Step 1

Preheat the oven to 350F and grease or line a 12-muffin tin. I like to grease the pan and place small strips of parchment paper in it to make the cups easier to remove.

Step 2

Prepare the flax egg and allow it to thicken. Add the almond flour, tapioca flour, and salt to a medium bowl and whisk to combine. Form a well in the center of the bowl and pour in the flax eggs. Use a spatula to mix everything together, eventually moving on to kneading with your hands. Once a non-sticky dough ball has formed divide the dough into 12 even portions for the muffin tin.

Step 3

Crust: use you hands to flatten each dough ball, then place the ball into the base of one muffin tin. Use damp fingers to press the crust evenly along the base and sides of the tin; repeat with the remaining balls. Bake in the middle rack of the oven for 14 to 15 minutes, then remove from the oven and transfer to a baking rack to cool slightly.

Step 4

Filling: While the crust is baking, add the tofu, cashews, agave, coconut oil, lemon juice, vanilla, and salt to a high-speed blender. Blend on high for 45 to 60 seconds, until a smooth and creamy custard forms.

Step 5

spoon ~2 tablespoons of the custard into each pie shell, filling it up to the top. Place the tarts in the fridge and allow the custard to set. This is preferably done overnight, but they should sit for at least 4 hours.

Step 6

once the custard has set, remove the tarts from the fridge and top with fresh berries. Serve as desired; leftovers will keep in the fridge for up to 4 days.