Place the cashews in a food processor and pulse until coarse crumbs remain.
Add the coconut, cocoa and salt and pulse a few more times until combined. Add in the coconut oil and 2 tablespoons of honey, pulsing and blending until the crust mixture is sticky and comes together. If it doesn't seem sticky enough, add in more of the honey.
Remove the mixture and press it into a tart pan with a removable bottom or a springform pan. You can even use a regular pie or baking dish, but the pieces may not come out as clean.
Press the crust up the sides a bit. Refrigerate for 30 minutes.
For the Filling & Fruit
While the crust is in the fridge, whisk together the mascarpone, condensed milk and vanilla bean paste until smooth.
Pour it into the center of the crust and use a spatula to spread it evenly.
Stick the crust back in the fridge for at least 30 minutes.
For the Glaze
Make the glaze while the mascarpone filling is chilling, because it needs to cool a bit after making.
Combine the sugar, juices, cornstarch and salt in a saucepan over medium-low heat. Whisk until the cornstarch dissolves and bring the mixture to a boil.
Let it boil for 1 to 2 minutes, until it starts to thicken. (It will thicken more as it sits and cools).
Remove from the heat and stir in the vanilla bean paste. Let cool for 10 minutes, but not much longer.
Slice your fruit while the tart is in the fridge. You can use whatever fruit you'd like and cut it however you'd like too!
After at least 30 minutes, place the fruit on top of the mascarpone filling. Drizzle the fruit with the glaze.
Chill for another 30 minutes, then sprinkle with mint leaves for serving
