For the Crust In the bowl of a food processor fitted with an S blade, mill the pistachio meats until you have a gritty flour -- about 1 minute.Add the pistachio flour to a large mixing bowl along with the almond meal, chia seeds, and salt.Add 1/2 cup of the coconut oil to the flour mix and mix evenly with your hands.Add half of the pitted dates to the food processor, and process -- streaming in half of the coconut oil while the blade is running.Add the rest of the dates while the blade runs. Blend until you have a sticky, caramel-like mixture, about 20 seconds more.Add the date-coconut oil mixture to the bowl of flour and knead the mixture together with your hands until you have a pliable dough and everything has come together.Press the dough evenly into your baking sheets, pressing the crust up the sides of the baking sheet as well (I used two 9" x 13" x 1" quarter sheet pans). Freeze until ready to use. The Lemon Curd In a non-reactive medium sauce pan, whisk together the eggs, zest, lemon juice, and sugar.Add the butter.Whisk over medium heat, reaching into the corners and scraping down the side of the pan as you go, until the butter is melted and the mixture is thickened and beginning to gently simmer around the edges. It should coat the back of a spoon thickly. Whisk for another 10 seconds, then remove from heat.Set a strainer over a large bowl. Scrape the curd over a mesh strainer and press the curd through (this is to catch any cooked egg bits). Scrape any lemon curd on the bottom of the strainer into your the bowl.Refrigerate, covered, until chilled before using. Lemon curd keeps in the fridge, covered, for up to 1 week. Putting it all together. Spoon and spread the lemon curd into the crusts, smoothing the curd out evenly between the two tart pans.Top with sliced peaches and blueberries.Chill in the fridge until ready to serve.Serve with whipped cream or whipped coconut cream! Enjoy!