Preheat oven to 375 F, and oil or grease a muffin pan or line with silicone baking cups.
In a small pinch bowl mix chia seeds and water. Set chia seed mixture in the fridge for 6 minutes to set and gel.
In a large mixing bowl combine: 1 ½ cups chopped strawberries, ¼ cup sweetener of choice, and 1 tbsp coconut flour. Toss and mix the strawberries to coat them in the sweetener and coconut flour. Add chia seed gel and mix in.
Let berry mixture set on counter for 25 minutes.
While the filling is setting, you can make the crust.
In a large bowl add all tart crust ingredients and mix well with a fork until dough forms.
Squeeze dough with hands into 6 ball shapes. Place dough balls into the muffin pan and press and mush dough around until at least half of muffin depression is covered with the crust. Bake at 375 for 6 to 10 mins. Remove and cool.
Once the 25 minutes is up and berry mixture has thickened a little, then
fill each tart crust with strawberry filling to just below the top of crust.
Cover the top of muffin pan with a sheet of parchment paper or foil (to keep crust edges from burning). Bake for 15 to 20 minutes. You can take the parchment paper off for the last 2 or 3 minutes to brown. Remove and cool completely.
While tarts are cooling, you can make the chocolate ganache.
In a small sauce pan over medium heat add : butter, cream, cocoa powder and powdered sweetener of choice. stir and heat until slightly bubbling and remove from heat. Add vanilla extract and mix in.
Spoon and spread a little chocolate ganache over the top of each tart . Refrigerate the tarts for at least 25 minutes or more to let the chocolate solidify and the fruit filling set. Crust will also be easier to remove from the pan once refrigerated. A butter knife can be slid around the outside of crust to loosen form muffin pan, or if you used silicone baking cups, then just peel off.
Nutritional Data for Low Carb Version (using Swerve and stevia sweeteners): Serving Size: 1 tart out of 6 tarts, Cal: 215, Carbs: 9 g / Net Carbs: 4 g, Fiber: 5 g, Fat: 19 g, Protein: 3 g, Sugars: 3 g, Sodium: 156 mgNutritional Data for Paleo Version (using coconut sugar and honey option): Serving Size: 1 tart out of 6 tarts, Cal: 285, Carbs: 28 g / Net Carbs: 23 g, Fiber: 5 g, Fat: 19 g, Protein: 3 g, Sugars: 23 g, Sodium: 156 mg*all nutritional data are estimates based on the products I used*