Crust

Preheat the oven to 175C/350F degrees.

In a food processor, finely ground the oats into a flour. Add the almond flour, salt and sugar and pulse to combine.

Add the melted butter/oil and blend to combine.

Press the mixture firmly into the tart tin.

Bake for 14-15 minutes or until golden brown.

Remove from the oven and let cool down completely.

Raspberry jelly

In a small saucepan add raspberries, water, lemon juice and sugar. Simmer for about 10-15 minutes over medium-low heat until the berries are dissolved. Remove from heat and pass the mixture through a sieve to remove any seed. You should end up with about 320g of raspberry syrup.

Let cool down to room temperature. Add 1 tsp of agar agar powder, bring the mixture to a boil and simmer for another 5 minutes over low-medium heat. Set aside for a couple of minutes, then spread over the crust and let set in the fridge for 30 minutes.

Lemon custard

Combine the milk, sweetener, and lemon zest in a large pot. Sift in corn starch and agar powder. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool for 10 minutes

Assembly

Carefully pour the lemon cream over the raspberry jelly. Cover and chill 3 hours or until set. Before serving, remove the tart from the pan and top with fresh berries and vegan white chocolate.