To prepare the pastry cream:

1. In a small saucepan, heat 1 cup of the almond milk and the sugar just until small bubbles start to appear on the sides.
2. In the meantime, in a small bowl whisk together 1/2 cup of the almond milk, the vanilla extract and corn starch until well incorporated.
3. Off the heat, add the corn starch mixture to the warm milk. Bring the saucepan back to the stove and cook the cream over medium-low heat, whisking constantly, until it thickens (this will happen quickly, in 30 to 45 seconds). Turn off the heat and add 1/2 tablespoon of coconut oil, mixing well until it melts completely. Set aside to cool, but do not refrigerate. Cover the surface with plastic wrap (so it touches the surface of the cream)

To prepare the tart shell:

1. Preheat the oven to 375F
2. Combine the flour, coconut oil, shortening and salt in a food processor. Pulse a few times until it has the consistency of coarse corm meal
3. Add the almond milk, 1 tablespoon at a time, and keep pulsing until it forms a dough. (Note: if the crumbs don't come together in the food processor, but they do when you pinch them with your fingers, place them on a floured surface and knead with your hands until it forms a soft dough)
4. Place the dough on a floured surface and roll it into a round 12-inch disk (approximately)
5. Roll the dough over a rolling pin and carefully unroll it into a 10-inch tart pan with removable bottom. Press it evenly with your fingers so the dough comes up the sides of the pan. Refrigerate for 15 minutes.
6. Carefully prick the bottom and sides with a fork several times to avoid air bubbles while baking (you can also use pie weights if you have them)
7. Bake at 375F for 25 minutes until golden brown. Set aside to cool

To prepare the coconut whipped cream:

1. Refrigerate the coconut milk overnight. The cream will solidify and separate from the water. Carefully scoop the cream (taking as little liquid as possible) and place it in a medium bowl
2. Add the sugar and beat at medium to high speed until light and fluffy,  and until it forms soft peaks. Refrigerate until ready to use.

To assemble the tart:

1. Make sure all the elements of the tart have cooled completely before starting
2. Spread the pastry cream on the tart shell. Arrange the fruit on top
3. Combine the apricot spread and hot water in a small bowl and mix well. Gently glaze the fruit using a pastry brush
4. Garnish with coconut "whipped cream" (leftover cream with last several days in the refrigerator)