Description
Delicate French strawberry custard tarts showcase summer’s sweetest bounty with silky vanilla pastry cream nestled in buttery shortcrust shells. Crowned with glossy fresh strawberries, these elegant desserts promise pure indulgence with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 5 eggs
- 2 cups strawberries, sliced
- 1 cup vanilla yogurt
- 1 ¾ cups flour
- ½ cup butter, chilled and cubed
- 6 tablespoons unsalted butter, cubed
- ½ cup lemon juice
Sweeteners and Flavor Enhancers:
- 4 tablespoons sugar
- 1 ½ teaspoon sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Seasoning and Zest:
- ¾ teaspoons sea salt
- ¼ cup lemon zest (about 2 lemons)
- Pinch of coarse salt
- ¼ cup + 2 tablespoons cold water
Instructions
- Prepare the lemon curd by gently melting butter in a saucepan over low temperature, incorporating sugar, lemon juice, zest, and a delicate pinch of salt.
- Gradually introduce eggs one at a time, whisking thoroughly to ensure complete integration after each addition.
- Continue cooking the mixture on low heat, stirring consistently for approximately 8-9 minutes until the consistency thickens slightly.
- Remove from heat, allow the lemon curd to cool completely, then refrigerate until needed.
- Preheat the oven to 375˚F, creating an ideal baking environment.
- Mix flour, sugar, and salt in a spacious mixing bowl, creating a uniform dry base for the pastry dough.
- Incorporate chilled butter cubes into the flour mixture, using a cutting motion until the texture resembles small peas.
- Add vanilla extract and cold water, blending until the dough coheres into a manageable consistency.
- Transfer the dough to a lightly floured surface, gently folding to ensure even distribution of ingredients.
- Divide the dough, shape into flat discs, and refrigerate for 15-60 minutes to enhance texture.
- Roll out the chilled dough and carefully line four 4-inch tart pans, creating delicate pastry shells.
- Prick the dough bottoms, line with parchment paper and baking beans, then bake for 10 minutes to partially set the crusts.
- Remove the beans and allow the tart shells to cool completely.
- Whisk eggs with sugar and vanilla extract, then gently fold in honey yogurt to create a smooth, creamy filling.
- Artfully arrange fresh strawberries across the cooled pastry crusts.
- Carefully pour the yogurt mixture over the strawberries, ensuring even coverage.
- Bake for 30-35 minutes until the filling sets and the edges turn golden.
- Allow the tarts to cool slightly, then elegantly drizzle with the prepared lemon curd.
Notes
- Precision matters when making lemon curd, so whisk constantly and cook over low heat to prevent scrambling eggs.
- Chilling pie dough before rolling helps create flakier, more tender tart crusts with better texture.
- Use fresh, ripe strawberries for maximum flavor and arrange them artfully before pouring the custard filling.
- Blind baking the tart shells ensures a crisp bottom crust that won’t become soggy from the custard.
- Let tarts cool slightly before adding lemon curd to maintain the vibrant color and prevent over-melting.
- Room temperature ingredients blend more smoothly, especially when making custard and pie dough.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 325
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg