Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
Pour in the vanilla extract, and cold water. Stir until the dough clumps together.
Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
Divide the dough into quarters and pat each one down into four discs, about ½ inch thick. Wrap in plastic and chill in the fridge for 15 minutes to an hour.
Remove the dough from fridge. Roll it out into 5-inch circles on a lightly floured surface and use to line four 4-inch tart pans. Crimp the edges as desired.
Prick the bottoms with a fork. Line the chilled dough crusts with parchment paper and fill each with baking beans. Bake for 10 minutes, then remove the paper and beans. Remove from heat and let them cool completely.
ASSEMBLE THE TARTS
Make the filling: Whisk the eggs, sugar, and vanilla extract together and then stir in the honey yogurt.
Place the strawberries on top of the cooled rust. Pour the filling over the strawberries.
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