Line a round 22 cm spring form pan with baking paper and set aside.
To make the base, put macadamias into blender, pulse 2 to 3 times until macadamias turn into chunks (do not over mix macadamias as they can turn into butter).
Add the rest of base ingredients, pulse again 2 to 3 times.
Press the base mixture into the prepared pan, then cover and freeze until ready to use.
To make the filling, drain and rinse the cashews. Combine coconut milk and cashews into blender, blend for one minute until a thick paste. If needed add another ½ cup of water to help blending.
Add the remaining ingredients and blend for 1 to 2 minutes. The filling should be smooth. Pour filling mixture into pan. Take it to freezer and allow some hours to set. You can store this raw tart in the freezer for up to 2 weeks.
Tip: Before serving, leave the tart out of the freezer for 5-10 min until it gets a smooth consistency.