Preheat oven to 180 degrees C and grease 10 tart pans or muffin tins. To make removal even easier you can place a strip of baking paper into the bottom of each tin making sure that they're long enough that you have little handles overhanging to help remove them.
Add almond meal, coconut flour and vanilla powder to a large mixing bowl and stir to combine ingredients evenly. Add the sweetener, zest and coconut oil them mix through until it turns to dough. You may have to knead it with your hands to make a good consistency, if too dry add the water.
Turn out onto baking paper or a teflex sheet then place another piece on top so that you can roll it out to about 1/2 cm thickness. Press into circles large enough so that when you place them into the tart shells they are big enough to come up the sides. Gently press them into the shells and trim the edges.
Place the tray into the fridge for 1-2 hours, then bake in preheated oven for 10 minutes. Fill each tart shell with a heaped tablespoon of the fruit mince and finish baking for another 8-10 minutes. Let cool completely before trying to remove from tart shells.