In a medium saucepan, combine the butter, sugar, lemon juice, zest, and coarse salt over low heat. Whisk occasionally until the mixture melts and starts to bubble gently. Gradually add the eggs one at a time, whisking continuously until the curd thickens—about 10 minutes. Remove from heat and let cool completely.

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine flour, sugar, and sea salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in vanilla extract and add cold water gradually until a dough forms. Chill the dough in the fridge for about 30 minutes. Once chilled, roll out the dough and fit it into tart pans, pricking the bottoms with a fork before blind baking for 10 minutes or until lightly golden, then cool completely.

In a bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Gently fold in the honey yogurt until combined. Layer the fresh strawberries in the cooled tart crusts, then pour the custard filling over the top, covering the strawberries.

Place the filled crusts in the preheated oven and bake for 30-35 minutes. The filling should be set with a gentle jiggle in the center. Monitor closely to avoid overbaking.

Remove the tarts from the oven and allow them to cool for about 5 minutes. Drizzle the cooled lemon curd over each tart and garnish with additional strawberries or mint leaves if desired.