In a large mixing bowl, combine all-purpose flour and cold unsalted butter. Blend until it resembles coarse crumbs. Add a pinch of salt and press dough into tart pans. Chill in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C). Whisk together eggs, honey, and vanilla yogurt until smooth. Pour custard into chilled tart crusts, filling them about three-quarters full. Bake for 25–30 minutes.

Let the tarts cool in the pans for about 15 minutes, then transfer to a wire rack. Arrange sliced strawberries on top of the custard.

In a small saucepan, combine granulated sugar, lemon juice, and zest. Stir until the mixture thickens slightly, about 10 minutes. Drizzle over the tarts.

Refrigerate the tarts for an additional hour. Serve at room temperature or chilled.