Make lemon curd: In a small saucepan over low heat whisk butter, sugar, lemon juice, zest and salt until combined. Add eggs one at a time, whisking until smooth. Cook gently for 8–9 minutes, stirring frequently, until thickened. Remove from heat, cool completely, and chill until ready to use.

Prepare dough: Preheat oven to 375 °F (190 °C). In a bowl combine flour, sugar, salt; cut in chilled butter until pea‑sized. Stir in vanilla and cold water until dough clumps. Turn onto floured surface, form ball and chill disc for 15–60 minutes.

Blind‑bake shells: Roll dough into four ~5‑inch circles. Press into four 4‑inch tart pans, crimp edges, prick bottoms. Line with parchment + baking beans, bake for 10 minutes. Remove beans and paper, bake until crust is lightly golden. Cool completely.

Make filling: Whisk eggs, sugar, vanilla; stir in honey and yogurt until smooth.

Assemble & bake: Arrange strawberry slices over cooled tart shells. Pour custard over berries. Bake 30–35 minutes, until crust golden and custard set.

Finish: Cool tarts for 5 minutes. Drizzle each with chilled lemon curd. Serve warm or chilled.