Preheat the oven to 350 degrees Fahrenheit.

Begin making the crust by pulsing the macadamia nuts in a small food processor.

Add maple syrup, coconut oil, flour and oats and salt.

Process until all ingredients combine. (The oats should be about the size of quick oats by the end.)

Evenly divide the dough and press into four mini tart pans.

Bake for 10-12 minutes or until the edges are barely golden brown.

Allow the tarts to cool completely - if they are even slightly warm they will melt the coconut cream filling.

Next make the filling by beating the chilled coconut cream, vanilla, and honey together until smooth. Keep chilled in the fridge until ready to assemble.

ASSEMBLY DIRECTIONS:

Prepare the fruit as desired. For a floral fruit topping peel and cut 3-4 mangoes into thin slices (curved on one side and flat on the other, resembling an apple slice.) As needed, slice the strawberries across to make a circle or coin shape and then cut in half to make a semi-circle. For a more rustic tart simply dice the fruit. (2-3 mangoes and 1/2 pound - 1 pound strawberries)

Fill each tart with whipped coconut cream and assemble the fruit topping. While assembling, keep the remaining tarts in the fridge.

If you chose to chop your fruit, generously top the coconut cream with your desired amount of diced mango and strawberry.

To create the floral topping, assemble by taking one slice of mango and rolling it up. Then, with the flat side of the slice down, build the flower out by wrapping each piece around the previous one. Slightly overlap the ends.

Once the flower has become about two inches in diameter, carefully place it on top of your coconut cream.

Continue building the mango out to the perimeter of the tart piece by piece. Add extra mango slices and/or sliced strawberries as needed to fill in the holes.

Once the tarts are topped, loosely cover them with plastic wrap and keep in the fridge until you are ready to serve them.

Serve cold and enjoy!