You will need a food processor and a tart-dish. A normal cake tin could be used as a substitute if you don't have one.
To make the crust first pulse all the nuts in the food processor until they are crumb-sized. Add other ingredients for the crust into the food processor. The mixture should start to stick together. Add more dates if the mixture isn't sticky enough. Once it is all blended pour the mixture into tart-dish and press down evenly using the tips of your finger. Put in fridge while you prepare the filling.
To make the cream filling, first blend the soaked cashews until they are smooth like butter. This can take up to 3 minutes. Next, add all of the other ingredients and blend until smooth.
Remove the tart crust from the fridge and add cashew mixture on top and spread evenly. Place the tart in the fridge while you chop up your desired fruits, letting it set ideally for 1 hour. You can speed up this process by putting it in the freezer until the fruit is ready.
Thinly slice your seasonal fruit of choice and layer it on top of the set tart before you are ready to serve.
Soaking The Cashews*
You will need to soak the cashews for at least 4 hours before making this dessert. You can get away with less time if you are using a powerful processor such as a Vitamix. If you are soaking for longer than 12 hours leave them in the fridge to soak.
Any other extra-virgin or cold-pressed oil can be used in this recipe. It also tastes great with melted coconut oil, or use avocado oil for ease.
Look for unpastuerized honey if you are wanting to make this raw cashew tart 100 percent raw.
You can eat the tart as is as soon as it is finished, and like any cream tart it will be slightly soft (not pie-like). If you want a more firm consistency, let it set in the fridge for about 1 hour, or the freezer for 15-30 minutes before serving.