Easy Strawberry Tart


For the Crust

2 1/2 cup Almond Flour

1/4 cup Powdered Erythritol (sub any granulated sweetener)

1/3 cup Coconut cream (from a can, refrigerated to separate - use solid part)

1/2 tsp Vanilla

For the Filling

2 cup Coconut cream (from a can, refrigerated to separate - use solid part)

1/2 cup B Powdered Erythritol (don't use granulated, but can sub any liquid sweetener)

1/2 tsp Vanilla

12 oz Strawberries (thinly sliced)

Preheat your oven to 350, then line a 9" springform cake pan with parchment paper.

For the Crust

Stir almond flour and erythritol together in a bowl.

Heat coconut cream until liquid, in a sauce pan.

Remove from heat and stir in vanilla, then stir into almond flour mixture to make a crumbly dough.

Press dough into the bottom of the lined pan and about an inch up the sides and over the bottom.

Bake for 13 to 17 minutes, until set and golden on the edges.

Let crust cool 30 minutes. This is important to prevent the cream filling from melting when you add it.

Meanwhile, make the cream filling.

For the Filling

Using a hand mixer with a CHILLED whisk attachment and a CHILLED bowl, beat coconut cream for 5 minutes, until smooth and fluffy.
(You shouldn't have any liquid, but if any forms, drain it off.)

Beat in erythritol and vanilla. (You can adjust sweetness to taste.)

Spread cream filling onto the crust, then top with overlapping layers of sliced strawberries.

Refrigerate for at least an hour, until the cream filling is firm, before slicing. Enjoy!
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