In a medium saucepan over low heat, whisk together the butter, sugar, lemon juice, and coarse salt. Gradually add the eggs, whisking continuously until the mixture thickens, about 8-9 minutes. Remove from heat, transfer to a bowl, and cool before chilling in the refrigerator.

Preheat your oven to 375˚F (190˚C). In a mixing bowl, combine the flour, sugar, and sea salt. Cut in the chilled butter until the mixture resembles pea-sized crumbs. Add the vanilla extract and cold water, mixing until a dough forms. Chill for 15-60 minutes.

Roll out the chilled dough on a floured surface into discs. Line the tart pans with the dough, pricking the bottoms with a fork to prevent puffing. Blind bake in the preheated oven for 10 minutes or until lightly golden. Allow the crusts to cool completely before filling.

In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Stir in the yogurt and honey, creating a creamy filling. Layer the sliced strawberries on the cooled tart crusts and pour the custard mixture over the berries until fully covered.

Place the assembled tarts back in the oven and bake for 30-35 minutes, until the custard is set and a slight jiggle remains in the center.

Remove from the oven and let the tarts cool for about 5 minutes before drizzling with chilled lemon curd. Serve with whipped cream or a scoop of vanilla ice cream.