Crust Filling
1. Preheat the oven to 375 F.
2. For the crust, soak the dates in warm water until soft, about 10 minutes, then drain and puree with the honey and vanilla.
3. Using a food processor, mixer or by hand, combine the rice flour, ground almonds, tapioca starch, and cinnamon and stir to combine. Cut in the butter until the mixture is a rough crumbly texture. Add the date mixture and combine until blended (the dough will not fully come together). Press this into six 4-inch ungreased fluted removable bottom tart pans and bake for 15 to 18 minutes, until browned at the edges. Cool