Fruity Berry Tarts With Vanilla Cashew Cream

• Canola oil, for greasing
• 1/2 cup Medjool dates, pitted
• 1 cup pecans
• 2/3 cup plain cashews, soaked (see cooks' note)
• 1/4 cup Medjool dates, pitted
• Seeds from 1 vanilla pod
• Large handful of blueberries (about 1/4 cup)
• Large handful of raspberries (about 1/4 cup)
• Large handful of blackberries (about 1/4 cup)
• Leaves from 1/2 bunch of fresh mint or basil

1. Grease four (5-inch) individual, loose-bottomed,nluted or straight-sided tart tins and set aside onn tray.
2. Place the dates and pecans for the crust in a foodnrocessor or mini blender and blitz until they start tonlump together. Divide this mixture equally amongnhe tins. Press the mixture onto the base and up thenides of each one, making sure it is of even thickness.nlace in the fridge to set for 30 minutes while you getnn with the rest of the recipe.
3. Place the soaked and drained cashews, the datesnnd vanilla seeds in a food processor or mini blendernlong with 1/2 cup of cold water. Blend until asnmooth as possible to give a creamy mixture.
4. Once the tart bases have set and are feeling firm,nemove them from the fridge and divide the cashewnream among them. Spread it out evenly with thenack of the spoon. Top with the berries and thenncatter over the mint or basil to serve.

canola oil, dates, pecans, cashews, dates, vanilla pod, handful of blueberries, handful of raspberries, handful of blackberries, basil

Taken from www.epicurious.com/recipes/food/views/fruity-berry-tarts-with-vanilla-cashew-cream (may not work)