Preheat oven to 375 degrees F. Grease tart pan with butter.

In mixing bowl, mix together crust ingredients until well combined and dough forms. (Note: Use hands if needed.)

Evenly press dough into pan, taking time and care to mold it into a crust as perfectly as possible. Bake 15 minutes, after which point, turn oven down to 325 degrees F. (Note: Crust is not meant to be finished in this step and will be baked again.)

In saucepan over medium-low heat, heat coconut cream and milk until slightly simmering.

Add chocolate and stir until melted and smooth. Add coconut sugar, maple syrup and sea salt and whisk until well incorporated. Whisk in eggs until filling is completely smooth.

Pour filling into tart shell and bake at 325 degrees F for 15 to 20 minutes until filling is set. (Note: If any bubbles or cracks form on surface, take out immediately as these indicate that tart is beginning to be over-baked.)

Arrange strawberries on top to finish.

In double boiler or saucepan, melt chocolate bar and drizzle over top of tart. (Note: Tart is best served at room temperature on day it is made.)