1.     Line a 9-inch tart pan with a circular piece of parchment paper. This step is important, or the crust will stick to the pan making removal difficult.

2.     Place almonds, oats and coconut flakes in a blender or food process until a it turns into a course flour (2-3 mins). 

3.     Add dates, melted coconut oil and syrup and salt. Process until the mixture sticks together.  If it is too dry or falls apart, add another date and process again.

4.     Transfer mixture to your prepared pan. Press down firmly with your fingers or place a square piece of parchment paper over the crust. Using the bottom of a drinking glass press down firmly going up the sides to create an even tart shell.

5.     Place in fridge and make the lemon curd.

6.     Place a medium sized saucepan on the stove with no heat. Combine all ingredients for the lemon curd and whisk to combine.  It is important the cornstarch agar agar have completely dissolved. Turn heat to medium/high. Bring mixture to a boil, stirring constantly. Reduce the heat to low/medium and simmer for another 4-5 mins, until the curd has thickened slightly.

7.     Pour the mixture into the pie crust. Allow to cool at room temp before placing in the fridge (about 30mins). Refrigerate for at least 3 hours or overnight to set the filling.

8.     Garnish with cut strawberries, red currents basil leaves and edible flowers.