Strawberry Watermelon Tart with Lime Albizia Jelly

Mix the flour, almond meal, powdered sugar, and salt together in a bowl

Cut in the cold dairy free butter until the mixture resembles coarse crumbs

Add the almond milk and vanilla extract, and mix until a dough forms

Chill the dough for at least 30 minutes

Roll out the dough and press it into an 18cm tart pan

Bake the crust until golden brown and cooled

Put all watermelon, strawberries, and water into a blender and blend until smooth

Strain the mixture through a mesh sieve

Add the watermelon strawberry juice and sugar into a saucepan over medium heat

Add agar agar powder and whisk until completely dissolved, about 2 minutes, stirring constantly

Whisk in lime juice and let it simmer on low for 30 seconds

Remove from heat and let cool slightly

Pour the strawberry watermelon mixture over the cooled tart shell and place in the freezer until firm

Combine hot boiling water and Albizia flowers, cover and let brew for 15 minutes

Strain the mixture through a fine mesh sieve

Add the Albizia flower tea to a saucepan and bring to a boil

Add agar agar powder and sugar, and cook until dissolved, whisking constantly

Whisk in lime juice and continue to simmer for 1 minute

Turn off the heat and let cool slightly

Pour the lime and Albizia flower tea jelly over the strawberry watermelon layer and refrigerate for 2 hours or until set