To make the crust: Preheat the oven to 325°F (170°C or gas mark 3). Lightly coat six 3-inch (8-cm) Fluted French Tart Quiche Pans with spray.
Combine flour, cashews and salt in a food processor. Process until the cashews are finely ground. Add the agave nectar and 2 tablespoons (30 ml) of oil at first, pulsing to combine. Add the extra tablespoon (15 ml) of oil if the dough does not hold together when pinched.
Knead a few times and divide into 6 equal portions. Press down each portion in each prepared pan. Use the tines of a fork to lightly prick each crust bottom.
Bake 12 minutes, turn off the oven, and leave the crusts in the oven for 6 more minutes. Place on a wire rack to cool. Once the pans are cool enough to handle, carefully pop the crusts out of the pans, and let the crusts further cool on the rack.
To make the curd: Combine the juice, 1/3 cup (80 ml) water, cashews, and agave in a blender. Blend until perfectly smooth. If your blender is not efficient enough to obtain perfect smoothness, use a fine mesh sieve to sift any tiny pieces of cashews. Place this preparation in a small saucepan, and bring to a boil. Combine the cornstarch and 2 tablespoons (30 ml) water in a small bowl to create a slurry. Lower the heat of the lemon mixture, add the cornstarch slurry in it while stirring constantly, and cook on medium heat until thickened a bit, about 1 to 2 minutes. Remove from heat, still stirring, add the optional zest, and let cool.
Once the crusts are cool and the curd too, fill each crust with curd. Place a few raspberries on each tartlet, to decorate. Chill the tartlets for a couple of hours before eating them. If you won’t eat all the tartlets the day you make them, store them in an airtight container in the fridge. They are best enjoyed within a day of preparation. There will be a little curd left over, which should also be stored in the fridge.
Yield: 6 tartlets
Curd Variations:
• Use 1/3 cup of the refrigerated kind of coconut milk instead of 1/3 cup water, for creamier results.
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