Combine arrowroot, tapioca and coconut flour in a medium bowl. Add salt and mix. In a separate bowl combine lard, coconut oil, honey, and vanilla extract. Mix until smooth. Add the flour mix to the wet mix and stir. Use your hands to form a smooth dough.
Preheat oven to 350 degrees. In the meantime press the dough into a 10-inch tart pan. Make sure it is even all around. Pierce with a fork a couple of times.
Bake for about 12 minutes or until golden brown. Let cool off.
For the filling
In a medium bowl combine coconut milk, vanilla extract, honey, lemon juice, and sea salt.
Combine gelatin powder and water in a small saucepan and let it bloom for a minute. Place the saucepan on the stove and heat on low heat until the gelatin has melted. Add the coconut milk mixture and stir to combine. Leave on low heat until there are no clumps left. Pour the mixture back into the bowl and let it chill for about 20 minutes in the fridge.
Once the filling starts to harden a little bit pour it into the tart. Add berries on top and chill for another 20 minutes in the fridge.
Feel free to add more berries if you like your tart very fruity.