Agar and kuzu set an almond milk pastry cream perfumed with vanilla and almond extract, simmered and whisked smooth to fill an almond-oat crust beneath oranges, strawberries, banana, and kiwi.
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For pastry cream: Combine agar, water and maple syrup in 2 1/2 quart saucepan. Soak agar 10 minutes .
Bring agar mixture to , lower heat and with lid slightly ajar until agar is dissolved, about 15 minutes . Whisk or stir often, scraping agar from sides and bottom of saucepan.
Stir almond milk, salt, and extracts into agar mixture. Bring to , whisking often.
Add kuzu slurry, whisking vigorously, until mixture comes back to . Cook few minutes longer.
Pour mixture into shallow pan and chill in freezer or refrigerator until set.
In food processor, whip chilled mixture until very smooth and creamy. Halfway through processing, stop machine and scrape sides of work bowl with spatula.
For tart assembly: Fill tart crusts with Almond Pastry Cream. Arrange fruit on top of cream.
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