Prepare a 11-inch tart pan with removable base by lightly greasing it with coconut oil. After greasing the pan, you can make the coconut oil easier to pour by letting the jar stand in a bowl full of hot tap water until it liquefies. This should take 5 to 20 minutes, depending on how the coconut oil has been stored.
Pulse 2 cups un-soaked cashews in food processor until chopped to medium size. Add dates and pulse again. Add 1 teaspoon coconut oil and salt and pulse again just until blended. Do not over-process. Crumble the dough evenly over the base of the tart pan. Staring from the middle, press the dough firmly and evenly into the dish while moving outward and upward along the rim. The harder you press the dough into the pan, the more it will hold its shape. Place tart shell into the refrigerator to chill and firm up while you prepare the filling.
Cashew Cream Filling
Drain water from cashews and shredded coconut. Place cashews, shredded coconut, orange juice, agave nectar, and lime juice in a high-speed blender. Blend on high until the mixture begins to flow easily inside the blender. If necessary, turn off blender and carefully stir the mixture with a long wooden spoon. Add ¾ cup coconut oil and vanilla and blend for 5 to 10 more minutes or until creamy. You can blend for longer (an additional 5 minutes) if you like your cashew cream to be completely smooth. Pour the cashew cream mixture into prepared tart shell and spread evenly. Refrigerate for 1 hour or until firm.
To keep your tart looking perfect, cut it into eight slices with a sharp knife before adding the decoration. When decorating, berries should touch on all sides but not be squished in tight. Snack on any remaining leftover berries and fruit as you decorate your tart!
Use a potato peeler to remove the skins from the mangoes and kiwis. Cut 2-3 slices, about ¼ inch thick, from both wide sides of the mangos. Use a metal flower cookie or a pairing knife to stamp flowers from four mango slices. Cut a hole into the center of each mango flower, about the size of a dime. Slice the kiwis into 9 wedges. Remove the green tops of the strawberries and cut them lengthwise into slices ¼ inch thick.
Begin building your flower decoration by lining the edge of the crust with a circle of raspberries placed on their open crowns. Make a circle of blueberries, with their crowns facing upwards, inside the raspberry circle. Lay about 9 strawberry slices in a circle at the center of the tart with their edges overlapping and their points facing toward the outside of the tart. Place one mango flower in the very center of the tart on top of the strawberry slices. Space the remaining three mango flowers evenly around the edge of the strawberry circle. Fan three kiwi wedges along the side of each of the three mango flowers. There should now be spaces to fit three semi-circles of raspberries along the inside of the blueberry circle. Fill the remaining three spaces with more blueberries. Finally, place four raspberries into the holes in each mango flower.
Keep the tart chilled in the refrigerator until you’re ready to serve it. Carefully lift the tart (along with the removable base) from the pan and serve immediately.