• To make the dough, sift the flour, cocoa and sugar together in a mixing bowl. Don’t skip this step, you really need to break up the clumps. Rub the salt between your fingers to grind it down a little more, and add to the mixture.
• Add the olive oil to the flour mixture in spoonfuls. Use about 1/4 cup at first, and cut it into the flour using either your fingers or a pastry cutter (I prefer to use my hands.) Add the rest and keep cutting it in until dough appears moist, clumpy and crumbly. Drizzle in the almond milk (start with 3 tablespoons) and mix until the dough holds together when squeezed between your fingers.
• Lightly spray 6 four-inch mini-tart pans with cooking spray.
• Distribute handfuls of dough equally amongst the tart pans, leaving a small amount in the mixing bowl (1/4 cup or so) in case you need to patch spot. Now one by one, firmly press the dough into the sides and bottom of the tart pan.
• Now poke the shells all over with a fork (like so), and place in the freezer for about 30 minutes.
  
• Preheat oven to 350 F.
• Remove tarts from freezer and place on a large rimmed baking sheet. Bake for 18 minutes. Remove from oven and let cool. Once cool enough to touch begin the filling.

For the filling:

• Drain the cashews and place them in a food processor or Vita-Mix type thing. Blend them with the coconut milk until totally smooth, scraping down the sides occasionally. This can take up to 5 minutes.
• In the meantime, measure out the almond milk and vigorously mix in the cornstarch until dissolved. Stir together the the milk, agar agar, frozen berries and sugar in a small (2 quart) sauce pot.
• Bring mixture to a boil, stirring pretty consistently. Once boiling, lower the heat so that you’re just getting small bubbles. Mix for about 10 more minutes, it should thicken up and become a loose gel. Let cool for 5 minutes or so (keep stirring, even though it’s cooling.)
• Pour 1 3/4 cups of the berry mixture into the cashew mixture in the food processor. (Reserve the remaining berry mixture for drizzling.) Puree until smooth. Add the vanilla and lemon juice and puree to blend.

Now assemble:

• Pour the puree into the baked tart shells, being careful not to overfill. If there’s a little extra filling left over then just place it alone in a cup and save it for a rainy day. Now, take the reserve berry mixture and use a spoon to drizzle it over the filled tarts in a spiral fashion, or however you like. A few splatters of berry only make it cuter.
• Place tarts in the fridge to set, it should take about an hour. I have an enclosed porch that I let mine set on (because it was like 4 degrees outside) and they were ready in 30 minutes, but be patient, it may even take 2 or 3 hours for you depending on how cold your fridge is.
• Once set, top with a few thawed berries and serve. I was thinking these would be even more amazing with a chocolate drizzle as well, so try that if you like!