Preheat oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.

In a medium bowl, combine almond flour, granulated erythritol, salt, melted butter, and 1/2 teaspoon vanilla extract until a crumbly dough forms.

Press the dough firmly and evenly into the bottom and up the sides of the prepared tart pan.

Bake for 12 to 15 minutes or until the edges are lightly golden brown, then remove from the oven and allow to cool completely on a wire rack.

In a large mixing bowl, beat the mascarpone cheese, powdered erythritol, 1 teaspoon vanilla extract, and lemon zest with an electric mixer until smooth and creamy.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated and light.

Spread the mascarpone filling evenly over the cooled tart crust.

Arrange the sliced strawberries in a decorative overlapping circular pattern on top of the filling.

Refrigerate the tart for at least 2 hours to set before slicing and serving.