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Add the cashew flour (see note below), coconut sugar and potato starch into a medium sized bowl and mix well. Stir in the egg white with a fork, then add cream 1 tablespoon at a time, until it becomes a crumbly mixture that you can form into a ball. Add just enough cream to form the ball. If you're having trouble getting your dough to stick together, add extra.
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Use your fingers to press about 2 tablespoons of dough into the bottoms and part way up the sides of each cup in two 12-count greased standard size muffin tins or similar size tartlet tins. The recipe should make about 20-24 tartlets, so make sure not to make each crust too thick. Also make sure to tightly pack the crust into the tins, or it will crumble when you try to take it out! Try pressing the bottom of a smooth cup in there to make them smooth.
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Heat the oven to 400 F. Place the dates in a food processor and process until they form a paste. Add the chopped apples to your food processor (on top of the date paste), and squeeze the lemon juice on top. Add all of the other filling ingredients. Pulse your mixture in the food processor until the apples are in small chunks. Note that the mixture shouldn't be too wet. Add more potato starch if you need to. Feel free to be creative with the recipe!
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Scoop a couple tablespoons of the apple mixture into your prepared muffin/tartlet tins on top of the crust you've pressed in there. Bake for about 15 minutes, or until the edges of the crust start to turn brown.
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Serve with cashew cream or dairy-free whipped cream. You will probably have extra filling, but my kids took care of that problem quickly, eating it straight out of the food processor (obviously the blades were removed). Enjoy!
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Notes:
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1. If you have a hard time finding affordable cashew flour it is really easy to make! Just pulse raw cashews in your food processor, until they're a fine consistency. I do not recommend almond flour for pie crusts, because I don't think it tastes very good in this context. It took about 10 seconds to crush the cashews in my food processor.
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2. Since you will be running them through the food processor and making small chunks, the skin on the apples won't make it too tough to chew after they're baked. Leaving the skins on lowers the Glycemic Index (GI) number of the dish by adding healthy fiber.
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3. You can add dried cranberries and pecans into the filling for extra flavor.
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4. Recipe makes 20-24 tartlets.
