Preheat oven to 350F.

In a bowl, mix the almond flour, tapioca starch, coconut flour and baking soda.

Add the palm shortening, and mix in with the flour.

Add maple syrup, vanilla, and coconut milk, and mix them until all is incorporated with the dry ingredients.

Add oil to the back of each muffin cup.Turn the muffin pan upside down, and use the bottom of the muffin cups to create a tart shape. Cover each individual muffin cup with dough, being careful not to touch each other. If you want, you can alternate cups in order for the crusts not to be close neighbors.

Bake at 350 F for about 10 mins.

It's important not to remove the crusts until they cool down. Once cooled, if the crust will not come off easily you can slowly and carefully rotate the crust to the right. You can make the crust ahead of time, by keeping it in the fridge until you are ready to fill it. It is best to wait to fill the crust until closer to serving. Depending what you use, it might make the dough soggy at the bottom if the filling is left in the tart for long.

If your dough is too sticky and won't come off your fingers, then there is too much liquid, and you need to add more flour. You want your dough to have a soft play dough consistency.

Chill the coconut milk in the fridge before using it, in order for the cream to separate. Place the unopened can in the fridge overnight.

Open the can and remove the cream on top. Place it in a bowl, and with a mixer whip the cream until reaching the desired consistency.

Add 1 tsp of maple syrup (or more if you want it sweeter) and 1 tsp of vanilla. You can also add 1-2 tsp of your favorite jam for a different flavor.

If you use this option for your filling, be sure to fill the tart crusts right before serving and to keep them in a cool place. It can make the bottom soggy and the cream could become less firm the longer the tarts are kept at room temperature.

In a bowl soak the tapioca pearls with 1 cup of coconut milk for about 30 mins.

After the 30 mins have passed, add the soaked pearls and any excess coconut milk to a saucepan.

Add the rest of the coconut milk,and bring to a boil.

Cook on medium heat for 15 mins, until tapioca pearls turn from white to transparent color and the liquid becomes a thicker consistency. Be sure to stir often.

Remove from heat and add in maple syrup and vanilla.

Refrigerate for 3-4 hours. You can place it to the freezer for 15 -20 mins for a faster result.

Fresh fruit like strawberries, raspberries, blueberries, blackberries, kiwis, oranges, cherries, etc.