Preheat oven to 180 degrees celsius. Grease a tart tin with coconut oil. Set aside.
In a food processor, add crust ingredients
and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15-18 minutes. Transfer to a wire rack and let it cool.
Add passion fruit pulps into a blender. Pulse the blender to separate the seeds from their gelatinous membrane. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice.
In a saucepan, bring coconut milk, passion fruit juice to a boil. Add agar-agar and stirring constantly until completely dissolve, about 2-3 minutes. Then lower the heat and add in maple syrup, lemon juice. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture into the tart. Chill in fridge for at least 4 hours to set.
Remove tart from the tart tin, garnish with fruits. Enjoy!