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For the crust: Preheat oven to 350 degrees F, and arrange tart shells.
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Combine everything in a food processor, and turn on for about 10 seconds, or until figs and almond flour (meal) are well combined.
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Divide filling among tart pans, and press up along the sides and bottom.
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Place the tart shells on the cookie tray, and bake for 1520 minutes or until the tart shells are golden brown and set.
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Remove from oven and cool on a wire rack for 10 minutes.
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For the filling: It is paramount that you soak the cashews for at least 2 hours.
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Once the cashews have soaked, add them and the remaining filling ingredients to a blender and blend until very smooth.
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The filling is fairly dense, so if the blender stops blending because the filling isnt falling back down towards the blades, turn the blender off, and push the filling down, so it can blend again.
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Repeat until the mixture is very smooth and no longer grainy.
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Divide among the tart shells, and spread out so its even.
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At this point, you can cover the tarts with plastic wrap, and place in the refrigerator for a day or two, until youre ready to serve them.
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Once ready to serve, to remove the chill from the outer ring of the tart pan, place in a 250 degrees F oven for a minute or two.
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This should be enough time to warm up the outermost edge of the tart pan for easy removal.
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For the topping: Remove husks from the goldenberries, and wash. Add the goldenberries, water, and honey to a small pot, and heat over medium-high heat, until the goldenberries burst, about 35 minutes.
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You can use a fork to help them burst.
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Spoon the sauce over the tarts, and enjoy!
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Notes: 1.
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You will need four 4 3/4-inch tart pans.
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2.
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I understand that some vegans are of the school of thought that honey is not completely vegan.
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I am not vegan, so I used honey in this recipe, but you could easily substitute maple or agave syrup.
