In a medium saucepan over low heat, combine 4 tablespoons of unsalted butter, 1 cup of granulated sugar, 1/2 cup of fresh lemon juice, 1 tablespoon of lemon zest, and a pinch of coarse salt. Whisk continuously until the sugar dissolves. Once melted, add 3 large eggs one at a time, whisking until fully mixed. Cook the lemon curd for about 8-9 minutes until thickened, then transfer it to a bowl to cool. Chill in the fridge.

In a large mixing bowl, blend together 1 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of sea salt. Cut in 1/2 cup of chilled unsalted butter until the mixture resembles small peas. Stir in 1 teaspoon of vanilla extract and 3-4 tablespoons of cold water until the dough holds together. Wrap and chill the dough for 15 minutes.

Preheat your oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface into circles that fit your tart pans. Gently press the dough into the pans, crimping the edges, and poke holes with a fork. Line the crusts with parchment paper and fill with baking beans. Bake for 10 minutes until lightly golden. Remove from the oven and cool completely.

In a mixing bowl, whisk together 3 large eggs, 1/4 cup of sugar, and 1 teaspoon of vanilla extract until well combined. Add in 1 cup of vanilla yogurt and 1/4 cup of honey, stirring until the mixture is smooth and creamy.

Once the crusts have cooled, arrange sliced fresh strawberries in each tart shell, filling them generously. Pour the custard mixture over the strawberries, making sure to cover them evenly. Bake the tarts for 30-35 minutes or until the custard is set around the edges but still slightly wobbly in the center.

Allow the tarts to cool for about 5 minutes after baking. Drizzle a spoonful of the chilled lemon curd over each tart.

Refrigerate the assembled Strawberry Honey Custard Tarts for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with additional strawberries or whipped cream.