Preheat the oven to 350ºF and lightly grease a 9″ tart pan with removable bottom. Cut a circle from parchment paper to line the bottom of the prepared tart pan.

Set the pan aside and make the cookie pizza base by combining the almond flour, coconut sugar, sea salt, baking powder, and tapioca starch until completely combined. Add the melted coconut oil, egg, and vanilla extract, and mix until a stiff cookie dough forms.

Spread/pat out the cookie dough with a spatula as evenly as possible into the prepared pan. Bake for 15-18 minutes or until it’s puffed in the middle and a toothpick comes out clean. Set the cookie pizza base on a cooling rack to cool completely.

Meanwhile, make the cheesecake topping by beating the cream cheese in mixing bowl with an electric mixer until no lumps remain. Then add the honey, vanilla extract, lemon zest, lemon juice, and sea salt. Beat to combine for 1-2 minutes. Then add the whipping cream, and beat for an additional 2 minutes, or until light and fluffy.

At this point in the recipe the cookie pizza base and cheesecake filling can be refrigerated separately until you’re ready to serve the tart, or up to 8 hours.

When you’re ready to serve the tart, place the cookie pizza base on a serving plate or cake stand, and spread the cheesecake filling evenly over the top.

Place your choice of fruit in a pattern over the top.

Serve immediately serve, or lightly cover an refrigerate again up to 4 hours. The tart can be kept for 2-3 days, but the fruit does become more soggy as time passes.