Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.

Add the egg yolk and cold water, mixing until the dough forms. Press the dough into the bottom and up the sides of a tart pan. Prick the bottom with a fork.

Bake the crust for 15-20 minutes or until lightly golden. Remove from the oven and let cool.

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

In a separate bowl, whisk together the egg yolks, vanilla extract, cornstarch, and salt. Slowly pour the warm cream mixture into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes). Do not let it boil.

Pour the custard filling into the cooled tart crust and refrigerate for at least 2 hours or until set.

Before serving, top with sliced strawberries and drizzle with honey.