Make filling by adding coconut yogurt, soaked and drained cashews, the lesser amount of maple syrup (2 Tbsp (30 ml) as recipe is written), lemon juice, melted coconut oil, vanilla (optional), and sea salt. Blend on high until creamy and smooth. Then taste and adjust flavors as needed, adding more lemon for acidity, maple syrup for sweetness, or vanilla for intense vanilla flavor.
While this happens, prepare desired fruit topping. I went with a half batch (3-4 apples instead of 6-7 // as recipe is written // adjust if altering batch size) Cinnamon Baked Apples, but fresh fruit would also be lovely here. The important thing to remember is the apples (or any baked fruit) need to be cooled completely before being added to the top of the tart or it will melt.
*Loosely adapted from my Easy Baked Vegan Cheesecake.
*Nutrition information is a rough estimate calculated with all ingredients listed, including 1/2 batch of Cinnamon Baked Apples.