Fruit tartlet

For the Crust:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, combine all the crust ingredients until a malleable mixture forms.
3. Press the mixture into a tartlet mould using a spatula or your hands. Ensure the edges are no more than 5 mm thick to achieve a crispy crust.
4. Bake the crust for 15-20 minutes until it attains a soft golden color. If it puffs up slightly, don't worry; it will settle as it cools.
5. Let the crust cool before unmoulding.

For the Vegan Custard Cream:

1. In a small saucepan, combine the coconut milk, vanilla, lemon zest, agave, and turmeric powder. Heat the mixture over low heat.
2. In a small bowl, mix the arrowroot powder and agar-agar with 1⁄4 cup of the liquid from the saucepan until dissolved.
3. Add the mixture to the saucepan and whisk well. Bring to a boil; the mixture will thicken. Stir for a few seconds, then remove from heat.
4. Pour the custard cream into the cooled tartlet crusts.
5. Refrigerate for at least 2 hours to allow the cream to set. It will firm up but remain creamy.

The Filling/Decoration:

Once the cream has set and cooled, it's time to unleash your creativity and fill the tartlet.

1. Begin by slicing your favourite fruits and commence decorating. If desired, drizzle a few drops of lemon juice over the fruit to prevent rapid oxidation.
2. For an added layer of texture, consider garnishing with mint leaves, edible flowers, or freeze-dried fruits.

Store the tartlet in a refrigerated container with a lid to maintain freshness.