Preheat the oven to 350ºF and alter the rack to the center place.
Butter a 9-inch tart pan. Place the almond flour, coconut flour, sugar, gelatin, arrowroot and sea salt within the bowl of a meals processor. Press 2-3 occasions to mix. Add butter or coconut oil and pulse 10 occasions to mix then course of till combination types a dough. Press the dough into the underside and sides of the tart pan. Place the tart pan on high of a baking sheet. Bake for 12 minutes or till golden. As quickly because the crust comes out of the oven, sprinkle the chocolate on high. Let the chocolate sit for 3 minutes after which, utilizing an offset spatula, unfold the melted chocolate evenly over the bottom. Let cool for quarter-hour after which place the pie within the fridge.
Pour the coconut milk right into a medium saucepan and produce to a simmer. In the meantime, place the yolks and sugar within the bowl of the rested combination. Utilizing a whisk attachment, beat the combination on medium-high warmth for 3 minutes till very thick. Cut back velocity to low and add arrowroot. Beat till integrated. With the mixer on low, slowly (very slowly) add the recent coconut milk to the egg combination. When all of the coconut milk has been added, pour the coconut milk and egg combination into the saucepan and warmth over low warmth. Whisk always till the combination types a thick pudding. Take away from warmth and stir in vanilla, butter, and almond extract. Pour the custard into a big bowl. Place a chunk of parchment paper instantly on high of the pastry cream (this may forestall pores and skin from forming). Cool for about 45 minutes.
Pour the cooled custard over the chocolate within the tart pan and unfold evenly. Cool for about 3 hours. Place the strawberries lower facet down on high of the custard and drizzle with melted chocolate. Attend.
