Preheat oven to 350-degrees F.

Grease bottom and sides of a mini-muffin pan.

Combine almond flour, chopped pecans (optional), melted coconut oil, raw honey, vanilla extract, and salt in a bowl.

Mix well by hand to form the crust.

Press the mixture into the bottom and sides of each well to form a cup.

Bake unfilled cups for 8-10 minutes, or until shells are lightly browned.

Remove from oven and allow to cool.

Whisk the eggs in a bowl.

Combine fresh lemon juice, eggs, and raw honey in a saucepan over medium heat.

Slowly add the melted coconut oil while stirring continuously.

Continue to stir and watch closely until the mixture starts to coat the back of your spoon and thicken into a custard.

Remove from heat and set aside to cool slightly.

Place 1/2 - 1 tsp of raspberry jam in the bottom of each baked tart shell.

Fill each tart shell to the top with lemon custard.

Top each tart with a fresh raspberry.

Keep refrigerated until ready to serve.