In a medium saucepan over low heat, combine butter, sugar, lemon juice, lemon zest, and coarse salt, whisking until smooth. Gradually add eggs one at a time, continuously whisking until fully incorporated. Cook this mixture while stirring often for about 8-9 minutes, or until it thickens enough to coat the back of a spoon. Remove from heat and let it cool before transferring to the refrigerator to chill.

Preheat your oven to 375°F (190°C). In a mixing bowl, combine flour, sugar, and sea salt, creating a dry mixture. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs, about the size of peas. Stir in vanilla extract and cold water until a dough forms, then wrap in plastic wrap and refrigerate for at least 30 minutes.

Once the dough is chilled, roll it out on a floured surface into rounds, about 5 inches in diameter, to fit your tart pans. Carefully press the dough into the pans, ensuring it covers the sides. Prick the bottom with a fork to prevent bubbling and bake for 10-12 minutes, or until the crust is golden brown. Remove the pans from the oven and allow the crusts to cool completely.

In a mixing bowl, whisk together eggs, sugar, and vanilla extract until well blended. Gently fold in the vanilla yogurt and honey, combining until smooth and creamy.

Layer fresh, sliced strawberries evenly in the cooled tart crusts. Pour the honey yogurt custard mixture over the strawberries, filling each tart until just below the crust edges.

Place the filled tart pans in the preheated oven and bake for 30-35 minutes, or until the crust is perfectly golden and the custard is set in the center.

After the tarts have cooled slightly, take the chilled lemon curd from the refrigerator and give it a gentle stir. Drizzle the lemon curd generously over the top of each tart.

For the best flavor and texture, refrigerate the tarts for at least 1 hour before serving.