Preheat your oven to 180 Celsius/360 Fahrenheit.
Blend your eggs with the coconut oil, vanilla and sweetener, if using. I used my food processor, bit this can be done with a stick blender.
Sift in the coconut flour and combine.
Your dough should be soft, but not too sticky. If needed, add a little more coconut flour to get the right consistency. You can also stick the dough in the fridge for 10 minutes to cool it down - this will also make it easier to roll out.
You now have 2 options: Either roll out the dough between 2 sheets of baking paper. Or press it directly into a pie form that you have greased well with coconut oil.
Bake for around 10 minutes or until lightly browned at the edges.
Now make your filling: Separate the eggs and beat the egg whites in a clean!! and dry!! porcelain or metal bowl with a hand-held or electric metal whisk. As you can see in the picture, I used an old school whisk and around 2 minutes of muscle power. You can do it too! Don't even think about stopping until stiff peaks form :)
Combine the mascarpone and the egg yolks, then add the vanilla and sweetener.
Gently fold in the stiff egg whites.
Once the tart base has cooled down, add the mascarpone mix.
Cool in the fridge until serving (at least 1/2 hour).
Just before serving, add the strawberries - sliced, halved or whole, however you prefer.