1. Process walnuts and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed.
2. Rinse the soaked buckwheat and cashews before use. Throw all ingredients into high-speed blender and blend until smooth. Help with a spoon when necessary.
3. In a small bowl, whisk together all the wet ingredients (Biscuit’s Ingredients).
4. In a large bowl, whisk together the dry ingredients (Biscuit’s Ingredients).
5. Add the wet mixture to the dry mixture and stir well with a spoon.
6. Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 2 mm thick. The dough will crack a bit, but this is totally normal.
7. Cut the crackers into the shapes of your choice.
8. Bake for 10 minutes at 350 F (175 Celsius). Carefully, transfer crackers to a cooling rack for 15 minutes.

Compiling the tart:

1. Firmly press crust into the bottom of a round tart tin with removable bottom.
2. Spread 1/3 of the filling onto the crust.
3. Spread ½ of biscuit crumbs on the filling.
4. Moisten the biscuits with a juice from one orange.
5. Continue with step 2 until the filling and biscuits are finished and you have the ricotta filling for top layer.
6. Place the tart in fridge for at least 8 hours or in freezer for 4 hours.
7. Decorate the tart with fresh strawberries (or any other fresh berries) and grated dark chocolate.