In a medium saucepan, combine unsalted butter, sugar, lemon juice, lemon zest, and a pinch of coarse salt. Cook over low heat, stirring constantly until the butter melts. Gradually whisk in the eggs, ensuring the mixture thickens without boiling, for about 8-9 minutes. Once thickened, transfer the lemon curd to a bowl, cover, and cool in the refrigerator while you prepare the tarts.

Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together flour, sugar, and sea salt. Cut in chilled butter until the mixture resembles coarse crumbs. Stir in the vanilla extract and just enough cold water, a tablespoon at a time, to form a dough. Chill the dough discs in the refrigerator for at least 30 minutes.

Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Carefully line your tart pans with the rolled dough, pressing it into the corners. Prick the base with a fork to prevent bubbling, then pre-bake the crusts with pie weights for 10 minutes until lightly golden. Allow them to cool completely.

In a large bowl, whisk together the eggs, additional sugar, and vanilla extract until smooth. Gently stir in the honey yogurt until fully combined. Layer the sliced strawberries evenly into the cooled tart crusts, then pour the custard filling over the fruit.

Place the filled tarts in the preheated oven and bake for 30-35 minutes. You’ll know they're done when the custard is set and the crust is beautifully golden brown.

Once baked, remove the tarts from the oven and let them cool for about 10 minutes. Drizzle the tangy lemon curd generously over the top of each tart. Allow them to cool completely before serving.