1. Preheat the oven to 180C. Grease a 9” tart tin with a little coconut oil and set aside.
2. Add the oats to the food processor and pulse in short bursts for 45-60 seconds until they turn into coarse oat flour. Add buckwheat groats and pulse again for a minute or two to break down the buckwheat groats a little (don’t process them too fine if you want to keep the base crunchy). Add the rest of the ingredients and blitz for around 2-3 minutes until the mixture starts to get a little sticky.
3. Transfer the base mixture into the tart tin and spread evenly by firmly pressing the mixture around the tin & its sides with your hands, making sure you don’t leave any gaps. Bake at 180C for 12-15mins until golden. Remove from the oven and cool down completely. Place in the fridge whilst you’re making the filling.
4. Add nectarines, mango & maple syrup into a high speed blender and blend until smooth. Pass the mixture through a fine sieve into a medium size saucepan, turn on medium heat & bring to a gentle boil. Whisk in the agar agar powder and let the mixture simmer on low to medium heat for 5-7 mins until it is starting to thicken. Take the saucepan off the heat and cool down completely. The mixture will thicken more whilst it’s cooling down. Fill the tart base with nectarine & mango mixture and refrigerate for 3-4 hours to allow the filling to set. Garnish with fresh thinly sliced nectarines, red currants, pomegranate seeds and a sprinkle of almond flakes.
** Please note the recipe cooking time doesn't include the setting time. Allow 3-4 hours for the tart to set.