Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
Grease the tart pan with oil.
Add your almonds, walnuts, and shredded coconut to a food processor. Pulse until they are finely chopped. Next, add the dates and process until the dates are finely chopped and the mixture holds together in the palm of your hand.
With the back of a spoon, add the mixture to the tart pan and push the mixture over the base and side of the tin evenly. Place the pan in the freezer to set. About 1-2 hours.
Place your soaked and drained cashews into a blender. Add coconut cream, lime zest, lime juice, and maple syrup. Blend until the mixture is smooth. Add the turmeric and blend for a few more seconds or until the filling is creamy.
Pour the filling into the tart pan and spoon the filling evenly.
Place in the freezer for 2-4 hours or until firm.
When you are ready to serve, transfer the tart to a serving dish and top with fresh or frozen raspberries.