In a food processor fitted with the steel blade, combine the almond flour, pecans, and sugar until finely ground. Add the oil and process until the mixture sticks together. Press firmly into the bottom and up the sides of an 8-inch tart pan with a removable bottom.
Wipe out the food processor and return to the base. Drain the cashews and add them to the food processor with the remaining ingredients for the filling. Process until creamy and smooth, 2-3 minutes, stopping to scrape down the sides of the bowl as needed. Pour the filling into the crust and smooth out evenly. If desired, garnish the tart by sprinkling chopped pistachios and diced strawberries around the perimeter of the tart in a circle.
Freeze for about 3 hours or until set before slicing. Store in the freezer or refrigerator until ready to serve.
Notes
Note: To get coconut cream, refrigerate a can of full-fat coconut milk for 24 hours. Open the can carefully and scoop out the thick cream that has risen to the top of the can.