Line a 20cm tart tin with baking paper or brush with oil.

For the crust, add the pecans, almonds and sunflower seeds to a food processor. Blitz until fine crumbs. Drain the dates and figs and add to the processor with the chai powder. Blitz until combined.

Scoop crust mixture into tart tin and press along the bottom and sides. Set aside.

For the custard filling, add all ingredients (except the milk, agar agar and water) to a high-powered blender and blend until as smooth as possible.

If your mixture is too thick or will not blend, add milk and blend again.

Add the agar agar and water to a small saucepan over medium heat. Mix then bring to boil. Add 2 tbsp of custard filling to saucepan and mix again. Add the agar mixture to the blender then blend until smooth.

Pour custard mixture into tart tin and tap against the kitchen bench to flatten the surface. Set aside in the fridge for 2 hours or until the custard has set.

Decorate with fruit as desired then serve!