In a bowl, whisk together flour, powdered sugar and salt. Set aside.

Work in butter and egg yolk with a pastry blender or with your fingers, until pea size pieces are formed.

Add ice water, one tablespoon at a time, until dough comes together.

Form dough into a disc. Wrap in plastic and refrigerate for one hour.

On a lightly floured surface, roll dough to a scant 1/4-inch thickness

Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans.*

Dock the bottoms of pie crusts with a fork. Freeze for 30 minutes.

Heat oven to 375ºF. Place tart pans on a large baking sheet.

Line tart shells with six 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights.)

Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.

Transfer to cooling rack to cool completely.

Pass the strawberry purée through a mesh sieve to remove large seeds.

In a medium saucepan, simmer the strawberry purée until it's reduced by half. Stir in the sugar and continue cooking over medium heat, until the sugar is dissolved. Transfer to a medium bowl.

Meanwhile, place 3 tablespoons of water into a small bowl. Sprinkle gelatin powder over the top of water. Let sit until water is absorbed, about 5 minutes.

Pour the gelatin mixture into the warm strawberry reduction mixture and stir until fully incorporated.

In a large bowl, beat cream cheese on low speed with an electric mixer until smooth.

Add extracts and beat until combined.

Add the strawberry reduction mixture to the cream cheese a little at time. Beat until well combined.

In a medium bowl, beat heavy whipping cream with an electric mixer at high speed until stiff peaks form.

Fold whipped cream into strawberry mixture.

Spoon into cooled tart shells. Smooth tops with a small offset spatula. Refrigerate for two hours. Garnish with sliced, fresh strawberries.