Mix flour, salt, butter in flakes, 100 g icing sugar and egg with your hands to a smooth dough. Press dough flat, wrap in cling film and chill for approx. 30 minutes.
Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Grease the tart mould with lift-off base (approx. 24 cm Ø) and line with the dough. Fold the protruding edges inwards.
Place baking paper on the dough and weigh down with dried peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove dry peas and baking paper.
Bake the tart for another 10 minutes until golden brown. Take the tarte out of the oven and let it cool down on a cake rack.
Wash and clean the strawberries. Cut the vanilla pod lengthwise. Scrape out the pulp with the back of a knife. Put vanilla pulp, tea powder, 2 tbsp. icing sugar and cream in a mixing cup and beat until stiff.
Spread the cream on the tart base. Place strawberries on top and dust with icing sugar. Serve immediately.