In a medium saucepan over low heat, combine 6 tablespoons unsalted butter, 1 cup sugar, ½ cup freshly squeezed lemon juice, 1 tablespoon lemon zest, and a pinch of coarse salt. Stir continuously until the butter melts and the mixture is well combined. Gradually whisk in 3 large eggs, ensuring each egg is fully incorporated before adding the next. Cook for about 8-9 minutes until the curd thickens and coats the back of a spoon. Once done, transfer to a bowl and chill.

Preheat your oven to 375°F. In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup sugar, and 0.25 teaspoon sea salt. Cut in 0.5 cup chilled and cubed unsalted butter until the mixture resembles pea-sized crumbs. Stir in 1 teaspoon vanilla extract and enough cold water (about 3-4 tablespoons) to form a dough. Shape the dough into a disc, wrap in plastic, and chill for 15-60 minutes.

Once chilled, roll out the dough to a ¼-inch thickness. Carefully transfer the crust into tart pans, pressing it gently into the edges. Prick the bottoms with a fork, line each crust with parchment paper and fill with pie weights. Bake for 10 minutes until lightly golden. Remove the weights and parchment, and let the crusts cool completely.

In a mixing bowl, whisk together 3 large eggs, 0.25 cups sugar, and 1 teaspoon vanilla extract until fluffy. Fold in 1 cup of vanilla yogurt and 0.25 cup honey until smooth. Set aside.

Slice fresh strawberries and evenly distribute them among the cooled crusts. Pour the custard filling over the strawberries, ensuring they are covered. Bake at 350°F for 30-35 minutes or until the custard is set and the edges are golden brown.

Let the tarts cool for about 5 minutes. Drizzle chilled lemon curd over the top of each tart and garnish with additional sliced strawberries if desired. Serve warm or chilled.