Cut Butter into small cubes and refrigerate for 30 minutes. I prefer to place it in a deep fridge.

Take the All-Purpose Flour and salt, sift them twice, and then refrigerate them for 30 minutes.

Place the Bowl to be used for making the Tart crust and the mixing attachment of the mixer.

I use a hand mixer to make the pie crust. along with a fork in the refrigerator for 30 minutes.

In half a cup of chilled water, add 2-3 ice cubes and deep fridge for 10 minutes.

Now take the Flour and mix powder sugar with it and fold lightly.

Add chilled butter chunks to the bowl and, using the chilled fork, start cutting the butter chunks. Mix with the All-Purpose Flour until the butter chunks break into peanut-size pieces and the mixture turns into a crumbly mix.

Place the mixture in the deep fridge for 10 minutes again and then take it out.

Add a little ice-cold water to it. Start adding by 1 Tbsp. First and mix using the hand mixer and add a little more water, then knead.

I ended up kneading after adding around ½ Cup ice-chilled water, and it is better not to add extra water or knead in excess.

There should be little peanut-sized butter chunks visible in the Tart crust once the kneading is finished.

Wrap the Crust with cling film and place it in the deep fridge for around 30 minutes before baking it.

Preheat the oven to 180 degrees C.

Using a Rolling Pin, roll the Crust into a half-inch thick flattened round crust sheet and place that carefully over the Tart mold, for which I have used the Tupperware Queen Silicone mold.

Bake for 20 minutes at 180 degrees C and after baking, cool it on a wire rack before filling the same with the tart filling.

Refrigerate both Heavy Cream and Cream Cheese for 2-3 Hours before using them.

Now, take the Heavy cream in a big bowl and, using the whipping attachment of the mixer (I have used a hand mixer), beat the cream until stiff peaks form.

Take the Cream cheese in another bowl and using the same attachment, cream it, and it will take around 5 minutes if a hand mixer is used.

Add Castor sugar and Vanilla essence and mix properly.

Now, start adding the whipped cream in the smaller portions to the Cream Cheese mixture and fold lightly.

Refrigerate the mixture for 10 minutes.

Now cut strawberries into the desired shape, or you can use whole strawberries. I have used both.

Now top the baked Tart base with the cream mixture and using a spatula, flatten the same and decorate the tart with the strawberries and refrigerate before serving.