Preheat the oven to 350ºF / 175ºC. Grease a non-stick tart tin.
To make the crust, stir the almond flour and powdered erythritol together in a large bowl.
Heat the coconut cream for the crust until liquid Remove from heat and stir in the vanilla extract.
Stir the liquid into the almond flour mixture to make a very crumbly dough.
Press the dough into the bottom of the lined pan, and the sides. Bake for about 13-17 minutes, until set and golden on the edges.
Meanwhile, make the creamy filling. In a bowl, whisk strawberry jam with Greek yogurt, and vanilla extract
Spread the cream filling onto the crust. Top with overlapping layers of sliced strawberries. Cool completely. Refrigerate for at least an hour, until the cream filling is firm, before slicing.