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Serves 12.

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Line 7 in (18 cm) tart pan with a removable bottom with parchment paper. For crust, in food processor, pulse walnuts until finely chopped, almost a flour. Add dates, cardamom, and salt; pulse until a ball forms and mixture is sticky. Firmly press into prepared pan. Clean food processor.

In cleaned food processor, pureu0301e cashews until mostly blended. Add remaining filling ingredients and pureu0301e until smooth and creamy, 1 to 2 minutes. Smooth onto prepared crust and refrigerate for at least 12 hours.

Before serving, run knife around outside of pan and unhinge pan. Slice and serve. Store in refrigerator for a few days or freeze for up to 2 months.

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