Yuzu Cream Tarts with Ginger Strawberries

Ingredients

• 120 gm almond meal
• 120 gm brown rice flour
• 60 gm maple sugar
• ½ tsp sea salt flakes
• 140 gm coconut oil, at room temperature
• 1 tsp vanilla bean paste
• 750 gm strawberries, hulled
• 80 ml (1/3 cup) maple syrup
• 1 tbsp finely grated ginger
• Yuzu cream
• 35 gm (¼ cup) cornflour
• 60 ml (¼ cup) coconut water
• 600 ml coconut milk
• 140 ml yuzu juice (see note)
• 100 gm maple sugar
• ½ tsp agar agar (see note)