Preheat oven to 400°.

For Filling, combine cream cheese, maple syrup, and vanilla paste. Set aside.

For Tarts, combine almond flour, arrowroot starch, sugar, salt, xanthan gum, and baking powder in a medium bowl. Add shortening and cut in until mixture resembles coarse meal. Stir in water to form a dough.

Transfer dough to a surface lightly sprinkled with arrowroot starch. Roll dough out to a square, about 1/4-inch thick.

Cut dough into thirds horizontally and vertically to yield 9 smaller squares.

Working with one square at a time, make a slit with a knife about 1/4-inch in from the edge down each side, leaving opposite corners intact. Fold outer edge across dough to form a frame. Repeat with the other outer edge cut. (See video for visual.)

Repeat with remaining squares.

Place about a tablespoon of filling in the center of each square. Top with slices of strawberry. Place on a baking sheet lined with parchment paper.

Spray each tart with a quick squirt of cooking spray. Sprinkle with a bit of turbinado sugar, if desired.

Bake at 400° for 15 minutes or until golden. Allow to cool.

Combine Frosting ingredients to make a thick frosting. Place in a ziptop bag and snip corner to drizzle evenly over tarts.