Gluten Free Mango Tart

0 Preheat oven to 350 degrees.
1 In a medium sized mixing bowl, use a fork to combine the almond flour, tapioca flour and salt. Add in the maple syrup, vanilla, and water. Mix with a fork until a dough has formed.
2 Transfer the dough to a 9" tart pan and use a rubber spatula or damp hands to press into the shape of the pan and flatten on the bottom and sides. Poke many times with a fork and transfer to the oven. Bake for 15-18 minutes until golden on the edges. Remove and set aside.
3 Meanwhile, add the milk, orange juice, vanilla, agar agar, tapioca flour, and maple syrup to a medium saucepan and heat over medium heat until bubbly for about 3-5 minutes, stirring constantly to prevent sticking. Add in the jam and stir to combine for another 30 seconds.
4 Immediately pour into the baked crust and place in the fridge for at least 4 hours, preferably overnight. Place in the freezer for a firmer tart. Remove from the fridge and decorate with mango slices, starting from the outer edges and working in a rose shape pattern. Chill until ready to serve.