In a medium sized bowl, mix together Unsalted Butter (1/2 cup), Coconut Sugar (3/4 cup), Egg (1), Vanilla Extract (1 teaspoon), and Heavy Cream (1 tablespoon).
In a separate bowl, mix together Whole Wheat Flour (1 1/2 cup), Baking Powder (1 teaspoon), Baking Soda (1/4 teaspoon), and Salt (1/2 teaspoon). Add dry ingredients to butter mixture and mix until well combined. Cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (180 degrees C). Spray a mini muffin pan with cooking spray.
Roll pieces of cookie dough in to 2-3 inch balls. Place them into the muffin pan and bake for 10-12 minutes.
Using the rounded end of the handle of a cooking tool, such as a ice cream scoop or large wooden spoon, press into each baked cookie while still in the pan to form a tart. Allow to cool and remove from pan.
In a separate bowl, combine the Cream Cheese (8 ounce), Powdered Confectioners Sugar (1/2 cup), Heavy Cream (1/4 cup), Vanilla Extract (1 teaspoon), and Orange Extract (1 teaspoon). Using an electric mixer, mix all ingredients until completely combined.
Spoon the filling mixture into a pastry decorating bag. Pipe into tarts.
Slice the Fresh Strawberry (1 1/2 cup).
Top with a strawberries slice. Serve and enjoy.