In a mixing bowl, combine all-purpose flour, unsalted butter, and a pinch of salt. Blend until it resembles coarse crumbs. Press into tart pans and chill for 30 minutes.

Preheat your oven to 350°F (176°C).

Remove the tart pans from the refrigerator and line with parchment paper, filling with pie weights. Bake for 20-25 minutes until golden brown.

While crusts cool, whisk together honey, eggs, and vanilla yogurt until smooth. Pour into baked crusts and bake for 15-20 minutes until custard is set.

In a saucepan, whisk lemon juice, zest, and sugar over medium heat until simmering. If needed, mix cornstarch with water and add to thicken. Cook until smooth and glossy, then cool slightly.

Let tarts and lemon curd cool. Pour lemon curd over custard tarts, add fresh strawberries, and chill for at least an hour before serving.