Copy Link
Add to Bookmark
Report
Strawberry Honey Custard Tarts with Lemon Curd dessert ππ
Strawberry Honey Custard Tarts with Lemon Curd dessert ππ
β°Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
β
Kcal: 280 kcal
Servings: 12 tarts
ππ Ingredients ππ
- 1 package (14 ounces) refrigerated pie crusts
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup honey
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 cup lemon curd
- Fresh strawberries, sliced, for topping
- Mint leaves, for garnish (optional)
ππ Directions ππ
- Preheat the oven to 375Β°F (190Β°C). Grease a 12-cup muffin tin.
- Roll out the pie crusts on a lightly floured surface. Using a round cutter, cut out circles slightly larger than the muffin tin cups. Press the dough circles into the muffin cups, shaping them into tart shells. Prick the bottoms of the crusts with a fork.
- In a medium saucepan, combine the heavy cream, milk, and honey. Heat over medium-low heat until just simmering, stirring occasionally.
- In a separate bowl, whisk together the egg yolks, vanilla extract, salt, and lemon zest. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
- Pour the custard mixture into the prepared tart shells, filling each about 3/4 full.
- Bake for 15-18 minutes, or until the custard is set and the crust is golden brown.
- Allow the tarts to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, top each tart with a spoonful of lemon curd and sliced strawberries. Garnish with mint leaves, if desired.
