Cut butter into pieces. Knead butter, egg yolks, flour and icing sugar first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes
Roll out the dough rectangularly (approx. 14 x 38 cm) on a floured work surface. Line a greased rectangular tart mould (approx. 10 x 34 cm; with lift-off base) with the dough. Cut off protruding edges or fold them inwards and press firmly. Line the tart with baking paper and fill with dried peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove baking parchment and dry peas and bake for another 5 minutes until golden brown
Remove the tart, let it cool down a little and remove from the mould. Let the tarte cool down on a cake rack. Roughly chop the chocolate and melt in a bowl over a warm water bath. Brush the tarte with chocolate thinly and chill until the chocolate is firm
Wash and clean the strawberries. Mix cream cheese, lemon juice, vanillin sugar and sugar. Whip the cream until stiff, allow the cream firmer to trickle in and fold into the cream. Spread the cream over the tart. Place the strawberries on the cream and chill until serving
waiting time approx. 1 1/4 hours