1 1/4 cups oat flour
1/2 cup all purpose or gf flour
2 tbsp. coconut nectar
4 tbsp. coconut oil
1/2 tsp vanilla bean extract
pinch of salt
Strawberry yoghurt filling
1 cup fresh strawberries
1 cup dairy free yoghurt, room temperature ( I used unsweetened home - made soy yoghurt)
3/4 cup full fat coconut milk
2 tbsp. freshly squeezed lemon juice
1/4 cup pure maple syrup
2 tsp agar agar powder
1/2 tsp vanilla bean powder
Preheat oven to 350F/180C . Grease a rectangle tart tin (13.5"inch). Set aside
In a food processor, add crust ingredients and pulse to combined (if mixture doesn't come together, add a tablespoon coconut oil). You should get a moist mixture that can be easily moulded. Bake for 15 mins. Transfer to a wire rack and let it cool.
Add strawberries in a blender. Blend into a puree. Add lemon juice, blend it again. Strain juice through a mesh sieve.
In a saucepan, bring coconut milk to a boil. Add agar-agar and stirring constantly until agar completely dissolve. Then lower the heat and add in strawberry mixture, maple syrup. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Whisk in yoghurt and vanilla. Pour mixture into the tart. Chill in fridge for at least 4 hours to set.