Making the Lemon Curd

Begin by preparing the lemon curd, as it requires time to cool before being drizzled over the tarts. In a medium saucepan over low heat, combine the butter, sugar, lemon juice, zest, and a pinch of salt. Whisk the mixture until the butter melts and the ingredients are fully combined. Gradually add the eggs, one at a time, whisking thoroughly after each addition to ensure a smooth consistency. Cook the mixture over low heat for 8–9 minutes, whisking frequently. You’ll notice the curd thickening into a silky, luscious texture. Once thickened, remove it from the heat and allow it to cool. Transfer the curd to a jar or bowl, cover, and refrigerate until ready to use.

Preparing the Pie Dough

Preheat your oven to 375°F. In a large mixing bowl, combine the flour, sugar, and sea salt. Add the chilled, cubed butter and use a pastry blender or two forks to cut the butter into the dry ingredients. The goal is to achieve a crumbly texture with pea-sized butter pieces. Stir in the vanilla extract and cold water, mixing just until the dough begins to come together. Avoid overworking the dough, as this can lead to a tough crust.

Turn the dough out onto a floured surface and gently fold it over itself until it forms a cohesive ball. Divide the dough into four equal portions and shape each into a disc about ½ inch thick. Wrap the discs in plastic wrap and chill them in the refrigerator for 15 minutes to an hour. Chilling the dough helps relax the gluten and ensures a flaky crust.

Once chilled, roll each disc into a 5-inch circle on a lightly floured surface. Press the dough circles into four 4-inch tart pans, trimming any excess dough from the edges. Prick the bottoms of the crusts with a fork to prevent puffing during baking. Line each tart shell with parchment paper and fill with baking beans or pie weights. Blind bake the crusts for 10 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes until the crusts are lightly golden. Allow the crusts to cool completely.

Assembling the Tarts

To create the filling, whisk together the eggs, sugar, and vanilla extract in a mixing bowl. Stir in the vanilla yogurt and honey, ensuring the mixture is smooth and well-combined.

Arrange the sliced strawberries in a single layer over the cooled tart crusts. Pour the custard filling over the strawberries, dividing it evenly among the tarts. Be careful not to overfill the shells, as the custard will expand slightly as it bakes.

Bake the tarts in the preheated oven for 30–35 minutes, or until the custard is set and the crust is golden brown. You’ll know the custard is ready when it no longer jiggles in the center. Remove the tarts from the oven and let them cool for 5 minutes.

Just before serving, drizzle the chilled lemon curd over each tart. The contrast of the vibrant lemon curd against the creamy custard and fresh strawberries creates a visually stunning presentation.