In a medium saucepan over low heat, combine butter, sugar, lemon juice, lemon zest, and coarse salt. Whisk until the butter is melted and mixture is smooth. Gradually add eggs one at a time, whisking continuously for about 8-9 minutes until the curd thickens. Remove from heat and cool.

Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk flour, sugar, and sea salt. Cut in chilled butter until mixture resembles coarse crumbs. Add vanilla and cold water gradually until a dough forms. Wrap in plastic wrap and chill for 15 minutes.

Roll out the chilled dough to about 1/4 inch thickness. Cut out circles for the tart pans, press into the pans, line with parchment paper and fill with weights. Bake for 10 minutes until lightly golden. Let cool.

Whisk together eggs, sugar, and vanilla in another bowl until combined. Stir in honey yogurt until smooth. Place strawberries in cooled crusts, then pour custard mixture over them.

Bake filled tarts for 30-35 minutes until custard is set and lightly golden. Cool at room temperature for 10 minutes before removing from pans.

Drizzle cooled lemon curd over the tarts, refrigerate until ready to serve.