Raspberry Lime Pudding Tart with Dairy-free Shortbread Crust

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INGREDIENTS:

Crust:
1 1/2 cup of gluten free flour
1/3 cup of raw cane sugar
100 gram cold coconut spread
1 tsp pure vanilla extract
Pinch of pink salt

Ingredients for the filling (8/9” tart pan)
2 cups frozen raspberries
1 1/4 cup almond milk
1 cup full fat coconut milk
1 tsp agar agar powder
3/4 cup granulated sugar >replace it with raw cane sugar
Juice of 1 lime

Method:
Add all ingredients except lime juice in a small saucepan over medium low heat. Let mixture simmer until agar agar and sugar has completely dissolved. (About 10 minutes)
Make sure to stir constantly and press the berries to the sides of the pan to release the juices. Then add in lime juice, mix well.
Strain mixture thru a fine mesh shift to discard the berry seeds and air bubbles.
Pour mixture directly to cooled tart shell. Let it cool ok the counter before placing it in the fridge to set.
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Decorate with fresh fruits before serving.
Enjoy!