Preheat oven to 180c. Grease a 12”x 8” tart pan. In a food processor, add flour, almond meal, powered sugar, salt, pulse until combined. Then slowly add the butter, pulsing until you get a coarse meal. Add cold milk and pulse until a dough ball forms.
Roll dough into a rectangular, then place gently into tart pan. Decorative top and edge in desired pattern with the remaining dough with flower shaped cookie cutters. Bake for 15-18 minutes until crust is golden brown.
Add strawberries in a blender. Blend into a puree. Add soy milk, blend it again. Strain mixture through a mesh sieve.
Place coconut cream in a saucepan and bring to a boil. Then add in agar and cornstarch, whisk until agar is completely dissolved. Stirring constantly. Whisk in strawberry milk mixture, maple syrup, vanilla and hibiscus flower. Let it simmer for 2 minutes.
Turn off the heat. Strain mixture through a mesh sieve and allow mixture to cool to room temperature. Gently pouring into the cooled tart. Place tart in the fridge for at least 2 hours to set. Remove tart from the tart tin and garnish with berries.