Start by making preparations for filling. If making coconut yogurt, do so first. Otherwise, proceed with store-bought or sub coconut milk or cream (see note in instructions about extra lemon juice).

Next, soak your cashews in very hot water for 1 hour or 6-8 hours in cool water. Then drain and set aside. If using soaked cashews more than 1 hour after draining, cover and refrigerate for up to 4-5 hours (continuing the soak can make them mealy or too soft).

Line a 9-inch tart pan with a removable bottom (or sub a pie pan or 8x8-inch baking dish) with parchment paper. I did this by cutting out a circle that fit in the bottom of the pan and just reached the edges (if using an 8x8 dish, extend parchment paper up over the edges).

Then add the crust mixture to the pan and use your hands to spread it into an even layer, pushing the crust up to the edges of the pan so it contains the filling well. To achieve a uniform layer, cover a flat-bottom object (such as a drinking glass) with parchment paper and press down firmly.

Bake for 15 minutes. Then increase heat to 375 F (190 C) and bake for 5-8 minutes more or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool for 5 minutes. Then carefully transfer to the freezer to chill.

Remove cooled crust from the freezer and pour the filling onto it. Gently tap a few times to release any air bubbles. Then set back in the freezer (I set mine on a baking sheet to keep it flat) and freeze until firm to the touch - about 2-3 hours.

To serve, make sure the tart has set out for at least 1 hour from the freezer so the filling is more the consistency of cheesecake. Store leftovers covered in the refrigerator (freezing isn't necessary) for up to 4 days.