Masala Chai Latte Tart

A no-bake vegan tart with an oat-almond-date crust and a spiced chai-infused coconut-almond milk filling set with cornstarch and agar agar.

Ingredients

2 cups	480 ml	rolled oats
1 cup	240 ml	almonds
2 tablespoons	30 ml	ground flax seed
2 teaspoons	10 ml	cinnamon
2 teaspoons	10 ml	ground ginger
1 pinch		salt
1 tablespoon	15 ml	coconut oil
1 tablespoon	15 ml	almond butter
1 tablespoon	15 ml	maple syrup
16		dates, pitted
1 3/4 cups plus 2 tablespoons		almond milk, divided
1-2		cinnamon sticks, or 1 teaspoon cinnamon
3		star anise, or 1/2 teaspoon anise powder
1-2		slices ginger, or 1/2 teaspoon ground ginger
1 1/2 teaspoons	7.5 ml	loose leaves black tea
2-3		whole cardamom pods, or 1 teaspoon ground cardamom
1/2 cup	120 ml	full fat coconut milk
1/4 cup	60 ml	maple syrup
1 1/2 tablespoons	23 ml	cornstarch
1 teaspoon	5 ml	agar agar

Place the almonds and oats in a food processor and blend until finely ground. Add the rest of the ingredients and blend until you get a sticky dough. Press the dough firmly into the tart tin. Refrigerate while making the filling.

Combine 1 3/4 cups almond milk, cinnamon sticks, star anise, and ginger in a medium saucepan. Bring to a boil then reduce heat and simmer for a few minutes. Add tea leaves and simmer for 1 minute.
Strain mixture through a fine-mesh sieve and return to saucepan over heat.
Dissolve cornstarch and agar agar in 2 tablespoons almond milk. Pour into saucepan with infused milk. Simmer until begins to thicken, stirring. Add coconut cream and whisk to combine. Remove from heat and let cool to room temperature.
Pour the filling over the base. Let cool completely, then refrigerate for 1 hour to set.