Mix together the ground flax seed and water and let sit for 5 minutes - it will thicken up to a gel-like texture.
Combine the flax seed mixture with the almond flour, vanilla extract, and salt.
Press the dough into a tart pan. Poke some holes in the bottom of the crust using a fork.
Bake at 425 degrees for 20-25 minutes, or until the crust is golden brown.
Vanilla Cream Filling
In a small bowl, whisk together the agar powder, cornstarch, and almond milk.
Add the coconut cream, sugar, and agar/cornstarch mixture into a pot. Whisk thoroughly.
On medium heat, bring to a boil and then remove immediately from the stove. It should be nice and thick at this point. Whisk in the vanilla extract and lemon juice.
Transfer the mixture to a blender or use an immersion blender. Be SUPER careful while blending, because you definitely don't want the hot liquid to splatter everywhere. Blend for one minute. This will create a lighter texture.
Pour the filling into the tart crust. Set it in the fridge until the filling is firm (1-2 hours.)
For the topping, mix strawberries with a little sweetener (like agave or maple syrup.) Place the strawberries right on top of the tart when it's set.
Best served the day of, but still tasty the day after.
Vegan Strawberries and Cream Tart https://www.karissasvegankitchen.com/vegan-strawberries-cream-tart/