In a mixing bowl, combine all-purpose flour, cocoa powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Gradually add cold water, mixing until the dough holds together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C). Line the tart crust with parchment paper, fill with baking weights or dried beans, and bake for 15-22 minutes.

Remove from the oven and allow the crust to cool completely before filling it with the ganache.

In a small saucepan, heat heavy cream over medium heat until it simmers, then pour it over chopped dark chocolate. Let it sit for 5 minutes to melt.

Stir the mixture gently until smooth and glossy; mix in vanilla extract.

Pour the ganache into the cooled tart crust, smooth the top, and refrigerate for at least 2 hours to set.

Once set, arrange fresh strawberries on top. Dust with powdered sugar before slicing.

Slice using a warm knife for clean edges. Serve chilled or at room temperature.