Preheat oven to 180°C and grease four 10cm tart tins with coconut oil.
Pulse pastry ingredients in a food processor until a dough forms.
Form the dough into a ball and chill in the fridge for 10 minutes.
Divide dough into four balls and press thinly into the tart tins.
Trim excess pastry, prick the bases with a fork, and chill for 20 minutes.
Bake for 10-12 minutes until golden-brown and cool on a wire rack.
Blend filling ingredients in a food processor until smooth.
Spread filling into the cooled pastry cases and chill before serving.