Preheat oven to 180°C.

Grease an 8×8 tart pan and set aside.

In a bowl, combine the flours, coconut oil, vanilla, and maple syrup. You need to obtain a mixture easily moulded. Firmly press into the bottom and up the sides of the tart tin. Bake for 20-25mins until the crust is golden brown. Transfer to a wire rack and let it cool.

Pour the coconut cream, soy milk, maple syrup, cornflour, and vanilla bean paste into a medium pan. Place pan on low heat. When the mixture becomes warm, add the agar agar, stirring constantly and cook until the agar agar has completely dissolved. Let boil for approximately 30 to 60 seconds.

Pour mixture into tart pan and refrigerate at least 4 hours or overnight to set. Top with fresh berries and serve.