Preheat oven to 350℉. Grease a tart pan. In a bowl, combine all crust ingredients in a bowl. Start with 3 tbsp coconut oil and if the mixture still needs more moisture to come together, add the last tbsp.
Transfer crust mixture to tart pan. Using your hands, evenly press mixture into pan. Poke several holes in the crust and bake for 15-20 minutes, or until crust is golden brown. Allow to chill fully.
Spoon only the solid part of the refrigerated coconut cream into a bowl. Using an electric mixer, whip coconut cream for a few seconds, until it resembles a whipped cream consistency. Be careful not to over-whip! You can also use heavy whipping cream if you consume dairy.
Add maple syrup and optional sweetened condensed milk or coconut milk and whip again.
Transfer whipped cream mixture to cooled tart crust and spread evenly with a spatula.
Top with sliced fresh fruit.
Drop Care by Design Full Spectrum CBD Drops onto fruit. Add a drizzle of honey and enjoy immediately.