In a large mixing bowl, add flour, granulated sugar, kosher salt, and ground freeze dried strawberries and mix until combined.

Grate frozen butter into the flour mixture. Mix the flour mixture and butter together until the butter is coated.

Pour in ice cold water gradually and mix the dough until it comes together, being careful not to overknead.

Roll out the dough into a large square, wrap in plastic wrap, and chill in the fridge for at least 2 hours.

In a pot, combine frozen strawberries, sugar, lychee, lychee syrup, kosher salt, and vanilla extract. Cook until it reduces to thick jammy paste.

Cut the dough into rectangles and assemble the tarts with the filling. Bake for 30 minutes.

Beat egg white until frothy, then gradually add powdered sugar to make icing. Add ground freeze dried strawberry, kosher salt, and vanilla.

Pipe icing onto the cooled tarts, sprinkle extra ground strawberry, and let the icing set before serving.