In a medium saucepan over low heat, whisk together unsalted butter, sugar, lemon juice, lemon zest, and coarse salt until combined. Gradually add eggs, one at a time, stirring constantly for about 8-9 minutes until thickened. Let cool completely.

In a large mixing bowl, combine flour, sugar, and sea salt. Cut in cold butter until the mixture resembles small peas. Stir in vanilla extract and cold water gradually until a dough forms. Chill in the refrigerator for 15 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough and press into tart pans. Prick the bottoms with a fork and bake for 10 minutes until golden. Let cool.

Whisk together eggs, sugar, and vanilla extract. Mix in yogurt and honey until smooth. Arrange sliced strawberries in crusts and pour custard over strawberries. Bake for 30-35 minutes until set.

Allow tarts to cool for 5 minutes. Drizzle lemon curd over each tart. Serve warm or at room temperature.