Make the Lemon Curd: In a medium saucepan over low heat, whisk together ½ cup of unsalted butter, 1 cup of sugar, ½ cup of fresh lemon juice, 2 tablespoons of lemon zest, and a pinch of coarse salt. Gradually add in 3 beaten eggs while continuously whisking. Cook the mixture on low, stirring constantly for 8 to 9 minutes until it thickens and coats the back of a spoon. Pour into a bowl to cool, then refrigerate it until ready to use.

Prepare the Pie Dough: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine 1 ½ cups of flour, 1 tablespoon of sugar, and ½ teaspoon of sea salt. Cut in ½ cup of cold, diced butter until the mixture resembles coarse crumbs. Stir in 1 teaspoon of vanilla extract and enough cold water (about 3 tablespoons) until the dough comes together. Form into discs, wrap in plastic, and chill for 30 minutes.

Assemble the Tarts: Once chilled, roll out the dough on a lightly floured surface to about ¼ inch thickness. Carefully line your tart pans with the rolled dough, pressing it gently into the edges. Using a fork, prick the bottoms to prevent bubbling. Place baking beans or weights on top, and bake for 10 minutes. Remove from the oven and let cool completely before filling with custard.

Prepare Filling: In a medium bowl, whisk together 2 large eggs, ⅓ cup of sugar, and 1 teaspoon of vanilla extract until smooth. Gently fold in 1 cup of vanilla yogurt and ¼ cup of honey until fully blended—be careful not to overmix. Lay fresh, sliced strawberries evenly on the cooled tart crust, then pour the custard filling over the fruit, distributing it evenly.

Bake Tarts: Bake the assembled Strawberry Honey Custard Tarts in the preheated oven for 30 to 35 minutes, until the filling is set and the crust turns golden brown. You'll know they’re ready when a gentle jiggle remains in the center, indicating a creamy custard texture. Once done, remove the tarts from the oven and cool them on a wire rack for about 15 minutes.

Finish with Lemon Curd: Once the tarts have slightly cooled, drizzle a generous layer of your homemade lemon curd over the top. Allow the tarts to cool completely at room temperature for an hour or so before serving.