In a mixing bowl, blend together the all-purpose flour, unsalted butter, and a pinch of salt until the mixture resembles coarse crumbs. Gradually add cold water until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface. Transfer the dough into the pans, pressing gently into the edges. Prick the bottom with a fork to prevent bubbling. Bake for 15-20 minutes until golden brown. Let cool completely.

In a medium bowl, whisk together honey, eggs, and vanilla yogurt until smooth and creamy. Pour the custard filling into the cooled tart crusts.

Return the tarts to the oven and bake at 350°F (175°C) for 20-25 minutes, until the custard is set but slightly jiggly in the center. Let cool at room temperature.

Layer fresh strawberries over the custard and drizzle with lemon curd. Serve immediately.