Filling:

1/2 lemon, juiced
Cup of dates, pitted and soaked

In a food processor, combine raisins and walnuts and blend until well blended. Remove from processor and mix it by hands into dough. Place dough in cake tin and spread over it.
In a food processor, combine dates and lemon juice until smooth and creamy. Spread the filling on top of the tart. Refrigerate it for a few hours. Top it up with your own choice of fresh fruits and nuts. I choose raspberries, hazelnuts and cashew nuts.