Instructions

• Preheat oven to 180°C (356°F).
• If the coconut oil is solid, melt it so it is liquid. In a bowl or food processor, combine 2 eggs, 120 g coconut oil, 1 teaspoon vanilla extract and 1 teaspoon powdered sweetener; blend until smooth.
• Sift 100 g coconut flour into the wet mixture and mix until a soft dough forms. The dough should be soft but not overly sticky. If it feels very soft or loose, chill it for 10 minutes to firm up.
• Line a tart or pie pan with parchment paper or grease it with a little coconut oil. Either roll the dough between two sheets of parchment to an even thickness and transfer it into the pan, or press the dough directly and evenly into the pan to form the base and slightly up the sides.
• Bake the crust for about 10 minutes, or until the edges are lightly browned. Remove from the oven and let the crust cool completely in the pan.
• While the crust cools, separate 2 eggs into yolks and whites. Place the egg whites in a clean, dry bowl and beat with an electric mixer or hand whisk until stiff peaks form.
• In a separate bowl, combine 250 g mascarpone, the 2 egg yolks, 1 teaspoon vanilla extract and 1–2 tablespoons powdered sweetener (use 1 tablespoon for less sweet, 2 for sweeter). Mix until smooth and homogeneous.
• Gently fold the beaten egg whites into the mascarpone mixture in two additions, using a folding motion to keep the mixture light and even.
• Spoon the mascarpone filling into the cooled tart crust and smooth the top.
• Chill the tart in the refrigerator for at least 30 minutes to set.
• Just before serving, top the tart with 200 g strawberries, sliced, halved, or whole as you prefer.