Prepare the Tart Shells

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Mix Dough: In a food processor, combine flour and powdered sugar. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and water, and pulse until dough forms.
3. Chill: Wrap dough in plastic wrap and refrigerate for 15 minutes.
4. Roll and Bake: Roll out the dough and press it into tart pans. Prick the bottoms with a fork and bake for 15-18 minutes or until golden brown. Let cool completely.

Make the Honey Custard

1. Combine Ingredients: In a saucepan, whisk together milk, honey, and cornstarch. Place over medium heat.
2. Thicken Custard: Once warm, whisk in egg yolks. Stir continuously until the mixture thickens and bubbles.
3. Add Vanilla: Remove from heat and stir in vanilla extract and a pinch of salt. Let cool slightly before transferring to a bowl. Cover with plastic wrap touching the surface to prevent a skin from forming. Refrigerate until chilled.

Prepare the Lemon Curd

1. Cook the Curd: In a saucepan, combine lemon juice, zest, sugar, and egg yolks. Cook over low heat, stirring constantly, until thickened (about 10 minutes).
2. Add Butter: Remove from heat and stir in butter pieces until melted and smooth.
3. Cool: Transfer to a bowl and cover with plastic wrap touching the surface. Refrigerate until set.

Assemble the Tarts

1. Fill Tart Shells: Spoon the chilled honey custard into the cooled tart shells, spreading evenly.
2. Top with Lemon Curd: Add a dollop of lemon curd on top of the custard and gently spread.
3. Garnish: Arrange fresh strawberry slices on top and add mint leaves for garnish if desired.