tray for an eye-catching display.
Serve with a small dollop of whipped cream on the side.
Add a mint sprig for an elegant touch.

Since the custard is light and the fruit is fresh, these tarts also make a refreshing finish after a heavier main course.

Pairing Suggestions

To make your dessert table complete, here are some pairing ideas:

Drinks:

Serve with a cup of mint tea or chamomile tea for a relaxing combination.
Try fresh-squeezed lemonade or a fruit spritzer for a fun, fruity pairing.

Side Dishes:

Pair with a fruit salad featuring melon, blueberries, and citrus.
Offer alongside a simple vanilla or lemon loaf cake for a spring dessert spread.

Brunch Pairings:

These tarts go beautifully with savory egg dishes like a veggie frittata.
Add turkey sausage or smoked salmon on toast for a full brunch menu.

Storage, Freezing & Reheating Instructions

Refrigerator:
Store the assembled tarts in an airtight container in the fridge for up to 3 days. They hold up well, but the strawberries may release a bit of juice over time.

Freezer:
You can freeze the baked custard-filled tart shells without the fruit or lemon curd. Wrap each tart shell tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before topping and serving.

Reheating:
These tarts are meant to be served chilled, so no reheating is needed. If they’ve been frozen, allow them to come to fridge temperature before assembling.

Common Mistakes to Avoid

Using low-fat yogurt:
This can lead to a watery custard that doesn’t set properly. Stick to full-fat for the best results.

Skipping the blind bake:
If you skip this step, the crust may turn soggy under the custard.

Overbaking the custard:
The custard should still have a slight jiggle when you pull it from the oven. It will continue to set as it cools.

Not chilling the tarts:
Chilling helps the flavors blend and the texture to firm up. It’s worth the wait.

Adding strawberries too early:
Wait until just before serving to add the strawberries so they stay fresh and juicy.

Pro Tips

Use a tart tamper or the bottom of a small cup to press the crust into the tin evenly. This helps create uniform shells.
Strain your lemon curd for a smooth finish. If using homemade curd, strain it after cooking to remove any bits of zest or egg.
Slice strawberries evenly. Uniform slices not only look prettier but also make for easier bites.
Drizzle the lemon curd right before serving. This keeps it from soaking into the custard too much.
Try flavored yogurt. For a twist, use vanilla or lemon Greek yogurt in the custard—just reduce the added honey slightly.

Frequently Asked Questions (FAQs)

Can I make these tarts ahead of time?
Yes. You can prepare the tart shells and custard up to two days ahead. Assemble with fruit and lemon curd just before serving.

Can I use a different kind of fruit?
Absolutely. Blueberries, raspberries, or thinly sliced peaches are great options.

Can I make a large tart instead of minis?
Yes. Use a 9-inch tart pan and increase the bake time by about 5 minutes for both the crust and custard.

Is it okay to use store-bought lemon curd?
Definitely. Store-bought lemon curd saves time and still tastes great.

Can I use non-dairy yogurt?
Yes, just choose one with a thick consistency. Coconut yogurt works well.

What can I use instead of honey?
Maple syrup or agave are good alternatives, though they may slightly alter the flavor.

Do I need to use tart pans?
No. A muffin tin with liners works just as well for mini versions.

Can I freeze fully assembled tarts?
It’s not recommended, as the fruit texture and appearance may suffer after thawing.

How do I keep the crust from shrinking?
Make sure the crust is well chilled before baking and don’t skip the pie weights.

Can I use homemade pie crust?
Absolutely. If you enjoy making pie dough from scratch, go for it.

Conclusion & Call to Action

These Strawberry Honey Custard Tarts with Lemon Curd are the definition of a springtime treat—light, creamy, fruity, and just sweet enough. They’re easy to make, beautiful to serve, and endlessly customizable to suit whatever fruit is in season or whatever occasion you’re celebrating.

Whether you’re planning a brunch, treating yourself on a sunny afternoon, or looking for a dessert to impress without the stress, this recipe delivers every time.

Give these a try and let me know how they turn out. I’d love to hear your twist—maybe you tried blueberries instead of strawberries, or you made your own lemon curd from scratch. Share your creations and don’t forget to tag me if you post them online. I can’t wait to see your spring dessert magic!

Ready to bake something beautiful? Let’s make these tarts the star of your next celebration.