Preheat the oven to 150°C fan-bake and prepare your tart tins by lining with baking paper.
For the crust: In a large bowl, combine the flour, Fix & Fogg Cashew Butter, coconut oil, and sugar. Slowly add the warm water, mixing until a dough forms.
Press the dough evenly into the tart tins, ensuring the bottom and sides are about 5mm thick. Use a fork to poke holes in the base, then set aside.
For the filling: In a blender, combine the pumpkin purée, Fix & Fogg Cashew Butter, maple syrup, milk, cornflour, cinnamon, nutmeg, and vanilla extract. Blend until smooth and creamy.
Pour the filling into the prepared crusts, leaving a small gap at the top. Place the tarts on an oven-safe tray and bake for 20-25 minutes, or until the crust turns golden brown.
Remove from the oven and allow to cool completely.
