Base: Preheat the oven to 180 degrees C. Grease and lightly flour a rectangular or round springform tart tin and set aside.
In a food processor, combine the flour, butter and egg. Pulse several times until a soft dough ball is formed and easily separates from the bowl. Divide in smaller pieces, flatten between your palms and slowly cover base and edges of the prepared tart tin. Prick all over with a fork, then cover with foil and fill with dried beans to bake blind.
Bake in the preheated oven for 10 minutes. Remove and discard the foil and dried beans, then cook uncovered for an additional 5 minutes, or until slightly golden. Remove from the oven and allow to cool.
Filling: Spread the Nutella evenly over the base then add a thin layer of strawberry jam on top.
In a bowl, whisk the cream with the sugar until peaks are formed. Spread over the tart with the back of a spoon, making soft peaks. Arrange fresh berries on top and serve.