Preheat your oven to 350°F.

In a mixing bowl, combine the flour, softened butter, and sugar. Mix until crumbly.

Add the egg yolk and cold water, mixing until the dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out the chilled dough on a floured surface to about ¼ inch thick.

Cut into circles and fit them into a greased tart pan or individual tartlet pans.

Prick the bottoms with a fork and bake for 15-20 minutes or until golden. Let cool.

In a saucepan, combine the heavy cream, whole milk, and honey. Heat over medium until just simmering.

In a separate bowl, whisk together the egg yolks and cornstarch.

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring until thickened (about 5-7 minutes). Remove from heat and stir in the vanilla extract.

Pour the custard into the cooled tart shells and refrigerate for at least 2 hours to set.

Before serving, top with sliced strawberries and a dollop of lemon curd.