Gently beat butter at room temperature with a hand mixer. Add sugar powder and whip until smooth. Add eggs and vanilla essence and whip evenly. Sieve the flour and mix until no powder is visible. Place dough in plastic, roll thin and refrigerate for more than 3 hours.

Place the dough from the refrigerator between the vinyls and roll it evenly to 5mm thick. Push widely so that the size of the dough covers the pietle sufficiently. Remove the vinyl from the bottom of the dough and place the dough on the pie mold. Carefully press the dough into the mold and roll over the mold to cut out the remaining dough. Dip the dough with a fork to prevent it from swelling and bake for about 20 minutes in a preheated oven to 170 degrees.

Let the cooked tart sheet cool.

Please make cream cheese filling. Place at room temperature and lightly beat the soft cream cheese with a hand mixer. Add sugar, eggs and lemon juice and mix well.

Sift the cornstarch and mix the whipped cream in a watery state. Place evenly mixed cheese dough in a tart sheet and bake in a preheated oven at 180 degrees for about 30 minutes.

Please make topping cream cheese, too. It would be nice to have a shower cream, but I used plain yogurt because I didn't have it. Place enough kitchen towels on the strainer tray and drain the plain yogurt as shown in the picture. Place cream cheese, sugar and drained plain yogurt at room temperature in a bowl and mix well.

Squeeze the well-mixed plain yogurt over the baked tart in a squeeze bag.

Decorate the tart with strawberries.