Beat the butter until fluffy. Add the eggs one by one. It is important that the butter is soft, give it at least 20 minutes before baking from the refrigerator.
Mix the grated almonds, almond flour, locust bean gum, erythritol and baking powder in a bowl. Slowly stir them into the butter and egg mixture.
Scrape out half a vanilla bean and fold it into the batter.
Grease the tart pan well. Sprinkle ground almonds into the mold so that the dough does not stick to it later.
Pour the dough into the pan and bake for 15 minutes at 180°.
For the topping
Meanwhile, you can prepare the cream. Very important: Apply it only when the dough is later completely cold!
Mix curd, yogurt, erythritol and lemon zest in a bowl. Mix well and taste whether the sweetness is enough for you. If not, sweeten it up!
Wash the strawberries, remove the leaves and cut them into small pieces. Put them aside.
Turn out the cake batter from the mold. Spread the cream on the cake and spread the strawberries on top. Done!