Tart Crust:
In a food processor, combine flour, sugar, and salt; pulse to mix.
Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
Mix in the beaten egg until dough begins to cling together. Remove, form into a disc, wrap in plastic, and chill for 1 hour.
Roll out on a floured surface to fit a 9” tart pan. Press into pan, prick with a fork, and freeze for 30 minutes.
Preheat oven to 375°F (190°C). Line the crust with parchment and pie weights, and bake for 20 minutes until golden. Cool completely.
Filling:
Whip heavy cream, half of the powdered sugar, and vanilla to stiff peaks.
In another bowl, blend cream cheese with remaining sugar and salt until smooth.
Fold whipped cream into cream cheese mixture gently.
Spread filling over cooled crust, and top with sliced strawberries before serving.