Ingredients 

Crust
2 cups almond meal
10 dates, pitted
2 tablespoons coconut oil, softened
2 tablespoons almond milk or any plant-based milk
Pinch salt

Filling
Pulp of 5-6 passionfruit
¼ cup orange juice
¾ cup coconut cream
2 pinch saffron strands (infused in 2 tablespoons almond milk)
2 tablespoons cornstarch
3 tablespoons almond milk
1 tablespoon agar agar
3 tablespoons jaggery powder or maple syrup

Method 

Preheat oven 180ºC, lightly grease a tart pan base and set aside

In a food processor, combine almond meal, chopped dates, coconut oil and salt, and blend until crumbly in texture. Add milk and pulse until mixture forms a dough

Transfer dough to the tart tin and press into the sides and base of the tin, compacting well. Gently prick bottom of the dough with a fork

Place in the oven and bake 7-8 minutes until crust is slightly brown. Set aside

To prepare tart filling pass passionfruit pulp through a sieve to separate the juice and seeds. Use the back of a tablespoon to get the maximum juice out of the pulp

In a non-stick pan on a low-medium heat add coconut cream, passionfruit, orange juice, saffron infused milk, jaggery powder or maple syrup. Stir until everything is dissolved completely

Make a cornstarch slurry by adding 3 tablespoons almond milk in a small bowl with the cornstarch and agar agar. Mix well, until smooth. Then pour the slurry slowly into the passionfruit mixture. Bring it to simmer, whisking constantly for 5-6 minutes until thickened to a smooth, custard-like consistency

Remove from the heat and allow to cool before pouring into the prepared tart. Refrigerate for at least four hours or overnight

Drizzle fresh passionfruit on top of the tart and serve with coconut whipped cream