Preheat the oven to 180°C. Grease six 10cm loose-bottomed tart pans.
Cut out 6 rounds from pastry and use to line pans. Chill for 15 minutes.
Prick pastry with a fork, then line with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove weights and paper and bake for a further 3-4 minutes until pastry is golden and crisp. Cool completely.
Meanwhile, place berries, sugar, vanilla pod and seeds in a saucepan with 1/4 cup (60ml) water over medium heat, stirring to dissolve sugar. Cook for 2-3 minutes until berries start to break down. Mix arrowroot with 1-2 tablespoons water until smooth, then add to berries, stirring for 1-2 minutes until slightly thickened. Set aside to cool.
Fold yoghurt and honey through cream, then divide among tart cases. Top with berry coulis and serve.