1. Pre-heat oven to 350F. Oil a 7″ tart pan with a removable bottom and set aside.
2. Process all cookie dough ingredients in a mini food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk (can use a rolling pin to roll it out between two sheets of parchment paper into a flat circle). Place the disk in the prepared tart pan and shape into a crust by pressing the dough with your finger tips to gently spread it around the base and walls of the tart pan. Poke a few small holes in the base of the crust using a fork.
3. Bake in a pre-heated oven for approximately 18 minutes, until lightly golden. Remove from oven and cool on a wire rack.
4. While the crust is baking, mix all filling ingredients, EXCEPT agar agar, together in a small sauce pan, and bring to a gentle boil on medium heat. Keep cooking and stirring occasionally on medium heat for about 10 minutes.
5. Reduce heat a little (you want things to be bubbling lightly, not vigorously) and add agar agar flakes. Simmer for about 3 minutes, stirring regularly to dissolve and allow the heat to activate the agar agar.
6. Carefully transfer the filling mixture into the prepared crust. Allow everything to cool off in the pan to room temperature, then carefully transfer to a fridge to set for 5-6 hours (or overnight).
7. When ready to serve, garnish with coconut whipped cream or any other toppings of choice, slice and enjoy! Store leftovers in the fridge.
