Prep time 15 minutes
Cook time 15 minutes
Yield: Serves or Makes 1 (8-inch) tart
Place the almonds and oats in a food processor and blend until finely ground. Add the rest of the ingredients and blend until you get a sticky dough. Press the dough firmly into the tart tin. Refrigerate while making the filling.
Combine 1 3/4 cups almond milk, cinnamon sticks, star anise, and ginger in a medium saucepan. Bring to a boil then reduce heat and simmer for a few minutes. Add tea leaves and simmer for 1 minute.
Strain mixture through a fine-mesh sieve and return to saucepan over heat.
Dissolve cornstarch and agar agar in 2 tablespoons almond milk. Pour into saucepan with infused milk. Simmer until begins to thicken, stirring. Add coconut cream and whisk to combine. Remove from heat and let cool to room temperature.
Pour the filling over the base. Let cool completely, then refrigerate for 1 hour to set.