Preheat oven to 350°F and lightly grease a 10-inch tart pan with a removable base.

Place almonds and oats in food processor and process into a coarse flour. Add cranberries, syrup, and coconut oil, and process until the mixture sticks together.

Transfer the mixture into tart pan. Press down firmly and up the sides to create an even tart shell. Bake for ~15 mins.

Allow to cool completely.

Place all ingredients for the lemon filling in a saucepan and whisk to combine (make sure the cornstarch/milk have completely dissolved). Bring to a boil, stirring constantly, then reduce the heat and simmer for another 1-2 mins, until it has thickened slightly.

Pour the mixture into the tart shell and allow to cool for about an hour at room temperature. Then transfer to the fridge and cool another at least 4 hours (or better overnight), until the filling has set.