In a medium-sized bowl, mix together the flour, sugar, salt, and cinnamon until blended. Cut the butter into pea sized pieces over the bowl, stopping to stir every few minutes to coat the butter pieces in the flour mixture.

Use your fingertips to pinch the butter pieces in the flour until the mixture resembles the texture of damp sand. Add the water and stir to combine, then knead the dough with your hands until it comes together, about 10 to 30 seconds. If the dough sticks together when you grab it and squeeze it in your hand, it's fine. If it falls apart, add another tablespoon or two of water.

Transfer the dough to a clean surface, pat it into a circle, cover it, and place it in the freezer for 15 minutes.

Preheat the oven to 350 degrees Fahrenheit. Roll out the dough into a roughly 12-inch circle and transfer it to a greased 9-inch tart pan, trimming off any excess edges. Use a fork to poke holes all over it and place it in the freezer for 15 minutes.

Cover the crust with foil, pressing it into the corners to make sure it comes in contact with all of the surface of the tart. Place the pan in the oven and bake for 20 to 25 minutes, remove the foil, and then bake for another 10 to 15 minutes or until the edges of the tart are lightly golden. Remove from the oven and set aside to cool to room temperature.

Beat the cream cheese, coconut milk, honey, and vanilla extract in the bowl of a stand mixer at medium speed until smooth, stopping to scrape down the sides of the bowl as needed.

Empty the filling into the cooled tart shell, cover, and refrigerate for 3 hours. Top with the fresh sliced strawberries and serve immediately, or cover and refrigerate and serve chilled later on. Will keep covered in the refrigerator for about 3 days.