For the Crust
- 2 cups gluten free oat flour
- 1 1/ 2 cups almond meal
- 1/ 3 cup coconut oil
- 3-4 tablespoons maple syrup
- 1/ 2 teaspoon vanilla extract
For the Filling
- 2 (13.5 ounce) cans coconut milk
- 2 tablespoons cornstarch
- 1 teaspoon agar agar
- 1 cup fresh lime juice
- 1/ 2 tablespoon matcha powder, dissolved in 1 tablespoon water
- 1/ 3 cup maple syrup
- 1 teaspoon vanilla extract
Preheat oven to 350ºF. Grease a 12x8-inch tart pan and set aside.
Add all ingredients for the crust into a food processor and pulse to combine. If dough isn't sticking together when pressed, add 1 tablespoon coconut oil and process again. Firmly press into the bottom and up the sides of the tart pan. Bake for 20-25 minutes until crust is golden-brown. Transfer to a wire rack and let cool.
Pour coconut cream into a saucepan over low heat. When the mixture is warm, add cornstarch and agar agar. Stirring constantly, cook until agar completely dissolved. Then mix in matcha, maple syrup, lime juice and vanilla. Strain mixture through a mesh sieve and allow mixture to cool to room temperature.
Pour into the cooled crust and refrigerate for 2 hours to set. Remove from the tart tin and garnish with fruit.