Make the Tart Shells:

1. Prepare the Dough:
   • In a food processor, combine the flour, powdered sugar, and salt. Add the cubed cold butter and pulse until the mixture resembles coarse crumbs.
   • Add the egg yolk and 2 tablespoons of ice water, and pulse again until the dough just comes together. Add more water if necessary.
   • Turn the dough out onto a piece of plastic wrap, shape it into a disk, and refrigerate for at least 30 minutes.
2. Roll Out the Dough:
   • Once chilled, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter to cut out circles to fit your tart pans.
   • Press the dough gently into the pans and trim any excess. Prick the bottom of each tart shell with a fork to prevent bubbling during baking.
3. Bake the Tart Shells:
   • Preheat your oven to 350°F (175°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes.
   • Remove the parchment paper and weights, and bake for another 5-7 minutes, until golden brown. Let the shells cool completely before filling.

Make the Honey Custard:

1. Cook the Custard:
   • In a medium saucepan, combine the milk, heavy cream, and honey. Heat over medium heat until it just begins to simmer.
   • In a separate bowl, whisk together the egg yolks, vanilla extract, and cornstarch. Slowly pour about 1/4 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
   • Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly. Cook over medium heat, whisking continuously, until the custard thickens (about 3-5 minutes).
2. Finish the Custard:
   • Once thickened, remove from heat and whisk in the butter until smooth and fully combined.
   • Let the custard cool to room temperature, then refrigerate for at least 30 minutes before filling the tart shells.

Make the Lemon Curd:

1. Combine Ingredients:
   • In a heatproof bowl, whisk together the lemon juice, lemon zest, honey (or sugar), and egg yolks. Set the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens (about 8-10 minutes).
2. Finish the Curd:
   • Once thickened, remove from heat and whisk in the butter until smooth.
   • Let the lemon curd cool to room temperature, then refrigerate until ready to assemble the tarts.

Assemble the Tarts:

1. Fill the Tart Shells:
   • Once the tart shells have cooled, spoon a layer of honey custard into each tart shell, spreading it evenly.
   • Top the custard with a spoonful of lemon curd and spread it out gently to cover the custard.
2. Garnish:
   • Arrange sliced strawberries on top of each tart for a fresh and colorful garnish.
   • Optionally, garnish with fresh mint leaves or a light dusting of powdered sugar.
3. Chill and Serve:
   • Refrigerate the tarts for at least 30 minutes to allow the custard and curd to set.
   • Serve chilled for the best flavor and texture.