To make the crust, pulse the strawberries and almonds in the food processor until they are finely ground, then mix in the erythritol, butter, and salt. Blend until it’s all mixed.
Press the mixture into the bottoms of the eight liners or ramekins as evenly as possible They should be about 1/2 inch thick.
To make the ganache, heat the cream in a small saucepan over medium-low heat until small bubbles start to break the surface and it's almost simmering. Take the cream off the heat and put all the chocolate into the cream. Let it sit for about a minute for the chocolate to soften. Then gently stir the mixture until it is glossy and all the chocolate is melted. Add the butter and stir gently until it has melted and is mixed in.
Pour a layer of ganache over each crust layer, then transfer them to the freezer to set while you make the strawberry mousse.
Puree the strawberries to a liquid and strain through a fine sieve. They should yield approximately 1/2 cup of strawberry puree.
Beat the whipping cream until soft peaks begin to form, then sprinkle the Keto Chow over the top and mix briefly. Finally add the strawberry puree and whip until it is fully combined. The mixture will be soft but spoonable.
Top the crust and chocolate layer with a generous layer of strawberry mousse and return to the freezer to set. Freeze for about an hour until you can remove the muffin liners from the mini tarts to reveal the layers.
To serve, decorate with crushed freeze-dried strawberries, melted chocolate, or whipped cream.
Store extra tarts in an airtight container in the freezer.
Keto Chow used regular almonds (unblanched) and they taste wonderful. The power of your food processor will change the texture, and the color of your dried strawberries will change the color of the bottom layer.