Greek Yogurt Tart with Strawberries and Lemon Curd

There’s something about a tart that feels a little bit fancy, yet completely comforting. It’s the kind of dessert you imagine serving at a spring brunch or a quiet summer evening dinner with friends, and this Greek Yogurt Strawberry Custard Tart fits the bill perfectly. It’s light, fresh, and creamy with a touch of tang from the Greek yogurt and a bright punch of lemon curd. The sweetness is delicate, the texture is silky, and the crust is beautifully crisp. But what really makes this tart shine is how effortless it is to make.

I remember the first time I made this tart—it was late spring, and strawberries were in full swing at the farmers’ market. I bought more than I needed, of course, and had to come up with a plan. That’s when I remembered a little jar of lemon curd I’d stashed away and the Greek yogurt sitting in the fridge. I didn’t want something too sweet or too heavy, and this tart idea just came together. One bite and I was hooked.

The custard is as simple as it gets—Greek yogurt, honey, egg yolks, a splash of vanilla, and just a pinch of salt. That’s it. Once it bakes, it firms up into a velvety, creamy layer that pairs perfectly with juicy fresh strawberries. And the final drizzle of lemon curd? It adds a glossy finish and a little tart zing that balances everything out. This recipe has become one of my go-to desserts not just because it’s easy, but because it’s consistently delicious and adaptable.

Whether you’re new to baking or a seasoned pro, this tart is a must-try. It requires no complicated steps, no fancy equipment, and no advanced skills. Just a bit of mixing, layering, and baking. The end result is a gorgeous dessert that looks as good as it tastes.

Why You’ll Love This Recipe

This tart has so much going for it, you’ll find yourself making it on repeat. Let’s start with the obvious—it’s incredibly simple to prepare. Even if you’ve never made a tart before, don’t worry. The steps are clear, manageable, and designed for success.

First, it’s made with common, everyday ingredients. Greek yogurt, honey, eggs, and vanilla are probably already in your kitchen. Strawberries are easy to find in most seasons, and lemon curd can be homemade or store-bought. And the crust? You can use a pre-made one or make your own if you’re feeling ambitious. Either way, it works beautifully.

Second, it’s a lighter dessert option. Traditional custards are made with heavy cream and lots of sugar, but this one uses protein-rich Greek yogurt and is sweetened naturally with honey. The result is a creamy, luscious custard that feels indulgent without being too rich.

Third, it’s visually stunning. The pale custard topped with vibrant red strawberries and a glossy swirl of lemon curd is downright irresistible. It’s the kind of dessert that looks like it took a lot more effort than it actually did.

Fourth, the flavor balance is spot-on. You get the creaminess from the yogurt custard, the natural sweetness of the honey, the tang from the lemon curd, and the fresh brightness from the strawberries. Every bite is refreshing and perfectly balanced.

Finally, this recipe is versatile. You can swap the strawberries for other fruits like blueberries, raspberries, or sliced peaches. You can make mini tarts or one large one. And you can even flavor the custard with a bit of citrus zest, almond extract, or a pinch of cinnamon for a twist.

So whether you’re hosting brunch, planning a picnic, or just want a beautiful dessert to brighten up your week, this tart is going to be a winner.

Health Benefits

This tart doesn’t just taste good—it’s packed with nutritious ingredients that make it a smart choice when you want something sweet that also supports your wellness goals.

To begin with, Greek yogurt is a nutritional powerhouse. It’s high in protein, which helps keep you full and supports muscle repair. It’s also rich in probiotics, which are excellent for gut health and digestion. Plus, it contains calcium and potassium, two essential minerals for maintaining bone health and a balanced electrolyte system.

Then there’s honey. Unlike refined sugars, honey is a natural sweetener that also provides antioxidants and trace amounts of vitamins and minerals. It has antimicrobial properties and can be easier to digest for some people compared to processed sugar. It brings a natural, floral sweetness to the tart that complements the other ingredients without overwhelming them.

Egg yolks are another key ingredient that contributes both richness and nutritional value. They’re a great source of vitamins A, D, E, and K, and they contain healthy fats and choline, which supports brain function.

The strawberries are not just delicious—they’re loaded with vitamin C, fiber, and antioxidants like anthocyanins. These nutrients support immune health, skin health, and may help reduce inflammation.

Even the lemon curd, though typically considered indulgent, adds a boost of vitamin C and a burst of tangy flavor that allows you to use less added sugar in the overall recipe. A little goes a long way.

And if you opt for a whole grain or homemade crust, you can increase the fiber content of the tart even more. The overall result is a dessert that satisfies your sweet tooth while delivering real nutritional benefits, making it perfect for a balanced lifestyle.

Preparation Time, Servings, and Nutritional Information

One of the best things about this recipe is how little time it takes from start to finish. You can go from ingredients to finished tart in just under an hour, not counting chill time. It’s efficient, straightforward, and perfect for both last-minute guests and planned events.

Total Time:

• Prep Time: 15 minutes
• Baking Time: 35–40 minutes (including blind baking the crust and custard baking)
• Cooling/Chilling Time: At least 1 hour before serving
• Total: Approximately 1 hour and 15 minutes (plus chill time)

Servings:
This recipe yields 6–8 servings if made as a single tart. If you’re using mini tart pans, you’ll get about 4–6 individual tarts depending on size.

Nutritional Information (Per Serving):

• Calories: 230
• Protein: 8g
• Carbohydrates: 24g
• Sugars: 16g (from honey and fruit)
• Fat: 10g
• Fiber: 2g
• Calcium: 12% DV
• Vitamin C: 45% DV

These values will vary slightly depending on the crust and the brand of ingredients you use, but overall this tart is a relatively low-calorie dessert packed with protein and nutrients from real, whole foods.

Ingredients List

Here’s everything you’ll need to make this tart. Most of these ingredients are kitchen staples, and if you’re into baking, you probably already have them on hand.

For the Crust:

• 1 pre-made pie crust (or homemade, if preferred)
  Why it matters: This forms the foundation of the tart. You want something crisp, golden, and sturdy enough to hold the creamy custard. A store-bought crust saves time, but a homemade version can add an extra layer of flavor.

For the Custard Filling:

• ¾ cup plain Greek yogurt
  Why it matters: This is the base of the custard. It’s thick, creamy, and provides a subtle tang that balances the sweetness.
• ¼ cup honey
  Why it matters: Honey naturally sweetens the custard while adding depth and floral notes. It also pairs beautifully with both lemon and strawberry.
• 2 large egg yolks
  Why it matters: Egg yolks help the custard set during baking and add a silky texture.
• ½ teaspoon vanilla extract
  Why it matters: Vanilla enhances the overall flavor and rounds out the tanginess of the yogurt.
• Pinch of salt
  Why it matters: A small amount of salt sharpens all the flavors and prevents the tart from tasting flat.

For the Topping:

• 1 cup fresh strawberries, hulled and sliced
  Why it matters: Strawberries add natural sweetness, color, and freshness to each bite. Choose ripe, juicy berries for best flavor.
• ¼ cup lemon curd (store-bought or homemade)
  Why it matters: This adds a tangy, zesty finish that elevates the custard and brightens the whole tart.

Step-By-Step Cooking Instructions

Let’s walk through the steps of making this tart from start to finish. Each part is easy and designed to build flavor while keeping things simple and manageable, even for beginner bakers.

1. Preheat Your Oven
Start by preheating your oven to 375°F (190°C). This ensures an even bake and a golden, crisp crust.

2. Prepare the Tart Crust
If using a pre-made crust, roll it out gently on a lightly floured surface. Carefully press it into your tart pan or individual tart tins. Trim any excess dough hanging over the edges.
Using a fork, prick the bottom of the crust several times. This prevents air bubbles and helps the crust stay flat while baking.

3. Blind Bake the Crust
Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. This keeps the crust from puffing up.
Blind bake for 12–15 minutes, or until the edges start to turn golden.
Remove the weights and parchment, then return the crust to the oven for another 5 minutes to finish baking the bottom.
Take it out and let it cool completely on a wire rack.

4. Make the Custard Filling
In a medium bowl, whisk together the Greek yogurt, honey, egg yolks, vanilla extract, and a pinch of salt.
Whisk until the mixture is smooth and all ingredients are fully combined. The consistency should be thick but pourable.
If the yogurt is very thick, you can thin it with a tablespoon of milk.

5. Fill the Tart Shell
Once the crust has cooled, pour the custard mixture into the shell. Use a spatula to spread it evenly if needed.

6. Bake the Filled Tart
Return the filled tart to the oven and bake for 15–20 minutes.
Check for doneness by gently shaking the pan. The custard should be mostly set but still slightly jiggly in the center. It will firm up as it cools.
Remove from the oven and let cool at room temperature.

7. Add the Toppings
Once the tart has cooled, arrange the sliced strawberries on top of the custard. You can place them in a circular pattern, fan them out, or pile them in a more rustic style.
Drizzle the lemon curd over the strawberries. If the curd is too thick, warm it slightly to make drizzling easier.

8. Chill Before Serving
Transfer the tart to the fridge and chill for at least 1 hour before serving. This helps set the custard fully and allows the flavors to meld.

9. Serve and Enjoy
Slice and serve cold. Each bite should be creamy, fruity, tangy, and lightly sweet. Perfect for any time of year.

How to Serve this Greek yogurt tart

This Greek Yogurt Strawberry Custard Tart is a versatile dessert that fits a variety of occasions, and the way you serve it can make a big difference in the overall experience. Whether you’re preparing a casual weeknight treat or something a little more polished for a gathering, this tart adapts beautifully.

For a simple presentation, slice the tart into wedges and serve on small dessert plates. A light dusting of powdered sugar can add a pretty finishing touch, especially if you’re aiming for a classic look. If you want to keep things even more refreshing, serve each slice with a few extra strawberries on the side or a sprig of fresh mint. The mint adds a pop of color and a subtle, cooling contrast to the sweet-tart filling.

If you’re going for something more indulgent, a small dollop of whipped cream or a spoonful of lightly sweetened Greek yogurt on the side makes a wonderful addition. It continues the creamy theme while adding a different texture.

For a brunch or tea party vibe, cut the tart into smaller slices or use mini tart pans for individual servings. This makes it easier for guests to serve themselves, and it looks lovely on a tiered tray alongside other finger foods.

Another idea is to drizzle a little extra lemon curd on the plate before placing the tart slice on top. It creates a restaurant-style presentation and gives you a bit of extra zing in each bite. If you want to go all out, garnish with lemon zest or candied lemon peel.

For kids, this Greek yogurt tart is sweet enough to be a treat without being overwhelming. Serve with a small scoop of vanilla or strawberry frozen yogurt on the side for a fun dessert they’ll enjoy without the sugar overload.

No matter how you serve it, be sure to chill the Greek yogurt tart thoroughly beforehand. This not only helps the custard firm up but also enhances the flavors, making them brighter and more balanced.

Pairing Suggestions for this Greek yogurt tart

A dessert like this tart pairs well with a variety of beverages and sides, whether you’re serving it as part of a full meal or enjoying it as a standalone treat. The tart’s light and tangy profile gives you plenty of room to play with complementary flavors.

Beverage Pairings

A warm herbal tea is an excellent match, especially varieties like chamomile, mint, or lemon verbena. These teas echo the bright and refreshing notes in the tart without overpowering it. For something stronger, a light, fruity mocktail made with lemon and strawberry juice would enhance the flavors of the tart even further.

If you’re planning to serve this tart after a meal, a decaf green tea or a rooibos blend can provide a soothing contrast to the sweetness. These caffeine-free teas are gentle on the stomach and won’t overshadow the delicate custard.

For a celebratory vibe, consider a sparkling cider or a lightly carbonated lemonade. These add a touch of elegance and pair wonderfully with the strawberries and lemon curd. Just be sure to keep the drinks slightly tart to avoid overwhelming the dessert’s subtle sweetness.

Side Pairings

When serving this tart at a brunch, pair it with other light dishes like a fresh fruit salad or a spinach and herb frittata. These options keep the meal balanced and let the tart shine as the star dessert.

If you’re offering it as part of a dessert buffet, include a variety of textures—maybe a crunchy biscotti or a platter of chocolate-dipped fruit. These extras give guests options while making the tart feel like a centerpiece.

For a more complete plated dessert, consider adding a drizzle of berry compote on the side or a spoonful of citrus marmalade. These small touches build on the tart’s flavor profile and make the dish feel elevated.

No matter the occasion, pairing this tart with thoughtfully chosen drinks and sides will elevate the experience and leave a lasting impression.

Storage, Freezing & Reheating Instructions of this Greek yogurt tart

One of the major benefits of this tart is that it stores beautifully, making it perfect for make-ahead prep. You can prepare it a day in advance or enjoy leftovers over the next few days without sacrificing texture or flavor.

Refrigerator Storage

Once the tart is fully cooled and topped, store it in an airtight container or cover it tightly with plastic wrap. It will keep well in the refrigerator for up to three days. Be sure to store it in the coldest part of your fridge to help the custard stay firm and fresh.

If you’ve used fresh strawberries, it’s best to eat the tart within two days, as the berries can release juice and soften the topping. If you’re making it ahead, you can prepare and store the tart base with the baked custard, then add the strawberries and lemon curd just before serving for maximum freshness.

Freezing Instructions

You can freeze this tart, but it’s best done in parts. The crust and baked custard layer can be frozen without any toppings. Once cooled completely, wrap the tart tightly in plastic wrap and then foil, or place it in a freezer-safe container. Freeze for up to two months.

To serve, thaw the tart overnight in the refrigerator. Once thawed, add the fresh strawberries and lemon curd topping right before serving.

It’s not recommended to freeze the tart with strawberries on top, as they don’t freeze and thaw well in this context. They can become mushy and release water, which affects the texture of the custard.

Reheating (if needed)

While this tart is best served chilled, if you need to warm the crust slightly or soften the custard just a bit, you can place it in a 300°F (150°C) oven for 5 minutes. Be cautious not to overheat it, as the custard can separate or become rubbery. If you’re warming just the crust before adding the filling and toppings, it’s fine to reheat it a bit longer.

Overall, this tart is one of those desserts that holds up beautifully when stored properly, making it ideal for meal prep, potlucks, or weekend baking sessions that stretch into the week.

Common Mistakes to Avoid in this Greek yogurt tart

Even though this recipe is beginner-friendly, there are a few common mistakes that can affect the final outcome. Here are the top pitfalls to watch out for—and how to avoid them.

1. Not Draining Wet Ingredients

Greek yogurt can vary in consistency from brand to brand. If your yogurt is very loose or watery, it may cause the custard to become too soft or fail to set properly. To fix this, strain the yogurt through a fine mesh sieve or cheesecloth for 15–30 minutes before using.

2. Overbaking the Custard

It can be tempting to leave the tart in the oven until the custard looks completely firm, but this often leads to a dry or rubbery texture. Instead, pull the tart when the center is still slightly jiggly. It will firm up as it cools, resulting in a creamy, smooth consistency.

3. Not Letting the Tart Cool Before Topping

If you place the strawberries and lemon curd on a warm tart, the heat will cause the berries to wilt and the curd to melt and run. Always cool the tart completely—preferably in the fridge—before adding the toppings for the best texture and appearance.

4. Skipping the Blind Bake

Blind baking is essential to get a crisp crust that holds up against the custard. If you skip this step, the crust may become soggy and lose its structure. Be sure to use pie weights or dried beans to keep the crust flat and even during blind baking.

5. Using Too Much Lemon Curd

Lemon curd is bright and tangy, but using too much can overwhelm the custard and strawberries. A light drizzle is all you need. You can always serve extra curd on the side for those who want a bolder flavor.

Avoiding these mistakes will help you create a tart that not only looks beautiful but also tastes just as good.

Pro Tips of this Greek yogurt tart

To ensure your Greek Yogurt Strawberry Custard Tart turns out perfect every single time, here are some expert tips and small tricks that make a big difference. These are the kind of little nuggets of wisdom you pick up after making a recipe a few times and noticing what really works.

1. Use Full-Fat Greek Yogurt for Best Texture
While low-fat or non-fat Greek yogurt can be used, full-fat yogurt delivers the creamiest, richest custard. It also sets more reliably and adds more flavor depth. If you’re after that ultra-smooth, bakery-style finish, go for full-fat.

2. Warm the Honey Slightly Before Mixing
Honey tends to mix better with other ingredients when it’s slightly warm. If your honey is thick or crystallized, place it in a bowl of warm water for a few minutes before whisking it into the custard. This ensures an even texture and a well-blended sweetness.

3. Toast the Crust for Extra Crunch
If you’re using a store-bought pie crust, consider brushing it with a little egg white after blind baking and then baking it for an extra 2–3 minutes. This creates a barrier that prevents the custard from soaking into the crust and keeps it crisp longer.

4. Choose Ripe, Firm Strawberries
Your topping should be fresh and vibrant. Choose ripe strawberries that are deep red and slightly firm to the touch. Overripe berries can become mushy and release too much liquid, which can make the tart soggy.

5. Chill Thoroughly for Clean Slices
For picture-perfect slices, make sure the tart has chilled in the fridge for at least an hour after topping it. This not only improves the flavor but helps the custard set completely so it holds its shape when sliced.

6. Use a Tart Pan with a Removable Bottom
If you have one, a tart pan with a removable bottom makes transferring and serving the tart much easier. It gives you clean edges and makes the whole dessert feel more polished.

7. Decorate Just Before Serving for the Best Presentation
If you’re preparing the tart ahead of time, wait to add the strawberries and lemon curd until you’re closer to serving. This keeps the fruit looking fresh and prevents any sogginess.

8. Try a Flavor Twist in the Custard
You can add a bit of lemon zest, almond extract, or even a small amount of cinnamon or cardamom to the custard to switch things up. These subtle flavors add new dimensions without overpowering the tart’s core flavor.

9. Keep Portions Small—It’s Richer Than It Looks
Even though this tart is on the lighter side, it’s still rich and satisfying. Serving smaller portions lets people savor each bite, and they can always come back for seconds.

10. Practice Mise en Place
Before starting, get all your ingredients pre-measured and ready. This makes the process smoother and ensures you don’t accidentally skip a step.

These small but meaningful tips can help take your tart from good to unforgettable.

Frequently Asked Questions (FAQs)

Can I use non-Greek yogurt in this recipe?
It’s best to use Greek yogurt because of its thick consistency. Regular yogurt is too thin and may result in a runny custard. If regular yogurt is all you have, strain it through a cheesecloth or coffee filter for a few hours to thicken it before using.

Can I make this Greek yogurt tart gluten-free?
Absolutely. Just swap the regular pie crust with a gluten-free version. You can use store-bought gluten-free pie dough or make one from almond flour or oat flour. Everything else in the recipe is naturally gluten-free.

What if I don’t have lemon curd?
Lemon curd adds a lovely tangy finish, but the tart is still delicious without it. You can replace it with a bit of apricot jam, a light dusting of powdered sugar, or a drizzle of honey. Alternatively, try making a quick curd with lemon juice, sugar, egg yolks, and butter if you have the ingredients.

Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture. Frozen strawberries tend to release a lot of liquid as they thaw, which can make the tart soggy. If you must use frozen, thaw and drain them thoroughly before topping the tart.

Can I prepare the Greek yogurt tart ahead of time?
Yes, you can make the tart (up to the baked custard stage) up to a day ahead. Store it in the refrigerator, then add the fresh strawberries and lemon curd just before serving for the freshest taste and best presentation.

How do I know when the custard is done baking?
The custard is done when the edges are set and the center is just slightly jiggly. It will continue to set as it cools. Avoid overbaking to keep the custard smooth and creamy.

Is it okay to use flavored yogurt instead of plain?
You could, but it will change the flavor profile. If you use flavored yogurt, choose one that pairs well with strawberries and lemon, such as vanilla or honey. Be mindful that it may be sweeter than plain Greek yogurt.

How long will leftovers keep?
Stored properly in the refrigerator, the tart will keep for up to 3 days. The crust may soften slightly over time, but the flavors remain delicious.

Can I make this tart in mini versions?
Yes, this recipe works wonderfully in mini tart pans. Just divide the crust and filling evenly, and slightly reduce the baking time. Start checking the custards at the 12-minute mark.

What can I use instead of honey?
You can substitute maple syrup or agave nectar if you prefer, though honey adds a unique depth of flavor that complements the other ingredients beautifully.

Conclusion & Call to Action

This Greek Yogurt Strawberry Custard Tart is more than just a pretty dessert—it’s a celebration of fresh ingredients, simple techniques, and bright, satisfying flavors. It’s the kind of recipe that becomes a staple not just because it’s easy to make, but because it always leaves people smiling after the first bite.

Whether you’re hosting a spring gathering, prepping for a weekend picnic, or just want a healthier dessert option that doesn’t compromise on flavor, this tart delivers every time. It’s creamy, light, subtly sweet, and bursting with the natural goodness of strawberries and lemon. The fact that it also brings a little protein and probiotics to the party? Just a bonus.

So here’s your invitation: give this tart a try. Pull out those strawberries, grab a tub of Greek yogurt, and roll out that crust. It doesn’t take long, and the results are so worth it. Plus, you can play with variations, toppings, and flavors to make it your own.

If you do make it, I’d love to hear how it turns out. Did you go for one big tart or minis? Did you add a twist with another fruit or a hint of almond extract? Share your experience in the comments, or even better, snap a photo and tag it online. Seeing your versions is one of the best parts of sharing recipes like this.

Happy baking—and enjoy every bite!

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