Prepare the tart crust by mixing flour, sugar, and butter.
Add egg yolk and mix until the dough forms.
Chill the dough before rolling it out.
Roll out the dough and fit it into a tart pan.
Blind bake the tart shell until golden.
Prepare the cheesecake filling by beating cream cheese and sugar.
Add vanilla extract and lemon juice; mix until incorporated.
Whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cheesecake mixture.
Pour the filling into the cooled tart shell and smooth the top.
Chill the tart until set, about 4 hours.
Top the tart with fresh strawberries just before serving.
