Preheat oven to 180 C, lightly grease the tart pan base and sides and keep aside until you prepare tart base

In a food processor, combine almond meal, chopped dates, coconut oil, pinch of salt, chai latte blend and blend until everything gets crumbly in texture, then add milk and set processor on pulse mode and blend again to bring the mixture together to form a dough

Transfer dough into the tart tin and press into the sides and base of the tin compacting well and gently prick bottom of the dough with a fork

Bake or 7,8 minutes until crust dark in color bake bit more, making sure not more than 1ominutes as chances are crust can get burnt

Once done eave it aside and prepare tart filling

In a non stick pan on a low medium heat add coconut cream, chai latte blend, cacao powder, coconut condensed milk, Wisk it until everything gets incorporated completely, then slowly add cornstarch and agar agar  slurry into the mixture , whisking it constantly for 5,6 minutes on simmer heat until mixture thickened to a smooth custard like consistency

Remove from the heat and allow it to cool  it down before you pour into the prepared tart

While cooling the mixture, whisk it 2,3 time so that the texture gets more creamy and velvety

Once it cooled down, pour it into the tart and refrigerate it for at least 4-5 hours or overnight

Sprinkle some almond flakes and pomegranates for decoration and serve it with coconut whipped cream