Soak the cashews overnight. When soft, drain and rinse, then place in a strong blender with the water. Blend and scrape down, using the tamper, until very smooth. Blend in the contents of the probiotic capsule and discard the capsule. Transfer to a jar or storage tub and cover with a clean kitchen towel, held in place with a rubber band. Let stand at room temperature until the mixture has a few bubbles in it, about 24 hours. If using coconut oil, put the cashew cream and oilo in the blender and blend to mix really thoroughly. Refrigerate until time to use.
Crusts: Melt the coconut oil, if it is solid, and measure 1/2 cup, then chill until solid. In a large bowl, combine the flours and salt. Grate in the coconut oil and toss the shreds in the flour as you go. Using a fork to toss the mixture, drizzle the ice water in, and stir gently until a dough forms. Use your hands to gather the dough, squeezing to mix and hold it together. If you need a tablespoon or so of ice water to incorporate all the flour, sprinkle it in and form a log.
Divide the dough into 6 equal pieces and form into balls. Flatten into disks and put back in the bowl, cover with plastic, and chill for about 30 minutes. Get two baking sheets ready, preferably rimless cookie sheets, but any will work.
Preheat the oven to 400 F. Roll out each ball on a floured counter to make a 5-inch round, then dampen the edge of the round and roll the dges, pinching to make a half-inch high rim. Transfer to the baking sheet. When all are formed, prick the bottoms several times and bake for about 20-25 minutes, until golden brown and dry. Transfer to a rack to cool. If making ahead, store in an airtight container, at room temperature, for up to 2 days.
Mix the powdered sugar and lemon zest into the cashew cream. Slice the fruit. Spread about 1/4 cup of cashew cream in each tart shell, then arrange fruit (glaze with apricot jam now, if you want to) and sprinkle mint on top of it. Garnish with lemon zest and pistachios. Refrigerate, covered, and serve within 24 hours.