Short Description

I created these elegant tartlets with a crisp sweet pastry, a refreshing cottage cheese–honey–lemon cream, and fresh strawberries—perfect for a light dessert or refined afternoon treat.

Strawberry, Honey, and Lemon Curd Tartlet

Why You’ll Love This Recipe

I love how the buttery shortcrust pastry contrasts with the tangy, sweet cream and the natural juiciness of strawberries. The lemon zing brightens the flavors, while the honey adds a delicate sweetness. It’s simple yet elegant—and always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sweet pastry:
- 250 g wheat flour
- 125 g cold unsalted butter, cubed
- 75 g icing sugar
- 1 whole egg
- Pinch of salt
- Cold water, 1–2 tbsp, if needed
For the cottage cheese, honey and lemon cream:
- 500 g quark (white cheese)
- 80 g liquid honey (mild, e.g. acacia)
- Zest & juice of 1 lemon (organic if possible)
- 2 tbsp icing sugar, to taste
- 1 tsp vanilla extract (optional)
For the filling:
- 500 g fresh strawberries, washed and hulled
- Fresh mint leaves (optional, for decoration)
- Neutral glaze (optional, to make strawberries shine)

directions

Prepare the pastry:
Mix flour, icing sugar, and salt. Rub in cold butter until coarse crumbs form. Add the egg and mix until dough starts coming together. If dry, add cold water 1 tbsp at a time. Form into a disc, wrap, and chill for at least 30 minutes.
Blind bake tartlet shells:
Preheat oven to 180 °C (350 °F). Roll dough 3 mm thick, line tartlet pans, and prick bases. Line with parchment, fill with baking beads or dried beans, and bake 15 minutes. Remove beads/parchment and bake another 5–10 minutes until lightly golden. Cool completely.
Make the cream:
In a bowl, combine quark, honey, lemon zest and juice, icing sugar, and vanilla if using. Taste and adjust sweetness or tang. Cover and chill for at least 30 minutes.
Assemble tartlets:
Spoon or pipe lemon–honey cream into cooled tartlet shells. Top with fresh strawberries. Brush with neutral glaze if desired and garnish mint leaves.

Servings and timing

These measurements yield about 8–10 medium tartlets.

Preparation time: 30 minutes (plus 1 hour chilling total)
Baking time: 20–25 minutes
Total time: Around 1 hour 50 minutes
Servings: 8–10 tartlets

Variations

Substitute quark with Greek yogurt or mascarpone for a richer texture.
Add a spoonful of lemon curd to the cream for extra zing.
Use raspberries or blueberries instead of strawberries.
Make mini tartlets by using smaller pans—you’ll get about 16 bite‑sized treats.

storage/reheating

I keep tartlets refrigerated in an airtight container for up to 2 days. The pastry may soften slightly—so if I want crispiness, I assemble them just before serving. These are best served chilled; I don’t recommend reheating.

FAQs

How can I prevent the pastry from getting soggy?

I blind-bake the shells thoroughly until golden, and I always cool them completely before filling. That keeps them crisp.

Can I make the sweet pastry in advance?

Definitely. I freeze the dough disc for up to 3 months. When needed, I thaw it in the fridge overnight and then roll out and bake.

What can I use if I can’t find quark?

I swap in Greek yogurt (strained for thickness) or studio-style cottage cheese blended until smooth.

Is there a substitute for neutral glaze?

Yes—an apricot jam warmed with a bit of water works beautifully brushed over the fruit.

Can this tartlet be made gluten-free?

I use a 1:1 gluten-free pastry mix instead of wheat flour and proceed the same way; the texture is slightly more crumbly but still delicious.

Conclusion

I hope you enjoy making these Strawberry, Honey, and Lemon Curd Tartlets as much as I do. The crisp pastry paired with tangy-sweet cream and fresh fruit makes for a lovely, elegant dessert that’s sure to impress. They’re perfect for dinner parties, tea time, or whenever I’m in the mood for something light and delightful.