Preheat oven to 350 degrees F.

In mixing bowl, combine dry ingredients. Using spatula, gradually incorporate wet ingredients until flour absorbs all moisture.

Using hands, knead mixture until it reaches desired texture. If the dough feels too dry, add water gradually, one teaspoon at a time. Shape dough into smooth ball.

Place sheet of plastic wrap on counter and place dough in center. Place another piece of plastic wrap over dough and roll out with rolling pin into circle about 1 inch larger than edge of tart pan. Use 8-inch tart tin with removable bottom.

Peel off top plastic wrap, invert dough over the tart pan. Peel off wrap and push it down with fingers. If dough breaks, just press it together with your fingers. Trim edges and pinch together. Pierce bottom of crust dough with fork.

Bake 15-18 minutes or until lightly browned. Allow crust to cool completely.

In mixing bowl, place scooped out solidified cream that has risen to top of can of chilled coconut cream. With electric hand mixer, beat cream until whipped.

Add remaining lemon cream ingredients and continue to beat until smooth (Note: Drained tofu weighs about half as much as solidified cream).

Taste and add more sweetener, if desired.

In saucepan, whisk together strawberry jam and 2 tsp. water and bring to boil. Transfer to small container to cool.

Spread lemon cream into crust and decorate with strawberries. Drizzle strawberry jam mixture on top of strawberries, if desired. Chill in refrigerator prior to serving.