White Pastry Crust:

* 1 c Cashews
* 3/4 c Macadamia Nuts
* 1/4 c Dried Unsweetened Shaved Coconut
* 2 tbls Coconut Oil, melted
* 1 tbls Agave Nectar
* 1 tbls Lemon Juice
* 1 tbls Lemon Zest, finely chopped
* 1 tsp Vanilla Powder
* Pinch of Celtic Sea Salt

Process the macadamia nuts and cashews in the food processor until a meal forms. Add the rest of the ingredients and process until the dough is sticky. Empty into a tart pan and firmly press the dough into place being sure to leave a 1/4 inch lip around the edges. Set in the freezer while you prepare the Vanilla Custard Filling.

Vanilla Custard Filling:

* 2 c Cashews
* 1/2 c Agave Nectar
* 1/3 c Filtered Water
* 1/4 c Lemon Juice
* 2 tsp Vanilla Powder
* Pinch of Celtic Sea Salt

Blend all the ingredients until completely smooth. Pour into the pie crust and smooth over with a spatula.

Apricot Topping:

* 6-8 Apricots
* 2 tbls Lemon Juice

Pit and slice the apricots length wise and lightly dip them in the lemon juice. This will prevent the apricots from browning. Arrange them over the top of the tart.