Soak the sunflower seeds overnight or for at least 8 hours. Discard the water and set aside.
Combine all ingredients for the crust in a mixing bowl or a food processor.
Preheat oven to 329 F (165 C).
Roll out the dough between two sheets of parchment paper until 0.4" (1 cm) thick.
Cut out 6 rounds. Gather scraps and re-roll if needed. Shape the tarts as shown in the pictures (tartlets are about 2.3 inches (6 cm) wide and 1.2 inches (3 cm) tall.
Bake for 18 minutes and allow to cool.
To create the cream, combine all ingredients in a high speed blender until smooth and creamy. You can also do this with an immersion blender, but the cram won't be as smooth.
Transfer the sunflower seed cream in a pastry bag and fill the gluten free sorghum tartlets. Decorate with diced fruit and enjoy.
These pastries preserve better when stored in the fridge and they should be consumed within a couple days.