If you keep dates in the fridge, set them out on the bench at room temperature for at least 1 hour. Otherwise to speed up the process, take the dates from the fridge and place them in a bowl of hot water for 10 minutes to soften them up before going into the food processor/blender.
Make the base: In a food processor of high speed blender, place the nits, coconut and dates. Blitz until combined.
Press the base ingredients firmly into a round tart dish. Place into the fridge for 20 minutes.
Rinse the food processor/blender and get the tart filling ingredients ready. Get the cream cheese out of the fridge onto the bench at room temperature for 10-15 minutes.
Place the cream cheese, ricotta, jelly crystals and stevia into the food processor/blender. Blitz until combined
Take the tart filling out of the food processor/blender and put into a mixing bowl. Gently stir in the fruit salad with a spoon.
In a small dish, mix he boiling water with the gelatine and add to the tart filling mixture. Make sure to work quickly gently stirring the gelatine into the filling.
Spoon filling onto tart base and keep in the fridge for at least 6 hours, preferably overnight.
Store in an air tight container in the fridge for upto 4 days.