Gluten-Free Gingerbread Crust White Chocolate Tart

Ingredients:
Crust
1 1/2 cups gluten free flour @earthnutri
1/4 cup almond meal
1/4 cup coconut oil
1-2 tbsp maple syrup
1/2 tbsp light molasses
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
pinch of salt

Filling
2 cups coconut milk
200g dairy free white chocolate, melted
1/3 cup maple syrup
1/3 cup almond milk
1 tsp peppermint extract
1/2 tsp agar agar powder
pinch of matcha powder for the color

Instructions:
Preheat oven to 60 Fahrenheit. Grease a pan. Set aside. In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin, crimp and shape the edges.\ Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you are preparing the filling.

Add melted white chocolate, milk, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and chocolate has melted, add the agar-agar, matcha powder peppermint and maple syrup. Stirring constantly, cook until agar powder had completely dissolved, about 3-5 mins. Strain the mixture through a fine-mesh sieve. Pour to the cooled tart. Refrigerate for 4 hours or until solid.