Preheat oven to 300°F.
Crust: Combine walnuts and oats in a food processor, and process for about 20 seconds, until the walnuts and oats are fine in texture. Add ground flaxseed, coconut oil, maple syrup and salt. Process until all ingredients are evenly moist and it sticks together.
Spoon about 3-4 tablespoons into each 4 inch tart shell. Press crust mixture into the tart shell by hand. If mixture is too sticky, wet the back of a spoon and slide it over the crust to smooth it evenly.
Bake for 10-12 minutes. Set aside on a cooling rack to cool completely.
Curd: In a medium saucepan, whisk eggs and honey until smooth. Place the saucepan over medium heat and add coconut oil. Cook mixture, whisking occasionally until the oil is melted about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently until mixture starts to thicken, about 5 minutes. Remove from heat immediately and continue whisking to avoid any clumps. However, I would highly suggest pouring the filling through a sieve placed over a bowl to remove any invisible clumps.
Pour the curd into the cooked tart shells using a spoon and smooth the layer with back of spoon or spatula. Allow to cool at room temperature to set. Then place them in the refrigerator in an air-tight container.
When ready to serve, garnish with fruit and whipping cream. Enjoy!
