In a medium saucepan over low heat, combine unsalted butter, sugar, lemon juice, lemon zest, and coarse salt. Whisk until bubbly and smooth. Gradually add room-temperature eggs while whisking continuously. Cook until the mixture thickens, about 8-9 minutes.

Preheat your oven to 375°F (190°C). In a mixing bowl, combine flour, sugar, and sea salt. Cut the cubed butter into the mixture until it resembles pea-sized crumbs. Stir in pure vanilla extract and ice-cold water until a dough forms. Chill this dough for 15-60 minutes before rolling it out.

Lightly press the chilled dough into tart pans, and prick the bottoms with a fork. Line each with parchment paper and fill with pie weights or dried beans. Bake for about 10 minutes, then remove the weights and allow the crusts to cool completely.

In a separate bowl, whisk together eggs, honey, and the remaining vanilla yogurt until smooth. Pour this over the fresh strawberries in the cooled crusts. Bake for 30-35 minutes until the custard is set and the crust turns golden brown.

Once baked, let the tarts cool for about 5 minutes. Drizzle the freshly made lemon curd over the top right before serving.