In a large mixing bowl, combine all-purpose flour and chilled unsalted butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, mixing until a dough forms. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to firm up.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Gently press the dough into tart pans, trimming any excess.

Prick the bottoms with a fork to prevent bubbling, then bake for about 20 minutes or until golden brown. Remove from oven and let cool completely.

In a mixing bowl, whisk together honey, eggs, and vanilla yogurt until smooth and even. Ensure no lumps remain for a creamy custard texture.

Once your tart crusts have cooled, evenly pour the custard mixture into each crust; it should fill just below the top.

Bake in the oven for 15 to 20 minutes, or until the custard is just set and lightly jiggly in the center.

In a medium saucepan over medium heat, combine fresh lemon juice, zest, and sugar. Continuously stir while cooking to dissolve the sugar.

Keep stirring for about 5-7 minutes or until the mixture thickens enough to coat the back of a spoon. Once thickened, remove from heat and let it cool slightly.

Once the custard filling has cooled entirely, carefully layer fresh strawberries over the top of each tart for a beautiful presentation.

Drizzle the homemade lemon curd generously over the strawberries, allowing some to pool in the custard.

To enhance the flavors, refrigerate the assembled Strawberry Honey Custard Tarts for at least an hour before serving.