Preheat the oven to 350°F (175°C).

In a bowl, mix together the flour, salt, and sugar. Add the butter and mix until the mixture resembles coarse crumbs.

Add ice water, one tablespoon at a time, until the dough holds together. Press the dough into a tart pan and freeze for 15 minutes.

Line the tart crust with parchment paper and fill with pie weights. Bake for 30 minutes, then remove weights and parchment and bake for an additional 10 minutes until golden brown. Let cool.

In a mixing bowl, beat the cream cheese and sour cream together until smooth.

In another bowl, whip the heavy cream until soft peaks form, then fold into the cream cheese mixture.

Spread the cream cheese mixture into the cooled tart crust and drizzle with dulce de leche.

Top with sliced strawberries.

Refrigerate the tart for at least 1 hour before serving. Dust with confectioner's sugar before serving.