Prepare Lemon Curd: In a medium saucepan over low heat, whisk together 6 tablespoons of unsalted butter, 1 cup of sugar, 1/2 cup of lemon juice, 1 tablespoon of lemon zest, and a pinch of coarse salt until melted and combined, about 2-3 minutes. Gradually add 3 beaten eggs while whisking continuously, and cook for 8-9 minutes until the mixture thickens. Remove from heat, let cool, and refrigerate until set.

Make Pie Dough: In a large mixing bowl, combine 1 1/4 cups of all-purpose flour, 1/4 cup of sugar, and a pinch of sea salt. Cut in 1/2 cup of chilled, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 1 teaspoon of vanilla extract and 3-4 tablespoons of ice-cold water until the dough comes together. Form into a ball, wrap in plastic, and chill for 15-60 minutes.

Pre-bake Crusts: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into circles large enough to fill your tart pans. Carefully transfer the rounds into the pans, trimming any excess dough. Line the crusts with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment, and allow them to cool completely on a wire rack.

Assemble Tarts: In a mixing bowl, whisk together 2 eggs, 1/4 cup of sugar, and 1 teaspoon of vanilla extract until blended. Gently fold in 1 cup of vanilla yogurt and 1/4 cup of honey until the mixture is smooth. Layer sliced strawberries into the cooled tart shells and pour the custard filling over the fruit, making sure it is evenly distributed.

Bake Tarts: Return the assembled Strawberry Honey Custard Tarts to the oven and bake at 375°F (190°C) for 30-35 minutes, or until the custard is just set and the edges are lightly golden.

Serve: After baking, allow the tarts to cool for about 5 minutes on a wire rack. Drizzle the chilled lemon curd generously over each tart. Slice and serve warm or at room temperature.