Beat together the butter, 4 ounces cream cheese, and powdered sugar together. Gradually add in the flour and salt. Mix in the ground almonds by hand, the dough will be stiff by this point. Shape the dough into a disk and wrap with plastic wrap. Chill in the fridge one hour.

Place the dough onto a lightly floured surface and roll out into a 12 inch circle.

Press the dough into a round tart pan and trim the edges. There will be a little bit of extra dough. Lightly prick the sides and bottom with a fork.

Bake at 400 degrees for 22-27 minutes.

Remove to a wire rack and cool completely before filling.

For the filling, beat together the nutella, remaining 4 ounces cream cheese and whipped topping.

Spoon into the cooled tart shell and top with sliced strawberries. Gently remove the tart from the pan before serving.