Place the fresh strawberries in a food processor and blend until smooth and liquid, with no large pieces remaining.
1 cup fresh strawberries
In a medium saucepan, combine the strawberry puree, lemon zest, lemon juice, maple syrup, melted coconut oil, and a pinch of salt. Whisk over medium heat until the mixture begins to simmer and thickens slightly, about 5-7 minutes, releasing a fragrant citrus aroma.
1 large lemon, 3/4 cup maple syrup, 1/4 cup coconut oil, 1 pinch salt
Reduce the heat to low and cook for an additional 3-4 minutes, stirring constantly, until the mixture is glossy and coats the back of a spoon.
Meanwhile, prepare the crust by mixing the vegan graham cracker crumbs with melted coconut oil in a bowl until well combined, resembling wet sand.
1 cup vegan graham cracker crumbs, 1/4 cup coconut oil
Press the crumb mixture evenly into the bottom and up the sides of a tart pan using the back of a spoon or your fingers to create an even crust.
Pour the hot strawberry lemon curd filling into the prepared crust, smoothing the top with a spatula. Place the tart in the refrigerator for at least 4 hours until fully chilled and set.
