Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour, softened butter, and granulated sugar. Mix until crumbly. Add the egg yolk and cold water, then mix until a dough forms.

Roll out the dough on a floured surface to about ¼ inch thick. Cut into circles and fit them into a greased muffin tin, pressing the dough into the bottom and sides. Prick the bottoms with a fork.

Bake the tart shells in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and let cool completely.

In a saucepan over medium heat, combine the heavy cream and honey. Stir until the honey is dissolved and the mixture is warm but not boiling.

In a separate bowl, whisk together the egg yolks, vanilla extract, and cornstarch until smooth. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and let cool slightly.

Once the tart shells are cool, fill each shell with the honey custard mixture. Top with a spoonful of lemon curd and arrange the sliced strawberries on top.

Chill the tarts in the refrigerator for at least 1 hour before serving. Garnish with mint leaves if desired.