Mix flour, 50 g sugar and salt. Add the egg and butter in pieces, first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough. Grease a tart mould (26 cm Ø).
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the mould with the dough, press it down and remove any protruding edges. Chill for about 1 hour.
Place baking paper on the dough, add dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove dry peas with baking paper, bake for another 10-15 minutes, let cool off.
Meanwhile wash, clean and chop 600 g strawberries. Mix with 200 g jam sugar in a pot and let it stand for about 1 hour. Then bring to the boil and simmer for about 3 minutes, stirring several times.
Puree and leave to cool.
Spread the strawberry mixture on the bottom and smooth it down. Chill for about 1 hour. Chop the chocolate. Heat the cream and melt the chocolate in it while stirring. Let it cool down for about 1 hour, stirring again and again.
Spread the chocolate cream on the strawberry mixture and chill for at least 4 hours. Remove the tart from the mould. Wash, clean and quarter 150 g strawberries. Spread them in the middle of the tart. Dust the tarte with icing sugar.