Meanwhile, mix chia eggs* and let set up to congeal for about 5 minutes.
Mix dry ingredients well with a fork in a bowl.
Mix melted coconut oil and chia eggs into dry ingredients until a solid mass forms. It will be soft.
Place the crust mixture onto your rectangular stone or cookie sheet.
Spread the crust evenly over the stoneware, creating a lip on the crust with the side of your hands and spreading evenly over the stoneware with your palms while pressing down. It will be about 1/4 inch thick.
Place in the oven and bake for 15-20 minutes or until lightly browned.
Cool on a wire rack while preparing the topping.
For the Topping:
This part can be tricky as the different brands of milk and coconut cream (aka butter and manna) can vary. You may also use your own which may change the consistency too. Whatever you choose to do, make sure that you have approximately 1-1 1/2 cups of creamy frosting like topping to spread on your tart.
Mix the coconut cream with the top portion of the full fat coconut milk, the cream top.
Mix the vanilla and stevia in, tasting as you add.
Add optional coconut oil that has been slightly melted if it is not thick enough. Firm up in the refrigerator if desired. You may also wait to firm it up after you spread it onto the tart shell.
Top with berries in desired festive pattern or spread evenly while randomly mixing the berries. Either way it will be beautiful!
*How to make a chia egg: Place 1 tbs of chia seeds in a small dish with 3 tbs water and mix well with a fork. Let set until a jell forms, about 5 minutes. This is one chia egg.