Preheat the oven to 175C (350F) and line the bottom of a small tart pan with removable bottom with parchment paper. 

To a high speed food processor, add the nuts and coconut and process until you have a coarse flour texture.

Add the remaining ingredients to the food processor and process until it has a wet sand consistency. Add a little water, a teaspoon at a time, if necessary for it to come together. 

To the prepared tart pan, press the crust mixture in an even layer and up the edges. Bake for 10 minutes, until just slightly golden brown. Let it cool down while you prepare the filling.

To a high speed food processor or mixer, add the pineapple chunks. Blend until it has a smooth and creamy texture, scrape down the sides as needed.

Add the lime juice, turmeric and the coconut cream and blend until smooth. 

In a sauce pan, add the pineapple purée and stir in the agar agar. Heat while stirring until it comes to a simmer. Cook for a few minutes while string until the filling starts to thicken and will coat the back of a spoon. Let the filling cool down slightly then pour it in the baked crust. Gently tap the tart a few times on the counter to break and air bubbles in the filling.

Loosely cover the tart with plastic wrap without touching the top of the filling. Place the tart in the fridge for at least 4 hours, preferably over night. Decorate with berries, pineapple and coconut if desired.