In a mixing bowl, combine ground almonds, oat flour, and cornflour along with maple syrup. Melt coconut oil and pour it into the dry ingredients, stirring until you form a smooth dough. Lightly grease your tart cases, then press the dough into each case, ensuring an even layer. Poke a few holes in the bottom with a fork to prevent bubbling.

Preheat your oven to 350°F (175°C). Place the prepared tart shells on a baking tray and bake them for about 15-20 minutes, or until they turn a light golden color. Allow the tart shells to cool completely before filling.

While the tarts cool, prepare the raspberry curd. If using frozen raspberries, thaw them first, then sift to separate the juice from the seeds. In a blender, combine the raspberry juice with drained cashews and blend until smooth. In a saucepan over medium heat, mix this puree with maple syrup, cornflour, and melted coconut oil, stirring until the mixture thickens.

Once the raspberry curd has thickened, remove it from the heat and allow it to cool for a few minutes. Carefully pour the warm raspberry curd into each cooled tart shell, filling them to the top. Refrigerate the tarts for at least 4 hours or overnight to let the curd set properly.

If you fancy a meringue topping, start by whipping aquafaba in a clean mixing bowl until soft peaks form. Gradually add powdered sugar while continuing to whip until you achieve stiff peaks. Spoon or pipe this meringue onto the chilled tarts.

Use a kitchen torch to lightly toast the meringue on the tarts. Move the flame evenly over the surface until the meringue turns golden brown.