In a medium saucepan, combine unsalted butter, granulated sugar, fresh lemon juice, lemon zest, and a pinch of coarse salt over low heat. Stir gently until melted and smooth, about 3-5 minutes.

Slowly whisk in the room-temperature eggs, continuing to cook for 8-9 minutes until the curd thickens and coats the back of a spoon. Remove from heat and chill in the refrigerator.

In a large mixing bowl, whisk together all-purpose flour, sugar, and sea salt. Cut in very cold unsalted butter until resembling coarse crumbs, about 5 minutes.

Add pure vanilla extract and ice-cold water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for 15-60 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough to about 1/4 inch thick. Cut into circles for the tart pans.

Press the dough into the pans, prick the bottoms, and line them with parchment paper and pie weights. Bake for 10 minutes until lightly golden, then cool completely.

In a medium bowl, whisk together room-temperature eggs, granulated sugar, and pure vanilla extract until well combined. Gently fold in vanilla yogurt and honey.

Layer fresh, sliced strawberries in the cooled tarts, then pour the honey yogurt filling over them. Bake for 30-35 minutes, until custard is set.

Allow the tarts to cool slightly before serving. Drizzle chilled lemon curd over the warm tarts and serve.