Prepare the crust by combining together the almond nuts, cashew nuts and dates in a food processor then process or pulse until finely chopped and has a sticky grainy texture.
Add in the flour and the rest of the ingredients and process again for another minute or until the mixture is well combined.
Divide equally the crust mixture into two lightly greased 6 x 1 inch round fluted tart pans with removable bottom. Press evenly the mixture into the pan.
Bake on a preheated oven to 350°F/177°C for 10-12 minutes. Remove the crust from the oven and cool. Set aside.
Prepare filling by combining all the ingredients in a bowl. Whisk the mixture thoroughly and strain the mixture into the saucepan to remove any solid particles.
Heat up over medium heat the strained filling mixture and bring to a soft boil with constant stirring.
Continue cooking the filling until the mixture becomes thick and no starchy mouthfeel taste.
Pour and divide the cooked filling mixture onto the prepared pans. Use an off-set spatula to smoothen the top. Place in the refrigerator to cool completely.
Decorate top of the tart with slices of your favorite citrus fruits (optional)
Best served chilled.