Preheat oven to 160C.
For the crust, add the coconut and cashews in a food processor. Process until fine crumbs. Add the oil and syrup then process until combined. Press along the bottom and sides of a lined tart tin (I used an 18cm wide and 4cm deep tart tin).
Bake the crust in the oven for 10 minutes or until the edges are golden.
For the strawberry chia jam, puree the strawberries with a whizz stick or mash with a fork. Mix through the chia seeds and set aside.
For the lemon cream, add all ingredients into a high powered blender and blend until as smooth as possible. Pour cream into a medium-sized saucepan and bring to the boil while stirring constantly. This step is needed to activate the cornstarch and agar agar powder. If there are lumps in the mixture, return to the blender and blend until smooth.
Spread strawberry chia jam along sides and bottom of tart crust. Carefully pour the hot cream mixture into the tart tin.
Put the tart in the fridge for at least 4 hours or until desired firmness. Decorate with sliced strawberries and enjoy!