Soak the sun dried tomatoes and dates in water for half an hour to an hour.
Add to a blender the nuts and seeds, garlic powder, 2 TBSP olive oil, balsamic vinegar, basil and pinch of sea salt. Process until it incorporates and becomes a slightly sticky mixture. Leave a bit of texture to it, but make sure it’s sticky.
Brush your tart shapes with a bit of olive oil then add about 2 TBSP of the base mix into each.
Press firmly with your hands to create the tart shapes.
Drain tomatoes and dates and add them to a blender with tahini, 4 TBSP olive oil, lemon juice, pinch sea salt and paprika. Process until smooth.
Add about 1 – 1.5 TBSP of the tomato pate into each tart shape.
Place in fridge until ready to serve.
Decorate with more basil and a pistachio nut and serve chilled.