Preheat oven to 160°C (320°F). Line the bottom of a 20 cm (8 inch) loose bottom tart tin
To make the crust:
Add all the crust ingredients to a food processor or large bowl. Mix until well combined. Press the mixture into the tart tin to form a crust.
Bake the crust in the oven for 10 minutes or until the edges are slightly golden. If you're making it gluten free, watch the crust closely as almond meal burns quickly!
Allow the crust to cool in the tart tin.
To make the filling:
Optional: When the crust has cooled, spread the jam inside the crust on the bottom and sides
Add the remaining filling ingredients to a blender and blend until as smooth as possible. Pour the filling mixture into the tart.
Place the tart in an airtight container and set it aside in the fridge to set for at least 4 hours.
Slice the strawberries as desired and use them to decorate the tart. Serve the tart immediately.
Store leftovers in an airtight container the fridge for up to 3 days. The tart without the strawberries can be frozen for up to 1 month.
* For a gluten-free crust, use 1 ¼ cups (125g) almond flour/meal and 1 tbsp ground chia or flax seeds and 1 tbsp any light coloured sweetener instead of the plain flour. Add the butter/margarine/oil, icing sugar and water as well.