In a food processor, combine flour, sugar, and salt and pulse to mix.

Scatter butter over the surface and pulse until mixture resembles coarse crumbs.

Add the egg and pulse until dough begins to cling together. Remove from food processor and form into a disc, wrap in plastic wrap, and chill for 1 hour.

After chilling, transfer dough to a clean, lightly floured surface and roll into a 10-11” (25cm) circle. Transfer to a 9” tart pan and press gently into the sides of the pan. Prick all over with a fork and transfer to the freezer to chill for 30 minutes. Meanwhile, preheat oven to 375F (190C).

Once dough has chilled and oven is preheated, line the crust with parchment paper and fill with pie weights (or dry beans). Bake in center rack of preheated oven for 20 minutes and the edges have begun to turn light golden brown. Allow tart crust to cool completely before filling.

In a large mixing bowl, combine heavy cream, about half of the powdered sugar (¼ cup/33g) and the vanilla extract. Use an electric mixer to beat on high speed until thick and fluffy and stiff peaks stage.

In a separate mixing bowl, stir cream cheese until smooth and creamy.

Add remaining powdered sugar and salt and stir until completely combined.

Add whipped cream to the cream cheese mixture and use a spatula to gently fold together until completely combined.

Spread over cooled tart crust and top with strawberries just before serving (note that if you add them too far in advance they may weep on the filling).