Prep time 300 minutes
Cook time 20 minutes
Yield: Serves or Makes 10 - 15
Preheat oven to 355℉. Grease a tart pan. Set aside.
In a bowl, combine quinoa flakes, oat flour, almond meal, coconut oil, and maple syrup. You should get a moist mixture than can be easily molded. Firmly press into bottom and up the sides of the tart tin. Bake for 12-15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
Pour the coconut cream, milk, maple syrup, and vanilla bean paste into a medium pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cooking until agar is completely dissolved. Allow to boil for approximately 30 to 60 seconds.
Pour mixture into the cooled tart and refrigerate at least 4 hours to set. Top with fresh, berries and serve.