Cream the butter, sugar, and salt together in a bowl. Then add the flour and water and gently knead the dough together. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. Grease a 24 cm tart pan with butter. Then roll out the dough on a floured surface and place it in the tart pan. The bottom and sides of the pan should be covered.   

Grate the marzipan coarsely and beat it together with the powdered sugar and the softened butter in a bowl. Beat in the eggs one at a time and then the flour. Pour the mixture over the tart base and bake at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven for 25 minutes.  Remove the tart from the oven and sprinkle the chocolate evenly over the top. When the chocolate melts, you can spread it evenly over the tart.  Let the tart cool afterwards.  

Start by whisking the egg yolks together with the sugar and cornstarch. Then bring the milk to a boil in a heavy-bottomed pot. Pour the milk into the bowl with the egg mixture while whisking vigorously. Pour the mixture back into the pot. Split the vanilla bean, scrape out the seeds, and add it all to the pot. When the vanilla cream thickens, remove the pot from the heat and sprinkle sugar over the cream and let it cool. While the cream is cooling, whip the cream into a light whipped cream. When the cream has cooled, mix it with the whipped cream. Remove the vanilla bean from the cream and spread the cream over the cooled tart.  

Rinse your strawberries and clean them. Remove the tops and halve them.  Place them in a neat layer over the cake, and it's ready to serve.