This indulgent tropical tart is so delicious with the creamy tropical fruit filling, it's refreshing and perfect for summer!
Grease a 8-inch tart tin with a removable bottom with coconut oil. In a food processor combine oats, almonds, shredded coconut and process until coarsely ground. Add dates, coconut oil and rice malt syrup, pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
Slice each passion fruit in half and scoop the pulp 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. You should have about 1/2 cup of passion fruit juice.
Pour the passion fruit juice, mango puree and coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm, add the agar-agar and maple syrup. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds.
Pour mixture into tart and refrigerate at least 4 hours or overnight to set. Garnish and serve.