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 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 is slightly brown, if you want crust dark in color bake bit more, making sure not more than 10minutes as chances are crust can get burnt

Once done leave it aside and prepare tart filling

Scoop the flesh from passionfruit and pass through a sieve to separate the juice and seeds. I used back of the tablespoon to get the maximum juice out of the pulp

In a non-stick pan on a low medium heat add coconut cream passionfruit juice, orange juice, saffron strands, jaggery powder, turmeric latte blend, give a good mix until everything get dissolved completely, make a cornstarch slurry by adding 3tablespoon almond milk in a small bowl , add cornstarch and agar agar mix it well , then pour it slowly into the passionfruit mixture, bring it a simmer , whisking constantly for 5,6 minutes until 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

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

Drizzle some fresh passionfruit syrup on top and serve it with coconut whipped cream