Preheat oven to 350 degrees F.
Have ready an ungreased tart pan.
Pulse the butter, salt, sugar, and flour in a food processor until the texture of crumbs.
Add the sour cream, then process until the dough comes together.
Pat the dough together into a ball and let rest for 5 minutes.
On a floured surface, roll out your dough to 1/8 inch.
Cut tart shells using a scalloped round cutter.
Place the dough rounds into an tart pan, use your fingertips to press the dough down.
Pierce the bottoms of the tarts with a fork.
Bake for 12-14 minutes until light golden brown.
Remove from the oven and transfer to a rack to cool.
Combine cream cheese, sour cream, sugar and lemon zest in small bowl.
Beat until smooth.
Spread evenly into cooled tart shells.
Top with sliced strawberries, pressing into cream cheese mixture slightly.
Dollop some filling on top.
Refrigerate until chilled.