To Make the Crust:

1️⃣ Cream butter and sugar on medium speed for 4-5 minutes. Add egg and vanilla, mixing until combined. Add flour and salt; mix until a soft dough forms. 🍪

2️⃣ Turn out dough on a lightly floured surface. Using the heel of your hand, fraisage the dough several times to help prevent cracking and feathering. Form dough into a disc, wrap in plastic wrap, and chill in the fridge for at least 1 to 2 hours, or overnight. ❄️

3️⃣ Preheat oven to 350°F (175°C) and lightly spray a 9-inch tart pan with baking spray. 🔥

4️⃣ On a lightly floured surface, roll out the tart dough to about ¼” thickness. Use the rolling pin to roll up the dough and transfer to the prepared tart pan. Arrange the dough in the pan and trim away excess. Use a fork to dock the bottom of the tart dough. Chill the tart dough again in the fridge for 30 minutes to 1 hour. ❄️

5️⃣ To par-bake the tart shell, place the tart pan on a sheet pan. Lay a sheet of parchment over the tart pan and fill with pie weights, dried beans, or uncooked rice. Bake for 20 minutes. Remove from the oven and allow parchment and weights to cool enough to remove them easily. 🌾

To Make the Filling:

6️⃣ Add strawberries and water to a blender; puree until smooth. You should have about 2 cups of puree. Pour puree into a small saucepan over medium heat. Add the sugar and gelatin, stirring until dissolved. 🍓

7️⃣ Stir together cornstarch and water, then add to the strawberry mixture. Cook, stirring continuously, until mixture thickens and coats the back of a spoon. You should end up with about 1 ½ cups of the strawberry mixture. Place in the fridge for an hour to cool completely. ❄️

8️⃣ Spoon half of the strawberry mixture (about ¾ cup) into the prepared tart crust and spread evenly. Chill in the refrigerator. ❄️

9️⃣ In the bowl of a stand mixer with the whisk attachment, add cream cheese and whip on high speed until smooth and creamy. Gradually add the heavy cream, mixing on high speed until stiff peaks form. 🧁

🔟 Add the remaining strawberry mixture (about ¾ cup) to the whipped cream and whip on high speed again until stiff peaks form. Spoon whipped filling over the strawberry layer in the tart crust and smooth with an offset spatula. Return to the refrigerator until thoroughly chilled, about 2-3 hours or overnight. ❄️

To Serve:

1️⃣1️⃣ When ready to serve, garnish with fresh strawberries, pineberries, meringue cookies, or additional whipped cream if desired. 🍓🍦

1️⃣2️⃣ Store covered in the refrigerator. ❄️