Preheat oven to 350 degrees
In a bowl, combine sugar, flour, black cocoa powder, and salt. Pour in melted butter and combine thoroughly (you might need to use your hands).
Pat the crust mixture into 5 individual sized tart pans, make sure they have removable bottoms. Press it on the sides gently. Bake until set, about 10 minutes. Set aside.
For the filling, heat heavy cream until it starts to lightly bubble, do not boil. Place chocolate chips in a bowl and pour heavy cream over. Cover and let sit for 2 minutes.
Uncover and stir chocolate until fully mixed together. Add salt and room temperature butter and mix until the butter is combined. Divide filling into the five tart pans and let sit until room temperature.
For the whipped cream, crush the freeze dried strawberries and set aside. In a bowl using an electic mixer, whip together heavy cream and powdered sugar until cream has stiff peaks. Add in the powdered strawberry and continue to whip until incorporated. Top the tarts with the strawberry cream and enjoy!