Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the dough in a non-stick tart pan and press out, going up the sides.
Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.
Bake for 20 minutes, then allow to cool at room temperature.
To make the filling
Add the strawberries, mascarpone, cream cheese, vanilla extract, swerve confectioners and some of the heavy cream in the bowl of a food processor. Mix until smooth and creamy. Add in the Xanthan gum and continue mixing. If the mixture is too thick, add the remaining heavy cream.
Pour into the cooled tart crust and smooth out.
*Optional: Top with sliced strawberries and whipped cream. Enjoy!
Chill in the fridge for at least 1-2 hours or until set.
*Macros are without toppings. Be sure to adjust according to the toppings you use.