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Place the cashews in a bowl, cover them with water, cover the bowl, and refrigerate overnight.
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To make the crust: Pulse the almonds in a food processor until only partially broken down. Add the remaining ingredients, starting with the smaller amount of water, and pulse a few more times until the mixture is sticky but still coarse-textured.
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Press the crust into a well-oiled 9” springform pan; 3 to 4 mini (4”) round springforms or rings, or 6 to 8 standard muffin cups. The crust should be pushed up the sides a bit; about 1” to 1 1/2" in the 9” pan. The crust will be about 1/2” thick but can be thicker or thinner, depending on the pan(s) you use.
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Transfer the crust to the freezer for 30 minutes before adding the filling.
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To make the filling: Drain the soaked cashews thoroughly, discarding the liquid.
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Using a high-speed blender, blend the cashews with the remaining ingredients, except the coconut oil, until smooth. If necessary, stop the blender occasionally to ensure the mixture doesn’t become too warm.
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Slowly pour in the melted coconut oil and blend until combined.
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Pour the filling into the prepared pan(s). Chill in the freezer for 3 hours or overnight.
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To serve: An hour prior to serving, remove the tart from the freezer. Unmold by either carefully running a warm knife along the edge or warming up the pan in your hands. Transfer to a serving plate and refrigerate until ready to serve. The matcha flavor will increase as the tart comes to room temperature.
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Storage information: Store leftover tart, covered, in the refrigerator for up to two days; freeze for longer storage.
