Place the almond flour, shredded coconut, coconut palm sugar, coconut flour, and salt in the bowl of a food processor and process for several minutes until the mixture starts to form large crumbles. You want to process it long enough that the crust starts to stick together easily when pressed(almost like you're making a nut butter, but not quite to that point), but not so long that the oil separate from the nuts and coconut (this will make your crust greasy and not crisp like it should be.
Divide the crust mixture between four greased tart pans with removable bottoms (about 3-4 inches in diameter, each). Use the back of a spoon to press the crust evenly over the bottom and sides of each pan. Press firmly! Pop in the freezer and make the filling.
TO MAKE THE FILLING:
Place the cashews, lemon juice, vanilla, coconut oil, agave, salt, and water in a high speed food processor and blend until perfectly smooth.
Remove the tart shells from the freezer and divide the filling evenly among them, tapping them on the counter to smooth the filling. Place back in the freezer until frozen. Remove from the freezer and store in the fridge.
When ready to serve, remove tarts from pans by heating the outside of the pan slightly (you can do this by running a hot, wet rag over the pans, or even rubbing your hands around the base and sides of the pans) and removing the tarts from the sides and bottoms.
Top tarts with crushed pistachios, tiny lemon slices, and toasted coconut.
Store in the refrigerator. Tarts will keep for several weeks.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/03/30/raw-meyer-lemon-cream-tarts/