Let's make the tart shell first. In a bowl, grate the butter into the flour.

Add the egg, sugar and salt and with your fingers, bring the dough together. If needed, add the cold water. Do not knead, only bring the dough together. Refrigerator for an hour.

Grease a 23 cm loose bottom tart pan well. Preheat oven to 180 degrees.

Bring out the cold dough. On a parchment paper, roll the dough equally enough to fit into the pan.

Slowly flip into the pan and spread with your fingers adjusting onto the sides.

Put the parchment paper over it with some beans on it - this is called blind baking. Bake for 15 minutes.

Take out the pan, take off the parchment and beans and return back to the oven to bake another 10 minutes. Take out and cool on a wire rack.

For the filling, combine strawberry, sugar and salt into a pan.

Cook till the strawberries are mashed. Add the vanilla and switch off. Cool completely.

Fold in the hung yogurt well. Spread into the prepared tart base.

Top with more strawberries. You may refrigerate the tart for an hour though this step is not necessary.