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Preheat the oven to 350 °F (180 °C)
Prepare 9" tart tin with a removable base. You can grease and line the base, but the pastry is quite greasy and it's not necessary.
In a medium bowl whisk together ground almonds, chickpea flour, tapioca flour, coconut sugar, spices and sea salt.
Using your hands rub in the coconut oil until mixed in. Now add 1 tablespoon of water at a time until you have a smooth soft dough. Don't overwork it, rather just bring it together.
Press the dough directly into the tart tin and work your way around the base and up the sides to form a crust.
Pierce the base a few times with a fork and bake for 10 minutes.
Remove from the oven and leave to cool down. If the base puffed up gently press it down.
Rinse cashews with plenty of running water and drain well.
Place cashews and well-drained tofu into a blender, add creme fraiche, maple syrup, molasses, vanilla, orange zest, and lemon juice and blend until smooth. Add spices and corn flour and blend again until incorporated.
Pour the filling into your pre-baked crust and bake for 50 to 60 minutes until set.
Remove from the oven and leave to cool down completely before transferring to the fridge to set. It will still wobble when baked but will set in the fridge.