In a saucepan over low heat, combine unsalted butter, sugar, lemon juice, lemon zest, and coarse salt, whisking until well blended. Slowly add the eggs one at a time, stirring continuously for about 8-9 minutes until thick.

Preheat your oven to 375°F (190°C). In a bowl, whisk together flour, sugar, and sea salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in vanilla and water until dough forms.

Roll out the dough on a floured surface until 1/8 inch thick. Line tart pans with dough, prick bottoms, and bake for 10 minutes. Remove weights and bake for an additional 5-10 minutes until golden.

In a bowl, whisk together eggs, sugar, and vanilla extract until smooth. Gradually incorporate honey and yogurt until fully combined.

Layer sliced strawberries on the cooled crusts and pour custard mixture over them. Bake for 30-35 minutes until set.

Allow tarts to cool completely. Drizzle lemon curd over each tart before serving.