1. Preheat your oven to 350 degrees.
2. In a large bowl, whisk all the dry crust ingredients together, then add in the pure vanilla extract and agave/maple syrup.
3. “Knead” in the plant-butter with your hands until your dough forms. The dough should be slightly crumbly, but should stick together between your fingers if you squeeze it. If it doesn’t, add a little water.
4. Spray a 9-inch tart pan with coconut oil and then press the crust into the tart pan, starting with the outer edge, and then press the dough into the bottom of the tart pan. Smooth and press it down with the back of a spoon.
   *NOTE: You may have leftover crust, which you can make cookies out of (it’s delicious!) Be sure not to fill the tart pan too much with dough, to leave room for the filling.
5. Bake for 20-25 minutes until the edges start to turn slightly golden. DO NOT OVERBAKE (gluten-free crust doesn’t turn the lovely golden brown to signal that it’s done, so I wouldn’t cook longer than 25 minutes.
   **NOTE: you may need to press down the crust lightly after your take it out of the oven with the back of a bowl or spoon to make a deeper well for the filling.
6. Set the crust aside to cool while you make the coconut cream filling layer.
7. In a medium saucepan, whisk together all the coconut cream layer ingredients over high heat and bring to a boil, whisking frequently. Remove from heat and allow it to cool slightly.
8. Meanwhile, peel the oranges and slice in half. Add them to your blender with about 1/4 cup water. Blend on high until smooth.
9. Strain the orange juice through a seive or a nut milk bag (affiliate link) to remove all the pulp. Set aside.
10. Reserve 1/4 cup of the coconut cream mixture and set aside, then pour the rest of it into the tart shell.
11. Carefully place the tart in your fridge for about 45 minutes, until the layer is firm to the touch.
12. In a medium saucepan, heat the cara cara orange layer ingredients over high heat and bring to a boil whisking frequently. Set aside to cool slightly and then pour over top the coconut cream layer in the tart.
13. Place the tart back in the fridge to chill for about 4 hours/overnight.
14. Keep leftover tart stored in an airtight container in the fridge.

Whipped Cream

1. Spoon the solid part of the coconut cream into your mixing bowl. Whip on high speed (either with your KitchenAid Mixer or hand mixer) until the coconut cream fluffs.
2. Mix the agar agar powder with water and then add to the coconut cream along with the vanilla and powdered sugar. Beat on high again for another few minutes and then place in the fridge.
   **NOTE: you can also make this the day before
3. Using a piping bag and tip, pipe the whipped cream over top (or just slather it on!)