Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.
Beat in the egg yolk and mix until fully combined.
With the mixer on low speed, beat in the salt and flour just until the dough comes together and there is no more visible flour. Careful not to overmix. Remove dough from the bowl and press the dough into the tart pan, making sure it is evenly distributed (watch out for the edges of the tart pan!). Using a fork, prick the bottom of the tart shell to prevent the bottom from puffing up when baking.
Wrap the pan loosely in plastic and chill 30 minutes.
Bake the tart shell at 410F or until the crust is golden brown (approximately 15 minutes). Remove carefully from oven and let rest on a wire rack. Let cool completely before filling with whipped cream cheese filling.
Whipped Strawberry Cream Cheese Filling
Pour whipping cream into bowl of standing mixer. With the whisk attachment whisk the whipping cream until it becomes fluffy and forms medium peaks. Transfer whipped cream into a different bowl.
With a paddle attachment on your mixer, beat cream cheese until light and fluffy. Gradually add in three tablespoons of strawberry jam and freeze-dried strawberry powder, beat for 2 - 3 minutes. In the same bowl, gently fold in the whipped cream.
Fill cooled tart shell with strawberry cream cheese filling. Garnish with fresh berries.