Ingredients
Scale
- 1 cup Flour (gluten-free flour as a substitute)
- 1/4 teaspoon Sea Salt
- 2 tablespoons Sugar (or coconut sugar for a healthier alternative)
- 1/2 cup Butter (or margarine for dairy-free)
- 1 teaspoon Vanilla Extract (or vanilla bean paste)
- 3–4 tablespoons Cold Water (or ice-cold milk)
- 2 cups Strawberries (or blueberries/raspberries)
- 1 cup Vanilla Yogurt (or plain/dairy-free yogurt)
- 1/2 cup Honey (or maple syrup for a vegan option)
- 3 large Eggs (or chia seeds for egg substitute)
- 1/2 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest
- 1/4 cup Unsalted Butter (or salted butter)
- 1/4 teaspoon Coarse Salt
Instructions
- Prepare the Tart Crust: In a bowl, mix flour, sea salt, and sugar. Add butter until it resembles coarse crumbs. Stir in vanilla and add cold water to form a dough. Press into a tart pan and chill for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the Crust: Blind bake for 15-20 minutes until golden. Let cool.
- Make the Custard: Whisk yogurt, honey, eggs, lemon juice, lemon zest, and salt until smooth.
- Fill the Tart: Pour custard into the cooled crust and arrange sliced strawberries on top.
- Bake Again: Bake for an additional 25-30 minutes until the custard is set and slightly golden.
- Cool and Serve: Let cool before slicing. Serve chilled or at room temperature.
Notes
Serve with fresh whipped cream or vanilla ice cream. You can prepare components a day in advance.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: strawberry tarts, custard tarts, spring dessert, baking, fresh fruit dessert