Preheat oven to 350 degrees (F).
Place flour, sugar, baking powder, and salt in a food processor and pulse about four times to combine.
While running the food processor, pour cooled melted butter into the mixture slowly. Pulse several times.
Add cold water while running. Pulse until it sticks together in small bits. Remove from food processor and press into an ungreased tart pan.
Bake 18 - 20 minutes until it begins to pull away from the edge and is a light golden color.
Heat the cream until very hot but do not bring to a boil.
Add the chopped chocolate. Stir until the chocolate has melted.
Pour in the vanilla and stir to mix.
Pour chocolate mixture into the prepared tart pan. Set aside until cool and then refrigerate to set.
Wash and hull strawberries. Cut in half lengthwise. Place on top of the set chocolate tart in a pleasing pattern.
Beat the cream. When it begins to take shape, add the powdered sugar and vanilla. Beat until fairly stiff.
Pipe decoratively around the top edge of the tart. Place the rest of the whipped cream in a bowl and pass it when you serve the tart.
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