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Chicken Pozole Verde

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Strawberry Honey Custard Tarts are a delightful combination of creamy, sweet custard, fresh strawberries, and a buttery, crisp tart shell. The honey adds a touch of natural sweetness to the custard, which perfectly complements the juicy strawberries on top. These tarts are not only visually stunning, with their vibrant strawberry topping, but they also offer a rich, indulgent flavor in every bite. Perfect for dessert tables, gatherings, or a special treat for yourself, these tarts are sure to impress.

Ingredients

Scale

For the Tart Shell:

  • 1 ¼ cups all-purpose flour
  • ¼ cup powdered sugar
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, chilled and cubed
  • 1 egg yolk
  • 2–3 tablespoons cold water

For the Honey Custard Filling:

  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ¼ cup honey
  • 4 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Strawberry Topping:

  • 8–10 fresh strawberries, hulled and sliced
  • 1 tablespoon honey (optional, for glazing)

Ingredient Highlights

  • Butter: The butter creates a rich, flaky tart shell that contrasts beautifully with the smooth custard.
  • Honey: Honey naturally sweetens the custard, adding depth of flavor without being overly sweet.
  • Strawberries: Fresh strawberries provide a burst of juicy sweetness and a bright pop of color.
  • Egg Yolks: Egg yolks are essential for creating a rich, creamy custard filling.
  • Vanilla Extract: The vanilla extract adds warmth and a slight floral note to the custard.

Instructions

Prepare the Tart Shell:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease or butter 8 tart pans (preferably 4-inch size).
  2. Make the Tart Dough: In a food processor, pulse the flour, powdered sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water, and pulse until the dough comes together. If the dough is too dry, add a little more water, one tablespoon at a time.
  3. Chill the Dough: Turn the dough out onto a lightly floured surface, shape it into a disc, and wrap it in plastic wrap. Chill for at least 30 minutes.
  4. Roll Out the Dough: On a lightly floured surface, roll the dough to about ¼ inch thick. Press it into the prepared tart pans, trimming the excess dough. Use a fork to prick the bottom of each tart shell to prevent bubbling during baking.
  5. Blind Bake the Shells: Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10-12 minutes, then remove the weights and parchment and bake for another 5-7 minutes, or until golden brown. Let the shells cool completely.

Prepare the Honey Custard Filling:

  1. Make the Custard: In a medium saucepan, heat the milk, heavy cream, and honey over medium heat until it begins to steam but not boil.
  2. Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks, cornstarch, vanilla extract, and salt. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Gradually whisk the egg mixture back into the saucepan with the remaining milk mixture.
  3. Thicken the Custard: Continue to cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes. Remove from heat and pour through a fine-mesh strainer into a bowl to remove any lumps.
  4. Cool the Custard: Let the custard cool slightly before pouring it into the cooled tart shells. Refrigerate for at least 30 minutes to allow the custard to set.

Assemble the Tarts:

  1. Top with Strawberries: Once the custard has set, arrange the fresh strawberry slices on top of the custard in each tart.
  2. Glaze (Optional): For an extra glossy finish, drizzle a bit of honey over the strawberries to glaze them.

Nutrition

Find it online: https://herbites.com/chicken-pozole-verde/