Preheat the oven to 180℃ (355℉). Grease a 8-inch tart tin (20 cm) with coconut oil.
In a blender or food processor, add oats and almonds. Process until finely ground.
Add coconut oil, agave syrup and a pinch of salt. Mix until just combined to form a ball. (If it is still too crumbly, add a bit more oil/ agave syrup).
Press down the mixture into the button and sides of your greased tart tin with your fingers.
Bake for 20 minutes, or until golden-brown. Let the tart cool completely afterwards.
Key Lime Filling:
Heat up coconut milk in a saucepan.
In a cup, add lime juice and cornstarch. Mix until dissolved.
Next add it to the hot coconut milk along with agar-agar, rice syrup, vanilla (and matcha if desired). Stir the mixture constantly until it begins to cook and thicken. Keep stirring and cook for approx. 1 minute more.
Then Remove from the heat and set aside. Allow to cool down until room temperature.
Pour the key lime filling into your prepared tart.
Let set in the fridge for at least 3 hours (or overnight) to firm up.
Decorate your tart with lime or lemon slices and red currants or other fruits/ berries before serving, if you like.
You can store this Pie in the fridge for up to 1 week. Please do not freeze it because it will alter the texture into spongy.
You can vary the recipe by using any other fruit juice you like instead of lime juice.
Nutrition is calculated automatically and should be used as estimate.