Place the cashews for the filling in a bowl, cover with water, and set aside to soak for at least an hour. (If you have the time, do this the night before!)
Preheat oven to 375°.
Combine the almond flour, coconut flour, coconut sugar, salt, and lemon zest in the bowl of a stand mixer and stir to combine.
Cut the cold butter or ghee into chunks and add to the mixture along with the egg.
Combine on a low speed until the mixture appears the consistency of wet sand. (There will be some butter chunks - this is ok!)
Press the mixture into the tart pan, making sure to fully cover the bottom and all the way up the sides of the pan.
Bake in the oven for 20-25 minutes, until a golden brown color. Remove from oven and set aside (or place in fridge) to cool.
To make the filling, place the coconut milk, soaked cashews, honey, and lemon juice into the bowl of a food processor and run until the mixture is smooth. Scrape into a bowl and set aside.
Place the water in a small bowl, and sprinkle the gelatin on top. Set aside.
In a small saucepan over low heat, add the egg yolks, whisking continuously to avoid making scrambled eggs. :)
Remove saucepan from heat. Whisk the gelatin into the water (it should be gooey by now!) then whisk the gelatin mixture into the eggs.
Add the egg mixture to the rest of the filling ingredients and whisk to combine.
Pour the filling into the cooled pie crust, smooth out flat, and place in fridge for 2-3 hours, until filling is set and firm.
Once tart has chilled and set, slice your fruit and top the tart with it. Get creative! Make a pattern, or just pile it on for a heapingly delicious look. :)
In a small saucepan over medium-low heat, combine the orange juice, coconut sugar, and grassfed butter and whisk to combine. Once the sugar has dissolved, whisk in the arrowroot powder and remove from heat.
Using a pastry brush, brush the glaze over the fruit and the edge of the crust until coated and shiny.
Place tart in fridge and chill until ready to serve!