Preheat the oven to 350 degrees F.

Place the almond meal, sweetened shredded coconut, coconut oil, and salt in the bowl of a food processor.  

Process until well blended.  

Divide the mixture equally between (2) 4-inch diameter, 1 1/2-inch deep tart pans.  

Press the mixture into the bottom and up the sides of the pans.  

Bake for 15 minutes or until lightly golden.

Cool the tart shells completely and fill with coconut milk pastry cream.  

Arrange fresh berries on top.  

Warm the jelly for about 15 seconds in the microwave, and dilute with a few drops of water.  

Brush the glaze onto the berries with a pastry brush.