In a food processor pulse almonds and banana chips until mixture forms small granular crumble. Add sea salt and dates. Pulse until mixture begins to come together. Test mixture by grabbing a small bit with your hands and press it between your fingers. If mixture holds together without out falling a part with little effort. it is ready.
Transfer mixture into baking pan/molding pan. Press the crust mixture firmly at the bottom of the pan evenly. Set aside in the refrigerator.
For the filling, cut passion fruit in half and spoon the pulp into water. Mix together and strain the mixture through a fine mesh strainer, Set pulp aside and pour liquid onto drained cashews.
Blend all remaining ingredients along with cashews in passion fruit liquid together in a high speed blender until smooth. Very smooth. Pour cream on top of crust.
Arrange fresh sliced fruits on top and top with passion fruit pulp.
Refrigerate approximately 4 hours or until tart is completely set. Slice and serve.
*For coconut cream substitution, store two cans of coconut milk at room temperature, do not shake. Allow for 1 day to stand that the cream may separate from the coconut water. Refrigerate overnight. Open coconut milk and spoon cream from the top of each can and reserve the coconut water for another application.