Preheat the oven to 350°F.

In a medium size bowl, mix together the almond flour and sugar.

Cut in the cold butter or coconut oil until the mixture resembles coarse crumbs.

In a small bowl, beat the egg.

Make a well in the center of the flour mixture and add the egg.

Stir until combined and a ball forms.

Cover and refrigerate for 30 minutes.

Sprinkle the counter top with flour and roll out the dough.

Cut into 8 equally sized circles to fit into 3 inch diameter tart tins

Place the dough circles in the tart tins, pressing the edges gently into the grooves.

Bake in the preheated oven for 10 minutes and allow cool completely while making the custard filling.

To make the custard filling, in a small bowl combine 2 tablespoons of the coconut milk and the gelatin and set aside.

Heat the rest of the coconut milk in a double boiler until hot, but not boiling.

When it is hot, add the vanilla and maple syrup and stir until dissolved.

Remove from the heat.

In a medium size bowl, whisk the egg yolks.

While whisking constantly, add about ½ cup of the warm coconut milk to the egg yolks 1 tablespoon at a time.

Whisking constantly, pour the egg yolk/coconut milk mixture back into the double boiler with the remaining coconut milk.

Heat gently, continuing to whisk until the mixture thickens. Be patient, this may take a while.

When the custard is ready, add the gelatin mixture and stir to combine.

Allow the custard to cool down almost completely before pouring into the pastry shells.

Place the filled custard tarts in the refrigerator to set.

Add fresh raspberries to the top of each tart just before serving.