Add the crust ingredients to a food processor and pulse until they come together in a ball. Press in the bottom and up the sides of the tart pan. Bake for 10 minutes.
Meanwhile, stir together the ingredients for the filling. It will be very thick. Drop spoonfuls on top of the parbaked crust. Smooth very gently with an offset spatula. Return to the oven and bake for another 25-30 minutes or until slightly firm to the touch in the center.
Notes
Nutrition: This tart has 14 slices each with 3 NET carbs.To Store: Keep airtight in the fridge or at room temperature. To Freeze: Cover the tart with plastic wrap or tin foil tightly. Then place in a freezer-safe container for up to 2 months. Thaw before serving. Notes on Sweeteners: