Place the pastry ingredients in a food processor and blend until smooth and a dough appears.
Remove the dough and shape into a ball. Cover with parchment paper and place in the fridge for 30 minutes to chill.
In a bowl, beat the eggs until fluffy
Add the erythritol, melted butter and vanilla.
Add coconut and stir until combined.
In a small saucepan add the strawberries, erythritol and water.
Bring to the boil and then simmer for 5 minutes until cool.
Remove from the heat and gently mash.
If the mixture is too runny, add ½ teaspoon xanthan gum to thicken
ALTERNATIVELY use 2 tablespoons strawberry chia jam
Lightly grease either a muffin tin or small tart cases. (I used silicone cases)
Remove the pastry from the fridge and cut into 6 even pieces.
Shape the pastry piece into a ball and then press the pastry into the case, spreading it out evenly.
Spoon the strawberry mixture on the bottom of the pastry case.
Add the coconut mixture and fill up to the top of the pastry case.
Bake at 190C/375F degrees for 25-35 minutes until the top of the tart is golden and firm.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.