Spread the strawberry preserves evenly along the bottom of the 9-inch chocolate tart.
Meanwhile, place the coconut milk in a small pot and bring to a boil.
Have the chocolate chips ready in a stainless steel or glass bowl.
Pour the hot coconut milk over the chocolate. Let set for 1 minute.
Gently whisk until the chocolate and coconut milk are combined and smooth.
Pour the chocolate ganache into the tart. Let rest until room temperature.
Refrigerate until set.
When ready to serve, decorate the tart with fresh strawberries.
