Preheat oven to 350 degrees and spray a 9-inch round baking dish with cooking spray.
Add flour and butter to a food processor and pulse until fine crumbs form. Add sugar, salt, and water. Pulse a few more times until mixture comes together. Press dough into a ball and wrap with plastic wrap, then chill for about 15 minutes.
While the dough is chilling, prepare the filling. Mix all filling ingredients in a medium bowl until smooth.
Press dough into prepared baking dish. Place a sheet of wax paper on top f the crust and fill the dish with dry beans. Bake for 15 minutes. Remove from oven, remove beans and wax paper, and return to oven for 5 more minutes until crust is dry and firm but not browned.
Fill the crust with the prepared filling. Bake about 30 minutes until set (shake the dish slightly, when it no longer jiggles, it's set). Chill 1 hour before serving. For the topping, combine strawberries, sugar, honey, and water in a blender and pulse until smooth. Drizzle over chilled tart and serve.
Serve covered tightly, in the fridge up to five days.