Preheat the oven to 350F.

In a medium bowl, combine the almond flour, cane sugar, melted coconut oil, vanilla, salt, and water. Mix with a fork until it's evenly moist and forms a ball.

Press dough into a tart pan {mine is 14 x 4 but a round tart around 7-8 inches should be okay too. Or you can use a bigger pan and only crust the bottom and not the sides}, being careful to press firmly in corners and along the sides.

Bake in preheated oven for about 15 minutes, turning pan halfway. Remove and cool completely before filling.

When crust is cooled off, make the cream! In a stand mixer with a whisk, beat the cream cheese until smooth and creamy.

Add in the heavy cream, then turn mixer on high and whip it. Be sure to stop and scrape the sides with a spatula a few times.

Once whipped cream is stiff, sprinkle in the 2 tablespoons of sugar and mix in.

Spread the cream filling onto the crust, smoothing the top with a spatula.

Top with prepared fruit, and either serve immediately or refrigerate until ready to eat.